Alkyl Esters of Fatty Acids a Useful Tool to Detect Soft Deodorized Olive Oils
Author:
Affiliation:
1. Instituto de la Grasa (C.S.I.C.), Avda. Padre García Tejero, 4, E-41012, Seville, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf801131b
Reference16 articles.
1. European Economic Community. Commission Regulation (EEC) No. 2568/91 of 11 July 1991 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis;Off. J. Eur. Commun.1991,L248,1−83.
2. European Economic Community. Commission Regulation (EEC) No. 1996/92 of 15 July 1992 amending Regulation (EEC) No. 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis;Off. J. Eur. Commun.1992,L199,18−19.
3. Identification of 9(E),11(E)-18:2 Fatty Acid Methyl Ester at Trace Level in Thermal Stressed Olive Oils by GC Coupled to Acetonitrile CI-MS and CI-MS/MS, a Possible Marker for Adulteration by Addition of Deodorized Olive Oil
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