Chromatography in authenticity and traceability tests of vegetable oils and dairy products: a review.

The new applications of various chromatographic techniques such as gas-liquid chromatography, high-performance liquid chromatography and electrophoretic methods employed for the analysis in macro- and micro-components in vegetable oils and dairy products are compiled and critically evaluated. The employment of these methods for authenticity tests and traceability is discussed.

[1]  N. Andrikopoulos.  Triglyceride species compositions of common edible vegetable oils and methods used for their identification and quantification , 2002 .

[2]  K Héberger,et al.  Differentiation of vegetable oils by mass spectrometry combined with statistical analysis. , 2002, Rapid communications in mass spectrometry : RCM.

[3]  S. Nicklaus,et al.  Evolution of the taste of a bitter Camembert cheese during ripening: characterization of a matrix effect. , 2001, Journal of agricultural and food chemistry.

[4]  S. Nicklaus,et al.  Taste active compounds in a goat cheese water-soluble extract. 1. Development and sensory validation of a model water-soluble extract. , 2000, Journal of agricultural and food chemistry.

[5]  E. Stefanoudaki,et al.  The potential of HPLC triglyceride profiles for the classification of cretan olive oils , 1997 .

[6]  Farid E Ahmed,et al.  Detection of genetically modified organisms in foods. , 2002, Trends in biotechnology.

[7]  A. C. Veloso,et al.  Separation and quantification of the major casein fractions by reverse-phase high-performance liquid chromatography and urea-polyacrylamide gel electrophoresis. Detection of milk adulterations. , 2002, Journal of chromatography. A.

[8]  Károly Héberger,et al.  Comparative analysis of different plant oils by high-performance liquid chromatography-atmospheric pressure chemical ionization mass spectrometry. , 2002, Journal of chromatography. A.

[9]  I. Ferreira,et al.  Detection and quantification of bovine, ovine and caprine milk percentages in protected denomination of origin cheeses by reversed-phase high-performance liquid chromatography of beta-lactoglobulins. , 2003, Journal of chromatography. A.

[10]  L. Cossignani,et al.  Stereospecific analysis of the triacylglycerol fraction and linear discriminant analysis in a climatic differentiation of Umbrian extra-virgin olive oils , 1997 .

[11]  N Ogrinc,et al.  Authentication of vegetable oils by bulk and molecular carbon isotope analyses with emphasis on olive oil and pumpkin seed oil. , 2001, Journal of agricultural and food chemistry.

[12]  S. Nicklaus,et al.  Taste active compounds in a goat cheese water-soluble extract. 2. Determination of the relative impact of water-soluble extract components on its taste using omission tests. , 2000, Journal of agricultural and food chemistry.

[13]  N. Sakauchi.  [Gas chromatography]. , 2020, Horumon to rinsho. Clinical endocrinology.

[14]  P. Golay,et al.  Influence of milk fat presence on the determination of trans fatty acids in fats used for infant formulae , 2002 .

[15]  C. Salles,et al.  Fractionation of the water-soluble extract of a cheese made from goats' milk by filtration methods: behaviour of fat and volatile compounds , 2002 .

[16]  Maria Teresa Rodriguez-Estrada,et al.  Solid-phase extraction-thin-layer chromatography-gas chromatography method for the detection of hazelnut oil in olive oils by determination of esterified sterols. , 2003, Journal of chromatography. A.

[17]  W. Moreda,et al.  Chromatographic analysis of minor constituents in vegetable oils. , 2000, Journal of chromatography. A.

[18]  Elke Anklam,et al.  Food analysis and consumer protection , 2001 .

[19]  J. Bosset,et al.  Key odorants in various cheese types as determined by gas chromatography-olfactometry , 2002 .

[20]  W. Luf,et al.  Determination of cholesterol oxides in processed food using high-performance liquid chromatography-mass spectrometry with atmospheric pressure chemical ionisation. , 2000, Journal of chromatography. A.

