Fingerprinting of the Unsaponifiable Fraction of Vegetable Oils by Using Cryogenically-Modulated Comprehensive Two-Dimensional Gas Chromatography-High Resolution Time-of-Flight Mass Spectrometry

The present research is focused on the development of a cryogenically modulated (CM) comprehensive two-dimensional gas chromatography-high resolution time-of-flight mass spectrometry (GC × GC-HR ToFMS) method for the in-depth profiling of the unsaponifiable fraction of vegetable oils. Specifically, twelve vegetable oils (9 extra-virgin olive, soybean, peanut, and hazelnut oils) were subjected to analysis, with particular attention devoted to the...