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The authentication of edible oils, including olive oil, on the basis of hydrocarbon conc & comp (Prev. AN0656). - AN0670

1. To determine the n-alkane composition (SUM 33/15) of crude and refined safflower and groundnut oils and to assess compositional significance for utilisation as an oil identifier. 2. To determine the n-alkane concentration (SUM 33/15) and composition of authentic samples of virgin olive oil and refined olive oil by gas chromatography with flame ionisation detection (GC-FID). 3. To determine the N-alkane concentration (SUM 33/15) and composition of retail samples of olive oil by GC-FID. 4. To assess the statistical significance between the n-alkane composition and concentration of different types of olive oil and other edible oils, data for which is already held at FSL Torry and will be produced as part of (1). 5. To assess the changes in n-alkane composition of authentic virgin olive oil adulterated with rapeseed and sunflower oil and determine at what concentration the adulterant can be readily detected. 6. To assess the joint determination of n-alkanes and steroidal hydrocarbons for the determination of oil adulteration and identification of the adulterant. 7. To assess the statistical significance of the results for the adulterated oils, the conjoint analysis and the safflower and groundnut oils.
Time-Scale and Cost
From: 1996

To: 1998

Cost: £104,135
Contractor / Funded Organisations
Marine Laboratory - Aberdeen