Table 2.
Calibration curve in the fat of the cheddar cheese.
Slope | Intercept | Correlation Coefficient (R2) | LOQ (µg/g of Oil) | Recovery (%) | Repeatability (RSD) %) (n=6) | |
---|---|---|---|---|---|---|
Palmitone | 0.0394 | 0.0539 | 0.9998 | 0.5 | 86.1 ± 0.87 | 3 |
Stearone | 0.0410 | −0.0004 | 0.9999 | 0.5 | 81.1 ± 0.42 | 3 |