Abstract

This data set contains the underlying data of the scientific publication: Palagano, R.; Valli, E.; Tura, M.; Cevoli, C.; Pérez-Camino, M.C.; Moreda, W.; Bendini, A.; Gallina Toschi, T. Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method. Foods 2020, 9(7), 924; https://doi.org/10.3390/foods9070924. The content of fatty acid ethyl esters (FAEEs) is one of the quality parameters to define if an olive oil can be classified as extra virgin since these compounds are considered markers for virgin olive oils obtained from poor quality olives, but can be also indirect markers to detect soft deodorization treatment. The official protocol for determination (EU Reg. 61/2011) can be improved in terms of solvents amount and time of analysis. An off-line HPLC-GC-FID method for FAEEs determination was developed, revising both the preparative step and the GC injector required by the official method. After optimization, the method was in-house validated by analyzing several parameters (linearity, LOD, LOQ, robustness, recovery, precision and accuracy). This data set contains the in-house validation results obtained.