The aim of the study was to investigate the chemical properties of the most popular commercial extra virgin olive oils (EVOOs) in China. A total of 14 EVOO samples were collected and evaluated, and significant differences were observed with respect to physicochemical properties, fatty acid composition, minor components, and the oxidation stability index (OSI). The results showed that the chemical properties of EVOOs were significantly affected by different producing areas. The oleic acid (C18:1) content (average value: 77.80%), squalene content...
