A Simple and Precise Detection of the Adulteration of Olive Oil with Hazelnut Oil Using Lawesson’s Reagent

• Published in: Food analytical methods Vol. 16; no. 9-10; pp. 1547 - 1554
• Main Authors: Demirtas, Ilknur, Ertas, Erdal
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.10.2023; Springer Nature B.V
• Subjects: adulterated products; Analytical Chemistry; Aroma compounds; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Chromatography; Fatty acids; flame ionization; Flame ionization detectors; Flavor compounds; Food Science; Gas chromatography; Hazelnut oil; Hazelnuts; High performance liquid chromatography; Ionization; lipid composition; Lipids; Liquid chromatography; Microbiology; Olive oil; Reagents; Sterols; Tocopherols; tocotrienols; vegetable oil; Vegetable oils; Vegetables; Lawesson’s reagent; Authenticity; Hazelnut oil; Olive oil; Adulteration

Adulteration of olive oil, particularly with hazelnut oil and/or other less expensive vegetable oils, is among the most encountered ways of defrauding the consumers, which makes the detection of these oils in olive oil an important subject. Off the vegetable oil, the hazelnut oil shows the highest r...