Determination of Olive Oil Purity Based on Triacylglycerols Profiling by UHPLC-CAD and Principal Component Analysis
DescriptionThis 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|
|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|
For Research Use Only. Not for use in diagnostic procedures.