Abstract
The wax ester composition of six monovarietal olive oils (Arbequina, Benizal, Cornicabra, Cuquillo, Manzanilla, and Picual) from Designation of Origin (DO) “Campos de Hellin” (Spain) were analysed, to obtain a more complete characterisation of these varietal oils. The analyses were carried out by on-line liquid chromatography–gas chromatography (LC–GC) using the Through Oven Transfer Adsorption Desorption (TOTAD) interface. The oil made with Arbequina variety had the highest content of total wax ester (84.4 ± 4.3 mg/kg) and Picual oil the lowest (35.5 ± 3.7 mg/kg). The data obtained were analysed statistically; significant differences in C40, C44, C46 and total wax esters were found, with a level of confidence of 95%.
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