Triacylglycerols Determination by High-temperature Gas Chromatography in the Analysis of Vegetable Oils and Foods: A Review of the Past 10 Years

The analysis of triacylglycerols by high-temperature gas chromatography, along the last 10 years has been reviewed in this paper. The interest in this topic has grown along the last years due to the triacylglycerols are the main components of oils and fats and they are being used for the characterization and authentication of foods products.

The most commonly used procedures, including the official methodologies, applying high-temperature gas chromatographic techniques are shown. Their importance in the characterization of different kind of samples, vegetable oils, seeds, dairy products, etc., is considered.

This review is not intended to be a comprehensive dissertation on the field of triacylglycerols analysis since that would require sufficient space to occupy a book in its own right. Rather, it will outline selected considerations and developments, where the technique has been applied.