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Determination of Olive Oil Purity Based on Triacylglycerols Profiling by UHPLC-CAD and Principal Component Analysis Be the first to rate this application


This application shows an adulteration detection method for olive oil based on analysis of changes in triacylglycerol (TAG) patterns using ultra-high-performance-liquid-chromatography (UHPLC)—charged aerosol detector (CAD) followed by principal component analysis (PCA).
Market: Food and Beverage
Keywords: Charged aerosol detector, HPLC, Adulteration, olive oil, triacylglycerols, principal component analysis
Matrix: Olive oil
Author: Hilary S. Green; Xueqi Li; Mauro De Pra; Katherine Lovejoy; Frank Steiner; Ian N. Acworth; Selina C. Wang
Affiliation: Department of Food Science and Technology, University of California Davis; Olive Center, University of California Davis; Thermo Fisher Scientific, Germering, Germany
Uploaded on 9/24/2019.

For Research Use Only. Not for use in diagnostic procedures.