María A. Grompone, Nicolás Callejas, Natalia Martínez, Camila Feller, Miguel Amarillo, Bruno A. Irigaray
Abstract: Fatty acids' ethyl and methyl esters are not natural components of edible vegetable oils and therefore should not be present in virgin olive oils. Among the quality requirements for extra virgin olive oils, the International Olive Council (IOC) Norm, 2015 review, set limits for the ethyl ester content at ≤ 435 ppm for the 2014/2015 and 2015/2016 harvests and at ≤ 30 ppm for the 2016/2017 harvest. The purpose of this paper is to: (a) determine the alkyl ester content in two extra virgin olive oils (o…
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