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The authentication of edible oils, including olive oil, on the basis of hydrocarbon conc & comp (Prev. AN0656). - AN0670
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Objective
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.
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Time-Scale and Cost
From:
1996
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To:
1998
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Cost: £104,135 |
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Contractor / Funded Organisations
Marine Laboratory - Aberdeen |
Keywords
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