Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method

Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method

The content of fatty acid ethyl esters (FAEEs) is one of the quality parameters to define if an olive oil can be classified as extra virgin as these compounds are considered markers for virgin olive oils obtained from poor-quality olives. In addition, FAEEs can also be indirect markers to detect sof...

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Bibliographic Details
Main Authors: Rosa Palagano, Enrico Valli, Matilde Tura, Chiara Cevoli, María del Carmen Pérez-Camino, Wenceslao Moreda, Alessandra Bendini, Tullia Gallina Toschi
Format: Article
Language:English
Published: MDPI AG 2020-07-01
Series:Foods
Subjects:
fatty acid ethyl esters
virgin olive oil
off-line HPLC-GC-FID
sustainable
quality control
PTV
Online Access:https://www.mdpi.com/2304-8158/9/7/924

Internet

https://www.mdpi.com/2304-8158/9/7/924

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