caa a22 4500 465795668 CHVBK 20180323112037.0 cr unu---uuuuu 170327e19900101xx s 000 0 eng 10.1007/BF02631382 doi (NATIONALLICENCE)springer-10.1007/BF02631382 Application of a rapid transesterification method for identification of individual fatty acids by gas chromatography on three different nut oils [Elektronische Daten] [P. Fourie, D. Basson] The lack of uniformity of analytical techniques employed for quantification of fatty acids led to the successful implementation of a rapid transesterification method using tetramethylammonium hydroxide to determine and compare the total fatty acid content of almond, pecan and macadamia oils. Palmitic, oleic and linoleic acids comprised the largest part of the total fatty acid content in almond and pecan oils. Although oleic acid was also the main constituent of macadamia oil, its concentration was substantially lower than in the other oils. The American Oil Chemists' Society, 1990 Fourie P. Department of Food Science, University of Stellenbosch, 7600, Stellenbosch, Republic of South Africa aut Basson D. Department of Food Science, University of Stellenbosch, 7600, Stellenbosch, Republic of South Africa aut Journal of the American Oil Chemists Society Springer-Verlag 67/1(1990-01-01), 18-20 0003-021X 67:1<18 1990 67 11746 https://doi.org/10.1007/BF02631382 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/BF02631382 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Fourie P. Department of Food Science, University of Stellenbosch, 7600, Stellenbosch, Republic of South Africa aut NATIONALLICENCE 700 1- Basson D. Department of Food Science, University of Stellenbosch, 7600, Stellenbosch, Republic of South Africa aut NATIONALLICENCE 773 0- Journal of the American Oil Chemists Society Springer-Verlag 67/1(1990-01-01), 18-20 0003-021X 67:1<18 1990 67 11746 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer