Edible Oil Discrimination by Fourier Transform Infrared (FTIR) Spectroscopy and Chemometrics

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.

Keywords:

• Fourier transform infrared (FTIR) spectroscopy
• partial least squares–discriminant analysis (PLS-DA)
• principal component analysis (PCA)
• edible oil analysis

Authors’ contribution

Andrei A. Bunaciu contributed to conceptualization and writing the original draft. Vu D. Huang contributed to data curation, supervision, and writing - reviewing and editing, Hassan Y. Aboul-Enein contributed to data curation, supervision, and writing - reviewing and editing.

Disclosure statement

The authors declare no conflicts of interest.