@article{Cert_Moreda_2000, title={Algorithms for the detection of hazelnut oil in olive oil}, volume={51}, url={https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/470}, DOI={10.3989/gya.2000.v51.i3.470}, abstractNote={The fraudulent addition of hazelnut oil to olive oil can be only detected in high proportions (20–25%), using the <font face="Symbol">D</font>7-stigmastenol and the difference between triacylglycerols of equivalent carbon number 42, determined experimentally by HPLC and calculated theoretically from the fatty acid composition (<font face="Symbol">D</font>ECN42). A new method   lies on a sequential comparison of the values of several algorithms with a database built with data obtained from genuine virgin olive oils. The algorithms are: LLL<sub>exp</sub> vs %L; (LLL/OLLn)<sub>exp</sub> - (LLL/OLLn)<sub>theor</sub> vs <font face="Symbol">D</font>ECN44 and (ECN44/LLL)<sub>exp</sub> vs %L; being LLL<sub>exp</sub>,  OLLn<sub>exp</sub>,  and ECN44<sub>exp</sub>  the percentage of triacylglycerols determined by HPLC; LLL<sub>theor</sub>, OLLn<sub>theor</sub>, and ECN44<sub>theor</sub> the percentage of those calculated theoretically from the fatty acid composition;  <font face="Symbol">D</font>ECN44 the difference between the experimental and theoretical value of ECN44; and finally %L the percentage of linoleic acid. The database has been built considering the values obtained from olive oils of different fatty acid composition and from admixtures between them. The method allows the detection of low percentages of hazelnut oil in olive oil (5 %).}, number={3}, journal={Grasas y Aceites}, author={Cert, A. and Moreda, W.}, year={2000}, month={Jun.}, pages={143–149} }