期刊名称：Croatian Journal of Food Technology, Biotechnology and Nutrition
印刷版ISSN：1847-3423
电子版ISSN：1847-7461
出版年度：2011
卷号：6
期号：3-4
页码：117-122
出版社：Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista
摘要：Adulteration of virgin olive oils is a common problem on the market which is battled against with different authenticity indicators. This work investigated the effi ciency of some legally prescribed indicators (fatty acid composition, trans fatty acids, total wax content and K values) in the determination of adulteration of extra virgin olive oil from variety Oblica with addition up to 20 % of edible sunfl ower and refi ned pomace oil, respectively. Fatty acid composition enabled the identification of addition of 20 % of sunflower oil, while trans fatty acids, the content addition of 20 % of pomace oil. Based on results for K270, it was possible to detect addition of 10 % of sunfl ower or the same percentage of pomace oil. The biggest potential for the determination of adulteration with smaller amounts of refi ned oils (between 1 and 10 %) in extra virgin olive oil from variety Oblica was determined for ΔK indicator.
关键词：Virgin olive oil; adulteration; fatty acid composition; waxes; K values;