[21]  T. Řezanka,et al.  Characterization of fatty acids and triacylglycerols in vegetable oils by gas chromatography and statistical analysis , 1999 .

[22]  R. Pérez-Martín,et al.  Development of a DNA-based method aimed at identifying the fish species present in food products. , 2001, Journal of agricultural and food chemistry.

[23]  M. Holčapek,et al.  Characterization of triacylglycerol and diacylglycerol composition of plant oils using high-performance liquid chromatography-atmospheric pressure chemical ionization mass spectrometry. , 2003, Journal of chromatography. A.

[24]  C. Salles,et al.  Interactions between non-volatile water-soluble molecules and aroma compounds in Camembert cheese , 2002 .

[25]  P. Marriott,et al.  Gas chromatographic technologies for the analysis of essential oils. , 2001, Journal of chromatography. A.

[26]  Dong-Sun Lee,et al.  Reversed phase liquid chromatographic determination of triacylglycerol composition in sesame oils and the chemometric detection of adulteration , 2001 .

[27]  L. Fay,et al.  Analysis of steryl esters in cocoa butter by on-line liquid chromatography-gas chromatography. , 2001, Journal of chromatography. A.

[28]  Federico Marini,et al.  Supervised pattern recognition to discriminate the geographical origin of rice bran oils: A first study , 2003 .

[29]  José Luis Pérez Pavón,et al.  Detection of adulterants in olive oil by headspace-mass spectrometry. , 2002, Journal of chromatography. A.

[30]  E. Forgács,et al.  Quantification of the ratio of positional isomer dilinoleoyl-oleoyl glycerols in vegetable oils. , 2003, Rapid communications in mass spectrometry : RCM.

[31]  I. Delgadillo,et al.  Study of the compositional changes of mango during ripening by use of nuclear magnetic resonance spectroscopy. , 2000, Journal of agricultural and food chemistry.

[32]  R. Rouseff,et al.  Identification of aroma active compounds in orange essence oil using gas chromatography-olfactometry and gas chromatography-mass spectrometry. , 2003, Journal of chromatography. A.

[33]  H. Schulz,et al.  Rapid evaluation and quantitative analysis of thyme, origano and chamomile essential oils by ATR-IR and NIR spectroscopy , 2003 .

[34]  S. Macko,et al.  Characterization of Olive Oil by Carbon Isotope Analysis of Individual Fatty Acids: Implications for Authentication , 1998 .

[35]  E. K. Kemsley,et al.  A comparison of mid-infrared and raman spectroscopies for the authentication of edible oils , 1998 .

[36]  Cristina Campestre,et al.  Sugar and polyol compositions of some European olive fruit varieties (Olea europaea L.) suitable for table olive purposes , 2001 .

[37]  T. Næs,et al.  Multivariate strategies for classification based on NIR-spectra—with application to mayonnaise , 1999 .

[38]  R. Jeantet,et al.  Nanofiltration of sweet whey by spiral wound organic membranes: impact of hydrodynamics. , 2000 .

[39]  R. Aparicio,et al.  Authentication of vegetable oils by chromatographic techniques. , 2000, Journal of chromatography. A.

[40]  E. Anklam,et al.  Detection and quantification of cocoa butter equivalents in chocolate model systems: analysis of triglyceride profiles by high resolution GC , 1999 .

[41]  Z. Zeng,et al.  Preparation and investigation of polymethylphenylvinylsiloxane-coated solid-phase microextraction fibers using sol-gel technology , 2002 .

[42]  E. Forgács,et al.  Characterization of plant oils on a monolithic silica column by high-performance liquid chromatography-atmospheric pressure chemical lonization-mass spectrometry , 2002 .

[43]  L. Nollet,et al.  10 – High pressure liquid chromatography (HPLC) in food authentication , 2003 .

[44]  José Luis Pérez Pavón,et al.  Detection of adulterants in olive oil by headspace–mass spectrometry , 2002 .

[45]  I. Lesschaeve,et al.  Evaluation of taste compounds in water-soluble extract of goat cheeses , 2000 .