Teste de Proficiência Interlaboratorial: - Esquema Food Chemistry QFCS; - Amostra 791: Análise de Azeite de Oliva ; - Amostra fornecida: 2 x 200 mL amostra de azeite de oliva ; - Principais Analitos: Free fatty acids (acidity), K 270, ? K, Wax content, 3,5 stigmastadienes, ?-sitosterol (apparent), Campesterol, Erythrodiol & Uvaol, ? ECN 42, Accelerated oxidation test (Rancimat) at 120°C, Fatty acid composition, 16:1 Palmitoleic acid(cis & trans), 18:1 Oleic acid(cis & trans), 18:1 Oleic acid (trans), 18:2 Linoleic acid (trans), 18:3 Linolenic acid (trans) e 20:0 Arachidic acid.