This book presents new methods for the characterization of vegetable oils, with a focus on olive oil, according to geographical and botanical origin, genetic variety and other issues influencing product quality.

Nominated by the University of Valencia, Spain, as a distinguished PhD thesis Introduces new methods for the characterization of olive and other vegetable oils Applies a wide range of analytical techniques that can also trace minor components - a help to control and prevent fraudulent action and practice Includes supplementary material: sn.pub/extras Includes supplementary material: sn.pub/extras

Inhalt
Objectives and work plan.- Materials and methods.- Development of methods for the determination of Ts, T3s and sterols in vegetable oils.- Development of methods for the classification of vegetable oils according to their botanical origin.- Development of methods for olive oil quality evaluation.- Development of methods for the classification of EVOOs according to their genetic variety.- Development of methods for the classification of EVOOs according to their geographical origin.- Development of methods for the evaluation of olive oil oxidation.