Comparison of BTEXS in Olive Oil by Static and Dynamic Ht3
The health benefits of consumption of olive oils as part of a healthy diet reaches back to the mid 1950’s. In the late 1990’s, interest in characterizing other components of olive oils included determining the concentration of benzene, toluene, ethylbenzene, xylenes and styrene (BTEXS). Some of these compounds are naturally occurring, while others may be introduced through the processing of olive oil.
The method suggested for the determination of BTEXS in olive oil is static headspace.
Read this application note that reproduces some of the static parameters found in this suggested method with the static features of the SCION Instruments HT3.