The authentication of olive oil on the basis of hydrocarbon
concentration and composition
Lynda Webster,* Pamela Simpson, Aileen M. Shanks and Colin F. Moffat
FRS Marine Laboratory Aberdeen, P.O. Box 101, Victoria Road, Aberdeen, UK AB11 9DB
Received 31st August 1999, Accepted 12th November 1999

Samples of virgin olive oil and refined olive oil were analysed for n-alkanes by gas chromatography with flame ionisation detection to determine if the pattern and composition were oil specific and, therefore, if the hydrocarbon patterns could be used as determinants for assessing adulteration of olive oil. The carbon number profile of the extra virgin olive oil was unique inasmuch as the odd numbered predominance was not limited to two or three n-alkanes but started at tricosane (nC23) and continued to tritriacontane (nC33).

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