Comparison of BTEXS in Olive Oils by Static and Dynamic HT3 Headspace

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. This application note will reproduce some of the static parameters found in this suggested method with the static features of the Teledyne Tekmar HT3.

This application note will also demonstrate the versatility of the static and the dynamic capabilities of the HT3. These features allow laboratories the capability to use both static and dynamic headspace methods to characterize the volatile flavor components of olive oils and accurately quantify low level compounds like BTEXS

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