Abstract
AbstractRecognition of adulteration by other oils via direct analysis of the minor components (“sterol fraction”) is shown for olive oil. 10 % of various oils were admixed, the free alcohols silylated and the minor components analyzed by on‐line coupled LC‐GC‐FID. For most oils, even smaller additions can be recognized. Admixed oils can no longer be determined, however, if their minor components have been removed by strong raffination. Bleaching of rapeseed oil with 7% of earth at 180 °C, in fact, completely removed free and esterified sterols.
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