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The characterisation of different olive oil categories (extra virgin, virgin and lampante) using Ion Mobility Spectrometry (IMS) was improved by replacing the multicapillary column (MCC) with a capillary column (CC). The data obtained with MCC–IMS and CC–IMS were evaluated, studying both the global and the specific information obtained after the analysis of the volatile fraction of olive oils. A better...
Characteristic ion mobility spectra for volatile compounds present in fat were used to authenticate the feeding regime of Iberian pigs. Volatile compounds were obtained by heating the solid samples at 150°C for 40min. This produced a headspace that was introduced in the spectrometer ionization chamber by means of a highly purified nitrogen stream. The spectra thus, obtained for the fat samples were...
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