Determination of Adulterants in Olive Oil
16 July 2015

The potential benefit of extra virgin olive oil (EVOO) to human health, combined with its high cost, has caused recent increases in the adulteration of this commodity. This application note describes a method to detect this type of adulteration of EVOO based on measurement of wax ester distribution using Agilent’s OpenLAB software, presenting its capability in handling many different chromatographic peaks, and automatically calculating key group coefficients that can be used as markers of authenticity and purity of EVOO.