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January 1, 2014Analytical Methods

Characterization and authentication of four important edible oils using free phytosterol profiles established by GC-GC-TOF/MS

Baocheng Xu Liangxiao Zhang Hua Wang Denglin Luo Peiwu Li

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Abstract

The procedure of the establishment of free phytosterol profiles and their application on oils classification and adulteration detection.

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Cite This Study

Xu et al. (2014) studied this question.

synapsesocial.com/papers/6a961fa73d7d987bd901c7fd https://doi.org/10.1039/c4ay01194e

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Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

1Rapid Quantitative Assessment of the Adulteration of Virgin Olive Oils with Hazelnut Oils Using Raman Spectroscopy and ChemometricsOriginal Research · 2003 · 181 citations
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3Dietary Supplement Oil Classification and Detection of Adulteration Using Fourier Transform Infrared SpectroscopyOriginal Research · 2003 · 76 citations
4Detection of Extra Virgin Olive Oil Adulteration with Lampante Olive Oil and Refined Olive Oil Using Nuclear Magnetic Resonance Spectroscopy and Multivariate Statistical AnalysisOriginal Research · 2005 · 161 citations
5Detection of adulteration in camellia seed oil and sesame oil using an electronic noseOriginal Research · 2006 · 109 citations

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