As stated above, the profile of fatty acids alkyl esters is almost
determinative in clarifying the contamination of extra-virgin olive
oil with mild deodorized low quality olive oil.
Fatty acids alkyl esters increase significantly from 16.00 ± 0.84 to 187.60 ±
2.17 ppm with the increase in the percentage of adulteration of
deodorized olive oil (from 1% to 50%).