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Gas and Liquid Chromatography: Methodology Applied to Olive Oil

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Handbook of Olive Oil

Abstract

Olive oil, like other oils and fats (Karleskind & Wolff 1996), consists of a large number of compounds, which results in a highly complex matrix. When studying its composition in order to typify it or to verify its quality, the analytical chemist finds a powerful tool in chromatographic methods, which are mainly separative techniques that also can be used for quantification. In current regulations (EC 1991; Codex Alimentarius 1993; IOOC 1997), most of the techniques applied to the analysis of fats and oils, with the aim of defining and characterizing them, are liquid or gas chromatographic techniques.

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Authors
  1. Maria Teresa Morales
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  2. Manuel León-Camacho
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Editors and Affiliations

  1. School of Biosciences, Cardiff University, Cardiff, UK

    John Harwood PhD, DSc (Professor) (Professor)

  2. Food Characterization and Quality Department, Instituto de la Grasa (CSIC), Seville, Spain

    Ramón Aparicio PhD (Research Scientist) (Research Scientist)

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Morales, M.T., León-Camacho, M. (2000). Gas and Liquid Chromatography: Methodology Applied to Olive Oil. In: Harwood, J., Aparicio, R. (eds) Handbook of Olive Oil. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5371-4_7

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  • DOI: https://doi.org/10.1007/978-1-4757-5371-4_7

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