Wax ester composition of monovarietal olive oils from Designation of Origin (DO) “Campos de Hellin”

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• 作者：Á ; lvaro Aragó ; n^a ; Rosa Mar&#xed ; a Toledano^a ; Jos&#xe9 ; Manuel Cort&#xe9 ; s^b ; Jesú ; s Vill&#xe9 ; n^b ; Ana V&#xe1 ; zquez^a ; ^{ana.vazquez@uclm.es"" rel=""nofollow}
• 关键词：Monovarietal virgin olive oil ; Wax esters ; LC– ; GC ; On-line coupling ; Automated TOTAD interface
• 刊名：Food Chemistry
• 出版年：2011
• 出版时间：1 November 2011
• 年：2011
• 卷：129
• 期：1
• 页码：71-76
• 全文大小：507 K

文摘

The wax ester composition of six monovarietal olive oils (Arbequina, Benizal, Cornicabra, Cuquillo, Manzanilla, and Picual) from Designation of Origin (DO) “Campos de Hellin” (Spain) were analysed, to obtain a more complete characterisation of these varietal oils. The analyses were carried out by on-line liquid chromatography–gas chromatography (LC–GC) using the Through Oven Transfer Adsorption Desorption (TOTAD) interface. The oil made with Arbequina variety had the highest content of total wax ester (84.4 ± 4.3 mg/kg) and Picual oil the lowest (35.5 ± 3.7 mg/kg). The data obtained were analysed statistically; significant differences in C40, C44, C46 and total wax esters were found, with a level of confidence of 95 % .