Edible Oil Discrimination by Fourier Transform Infrared (FTIR) Spectroscopy and Chemometrics
Andrei A. Bunaciu, Vu Dang Hoang, Hassan Y. Aboul‐Enein
Abstract
The advancements in Fourier transform infrared (FTIR) spectroscopy have expanded applications in food science, including in the analysis of edible oils and fats. Infrared spectroscopy is increasingly being employed to track changes in edible oils, determine these changes, and detect unauthorized modifications. This article presents a review of some of the most significant applications of infrared spectroscopy for distinguishing edible oils from 2015 to 2022.
Topics & Concepts
Fourier transform infrared spectroscopyChemometricsChemistryInfrared spectroscopyFourier transform spectroscopySpectroscopyInfraredAnalytical Chemistry (journal)Fourier transformChromatographyChemical engineeringOrganic chemistryOpticsMathematicsEngineeringMathematical analysisQuantum mechanicsPhysicsAdvanced Chemical Sensor TechnologiesSpectroscopy and Chemometric AnalysesMeat and Animal Product Quality