talijanski

Composition of Hydrocarbon Fraction and Fatty Acids of Virgin Olive Oils from the Pula Area (Croatia)

Recent market trends dealing with typical products involve the availability of analytical methods suitable for accurate characterization of the oil origin. Recently, some papers of Spanish researches appeared in the literature dealing with the study of hydrocarbon fraction as an useful analytical tool for recognising the cultivar. In the present paper, samples of oils produced in the Pula area (Croatia) from the cultivar Bianchera, Busa and Carbonazza (autochthonous) and an introduced one (Leccino) were analysed as regard the hydrocarbon fraction and fatty acids. The results evidenciated the presence of unsaturated hydrocarbons and different distribution of other congeners in the autochthonous cultivars and in the introduced one.

olio d'oliva; idrocarburi; acidi grassi; Pola

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