Evaluation of olive oils through the fatty alcohols, the sterols and their esters by coupled LC‐GC

Abstract

The analysis of the fatty alcohols, the wax esters, the free and the esterified sterols, as well as that of minor components provides a wealth of information about the quality of an oil or fat, its pretreatment and admixture with other oils. Some results obtained by an easy, nearly fully‐automated method are shown for olive oils. More specific information is obtained than by the previous saponification methods.