Discrimination of processing grades of olive oil and other vegetable oils by monochloropropanediol esters and glycidyl esters

Food Chemistry

Volumn 248, Issue , 2018, Pages 93-100

  Yan, Jing ^a   Oey, Sergio B ^a   van Leeuwen, Stefan P J ^a   van Ruth, Saskia M ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Authenticity; Fraud; GC MS MS; Processing contaminants

Indexed keywords

AUTHENTICATION; CRIME; OLIVE OIL;

3-MCPD ESTERS; AUTHENTICITY; CURRENT SAMPLES; FRAUD; FRAUD DETECTION; GLYCIDYL ESTERS; OIL SAMPLES;

ESTERS;

2 MONOCHLOROPROPANEDIOL ESTER; 3 MONOCHLOROPROPANEDIOL ESTER; GLYCIDYL ESTER; OLIVE OIL; UNCLASSIFIED DRUG; VEGETABLE OIL; 2-MONOCHLOROPROPANEDIOL; ALPHA CHLOROHYDRIN; EPOXIDE; ESTER; GLYCEROL;

ARTICLE; CALCULATION; FOOD PROCESSING; LIMIT OF DETECTION; MASS FRAGMENTOGRAPHY; TANDEM MASS SPECTROMETRY; ANALOGS AND DERIVATIVES; ANALYSIS; CHEMISTRY; FOOD CONTAMINATION; FOOD HANDLING; PROCEDURES;

ALPHA-CHLOROHYDRIN; EPOXY COMPOUNDS; ESTERS; FOOD CONTAMINATION; FOOD HANDLING; GLYCEROL; OLIVE OIL; PLANT OILS; TANDEM MASS SPECTROMETRY;

EID: 85038207251     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.12.025     Document Type: Article

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