caa a22 4500 463156498 CHVBK 20180406164735.0 cr unu---uuuuu 170326e20070601xx s 000 0 eng 10.1007/s00217-006-0403-0 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0403-0 Reductive ester cleavage of acyl glycerides-GC-C/P-IRMS measurements of glycerol and fatty alcohols [Elektronische Daten] [Jochen Jung, Bianca Puff, Tatjana Eberts, Uwe Hener, Armin Mosandl] By reductive glyceride cleavage food fats of different origin, converted to free glycerol and to fatty alcohols of the corresponding fatty acids, were investigated. Multielement IRMS-analysis (δ13C, δ18O) of the decomposition products was performed in order to develop GC-IRMS methods to the authenticity assessment of food fats. For this reason glycerol from olive oils of definite origin, as well as glycerol of commercially available edible fats and oils, was analysed. Furthermore, the determination of 18O/16O and 13C/12C isotope ratios of commercial glycerols from different origins was achieved. In addition, δ13CV‐PDB values of fatty alcohols corresponding to genuine fatty acid moieties were measured and their usability in view of fat authenticity assessment is discussed. Springer-Verlag, 2006 Food fat nationallicence Glycerol nationallicence Fatty alcohols nationallicence Reductive ester cleavage nationallicence Authenticity assessment nationallicence GC-C/P-IRMS nationallicence Oxygen nationallicence Carbon nationallicence Isotope ratios nationallicence Jung Jochen Institut für Lebensmittelchemie, Biozentrum J.W. Goethe-Universität, Max-von-Laue-Str. 9, 60438, Frankfurt/Main, Germany aut Puff Bianca Institut für Lebensmittelchemie, Biozentrum J.W. Goethe-Universität, Max-von-Laue-Str. 9, 60438, Frankfurt/Main, Germany aut Eberts Tatjana Institut für Lebensmittelchemie, Biozentrum J.W. Goethe-Universität, Max-von-Laue-Str. 9, 60438, Frankfurt/Main, Germany aut Hener Uwe Institut für Lebensmittelchemie, Biozentrum J.W. Goethe-Universität, Max-von-Laue-Str. 9, 60438, Frankfurt/Main, Germany aut Mosandl Armin Institut für Lebensmittelchemie, Biozentrum J.W. Goethe-Universität, Max-von-Laue-Str. 9, 60438, Frankfurt/Main, Germany aut European Food Research and Technology Springer-Verlag 225/2(2007-06-01), 191-197 1438-2377 225:2<191 2007 225 217 https://doi.org/10.1007/s00217-006-0403-0 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0403-0 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Jung Jochen Institut für Lebensmittelchemie, Biozentrum J.W. Goethe-Universität, Max-von-Laue-Str. 9, 60438, Frankfurt/Main, Germany aut NATIONALLICENCE 700 1- Puff Bianca Institut für Lebensmittelchemie, Biozentrum J.W. Goethe-Universität, Max-von-Laue-Str. 9, 60438, Frankfurt/Main, Germany aut NATIONALLICENCE 700 1- Eberts Tatjana Institut für Lebensmittelchemie, Biozentrum J.W. Goethe-Universität, Max-von-Laue-Str. 9, 60438, Frankfurt/Main, Germany aut NATIONALLICENCE 700 1- Hener Uwe Institut für Lebensmittelchemie, Biozentrum J.W. Goethe-Universität, Max-von-Laue-Str. 9, 60438, Frankfurt/Main, Germany aut NATIONALLICENCE 700 1- Mosandl Armin Institut für Lebensmittelchemie, Biozentrum J.W. Goethe-Universität, Max-von-Laue-Str. 9, 60438, Frankfurt/Main, Germany aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 225/2(2007-06-01), 191-197 1438-2377 225:2<191 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer