Classification of Vegetable Oils by FT-IR
Abstract:The Fourier transform infrared (FT-IR) spectra of 27 brands of 10 types of cooking oils and margarines were measured without temperature control. Attempts to predict the vegetable source and physical properties of these oils failed until wavelength selection and multiplicative signal correction (MSC) were applied to the FT-IR spectra. After pretreatment of the data, principal component analysis (PCA) was totally successful at oil identification, and partial least-squares (PLS) models were able to predict both the refractive indices [standard error of estimation (SEE) 0.0002] and the viscosities (SEE 0.52 cP) of the oils. These models were based predominately on the FT-IR detection of the cis and trans double-bond content of the oils, as well as small amounts of defining impurities in sesame oils. Efforts to use selected wavelengths to discriminate oil sources were only partially successful. These results show the potential utility of FT-IR in the fast detection of substitution or adulteration of products like cooking oils.
Document Type: Research Article
Publication date: August 1, 1997
More about this publication?
- The Society publishes the internationally recognized, peer reviewed journal, Applied Spectroscopy, which is available both in print and online. Subscriptions are included with membership or can be purchased by institutional or corporate organizations. Abstracts may be viewed free of charge. Previously published as Bulletin (Society for Applied Spectroscopy)
- Editorial Board
- Information for Authors
- Submit a Paper
- Subscribe to this Title
- Membership Information
- Request copyrighted SAS materials
- Spectroscopic Nomenclature
- Focal Point (Open Access)
- ingentaconnect is not responsible for the content or availability of external websites