Gas chromatography ‒ mass spectrometry for characterisation, assessment of quality and authentication of seed and vegetable oils

Maria Fernanda S. Mota, Habtewold D. Waktola, Yada Nolvachai, Philip J. Marriott

Research output: Contribution to journalReview ArticleResearchpeer-review

41 Citations (Scopus)


Seed and vegetable oils are complex mixtures of components, with the major classes including mono-, di- and triacylglycerols, fatty acids, phytosterols, tocopherols and tocotrienols. An overview of recent advances in the analysis of seed and vegetable oils by both one-dimensional (1D) and multidimensional gas chromatography (MDGC) methodologies is presented. Authenticity of food oils continues to be important, and use of various classes of compounds as markers for adulteration are highlighted. Selected applications of contaminants analysis, including pesticides, hydrocarbons and plasticisers, are emphasised. A brief comparison of the separation technologies gas chromatography (GC) and liquid chromatography (LC) is also included. The review concludes by highlighting recent advances and future trends.

Original languageEnglish
Article number116238
Number of pages14
JournalTrAC - Trends in Analytical Chemistry
Publication statusPublished - May 2021


  • Comprehensive two-dimensional gas chromatography
  • Food
  • GC×GC
  • GC–MS
  • Mass spectrometry

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