Identification of 9(E),11(E)-18:2 fatty acid methyl ester at trace level in thermal stressed olive oils by GC coupled to acetonitrile CI-MS and CI-MS/MS, a possible marker for adulteration by addition of deodorized olive oil

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 12, 2005, Pages 4867-4872

  Saba, Alessandro ^a,b   Mazzini, Francesco ^b   Raffaelli, Andrea ^a,b   Mattei, Alissa ^c   Salvadori, Piero ^b  

^a CNR   (Italy)

^b UNIVERSITY OF PISA   (Italy)

^c Carapelli Firenze SpA   (Italy)

Author keywords

Adulteration; FAMEs; Mass spectrometry; Olive oil

Indexed keywords

ACETONITRILE; ACETONITRILE DERIVATIVE; ESTER; FATTY ACID; OLIVE OIL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FOOD CONTAMINATION; HEAT; MASS FRAGMENTOGRAPHY; METHODOLOGY; METHYLATION;

ACETONITRILES; ESTERS; FATTY ACIDS; FOOD CONTAMINATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEAT; METHYLATION; PLANT OILS;

EID: 21644434002     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf050274b     Document Type: Article

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