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Evaluation of olive oils through the fatty alcohols, the sterols and their esters by coupled LC-GC

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Journal of the American Oil Chemists’ Society

Abstract

The analysis of the fatty alcohols, the wax esters, the free and the esterified sterols, as well as that of minor components provides a wealth of information about the quality of an oil or fat, its pretreatment and admixture with other oils. Some results obtained by an easy, nearly fully-automated method are shown for olive oils. More specific information is obtained than by the previous saponification methods.

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Authors and Affiliations

  1. Kantonales Labor, P.O. Box CH-8030, Zurich, Switzerland

    Konrad Grob & Mauro Lanfranchi

  2. Stazione Sperimentale per le Industrie degli Oli e dei Grassi, Via Gluseppe Colombo 79, I-20139, Milano, Italy

    Cario Mariani

Authors
  1. Konrad Grob
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  2. Mauro Lanfranchi
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  3. Cario Mariani
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Grob, K., Lanfranchi, M. & Mariani, C. Evaluation of olive oils through the fatty alcohols, the sterols and their esters by coupled LC-GC. J Am Oil Chem Soc 67, 626–634 (1990). https://doi.org/10.1007/BF02540412

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  • DOI: https://doi.org/10.1007/BF02540412

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