A procedure was devised for detection of adulteration of almond oil with apricot oil. -Tocopherol was found to be the main component in apricot oil, while it was present in almond oil in a limited amount. The developed method calls for a preliminary separation of the tocopherols from the oils' unsaponifiable matter by thin-layer chromatography. Subsequently, the a-and 7-to-copherols are determined either by gas-liquid chromatography or by colorimetry. It was shown that admixtures of as little as 5% apricot oil can be detected by the proposed procedure. 7-T0copherol, present in apricot oil, was responsible for the color which developed during the Bieber test.