A comprehensive study of hazelnut oil composition with comparisons to other vegetable oils, particularly olive oil.

被引：86
|
作者：
Benitez-Sánchez, PL
León-Camacho, M
Aparicio, R
机构：
[1] CSIC, Inst Grasa & Derivados, E-41012 Seville, Spain
[2] Puleva Biotech, Granada 18004, Spain
来源：
EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2003年 / 218卷 / 01期
关键词：
characterisation; hydrocarbons; hazelnut oil; fatty acids; triacylglycerides; minor compounds;
D O I：
10.1007/s00217-003-0766-4
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Crude and refined hazelnut oils from different countries were characterised by major and minor compounds. Fatty acids, triacylglycerides, waxes, sterols, methyl-sterols, terpenic and aliphatic alcohols, tocopherols, tocotrienols and hydrocarbons were identified and quantified by gas chromatography and high-performance liquid chromatography. The levels of these chemical compounds in hazelnut oils together with the equivalent carbon numbers and triacylglyceride carbon numbers, were compared with the results of analyses of samples of other vegetable oils. The statistical procedure of cluster analysis was used to characterise hazelnut oils versus other edible oils.
引用
收藏
页码：13 / 19
页数：7
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