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Recognition of mild deodorization of edible oils by the loss of volatile components

โœ Scribed by Konrad Grob; Maurus Biedermann; Marianne Bronz; Joachim P. Schmid

Book ID
112495974
Publisher
Springer
Year
1994
Tongue
English
Weight
450 KB
Volume
199
Category
Article
ISSN
0044-3026

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Recognition of Adulterated Oils by Direc
Recognition of Adulterated Oils by Direct Analysis of the Minor Components
โœ Grob, Konrad ;Giuffrรฉ, Angelo Maria ;Leuzzi, Ugo ;Mincione, Biagio ๐Ÿ“‚ Article ๐Ÿ“… 1994 ๐Ÿ› John Wiley and Sons โš– 460 KB

Recognition of adulteration by other oils via direct analysis of the minor components ("sterol fraction") is shown for olive oil. 10 % of various oils were admixed, the free alcohols silylated and the minor components analyzed by on-line coupled LC-GC-FID. For most oils, even smaller additions can b