Figures & data
Figure 1. Headspace injection experiment process of GC-IMS.
Figure 2. 2D GC-IMS chromatogram from the analysis.
Figure 3. Peak intensities of the 12 kinds of edible oils.
Figure 4. 74 peak intensities. (a) 47 soybean oil samples; (b) 18 olive oil samples; (c) 28 rapeseed oil samples; (d) 24 walnut oil samples; (e) 15 camellia oil samples; (f) 12 coconut oil samples; (g) 33 corn oil samples; (h) 9 grape seed oil samples; (i) 32 linseed oil samples; (j) 35 peanut oil samples; (k) 32 sesame oil samples; (l) 35 sunflower oil samples.
Table 1. The number of peaks of the 12 edible oils in 5 different retention time periods.
Figure 5. (a) PCA score plot of PC1 and PC2. (b) calibration set and validation set: 1 soybean; 2 olive; 3 rapeseed; 4 walnut; 5 camellia; 6 coconut; 7 corn; 8 grape seed; 9 linseed; 10 peanut; 11 sesame; 12 sunflower.
Figure 6. Classification of edible oils using SIMCA. (a) soybean; (b) olive; (c) rapeseed; (d) walnut; (e) camellia; (f) coconut; (g) corn; (h) grape seed; (i) linseed; (j) peanut; (k) sesame; (l) sunflower.
