L. Vilas Boas, F. Leitão, M. Luísa Mateus, M.F. Potes, J.M. Serrano
A study of olive oil obtained from several varieties of Olea europaea L. was carried out during several years in order to take into account the influence of regional conditions as well as other factors in the characteristics of the oil.

Classical methods of analysis were used for a preliminary characterisation and various chromatographic techniques applied in order to study the main components of olive oil: i)Capillary gas chromatography was used to get the composition of the saponifiable fraction (fatty acids as methyl esters and some preliminary analysis of triglycerides). ii)The volatile components were analysed by head space and/or purge and trap techniques coupled with capillary gas chromatography. iii) Chromatographic profiles obtained in the analysis of the various samples were compared.

Vilas Boas, L., Leitão, F., Luísa Mateus, M., Potes, M.F. and Serrano, J.M. (1994). CHEMICAL CHARACTERIZATION OF OLIVE OIL SAMPLES. Acta Hortic. 356, 347-350
DOI: 10.17660/ActaHortic.1994.356.73

Acta Horticulturae