A comparison of mid-infrared and raman spectroscopies for the authentication of edible oils

Marigheto, N. A., Kemsley, E. K. ORCID: https://orcid.org/0000-0003-0669-3883, Defernez, M. and Wilson, R. H. (1998) A comparison of mid-infrared and raman spectroscopies for the authentication of edible oils. Journal of the American Oil Chemists' Society, 75 (8). pp. 987-992. ISSN 0003-021X

Full text not available from this repository.


Robust, routine, and rapid instrumental methods for the determination of the authenticity of edible oils, and the detection of adulteration, are continually being sought. In this paper, we compare mid-infrared and Raman spectroscopies for their ability to discriminate between oils of differing botanical origin and for their ability to detect added adulterants. Furthermore, we used sufficient numbers of samples to permit a comparison of some of the chemometric methods (linear discriminant analysis, artificial neural networks) available and looked at the results obtained when the two spectroscopic datasets were combined. We show that mid-infrared spectroscopy, in combination with linear discriminant analysis, gave the best classification rates and adulteration detection levels compared to Raman or combined data.

Item Type: Article
Additional Information: Funding Information: The authors thank the Ministry of Agriculture, Fisheries and Food for funding this work. They also thank Matthew Sharman of CSL Norwich and members of FAIM Concerted Action, especially Ivonne Delgadillo, for supply of samples.
Uncontrolled Keywords: adulteration,chemometrics,edible oil,infrared spectroscopy,raman spectroscopy,chemical engineering(all),organic chemistry ,/dk/atira/pure/subjectarea/asjc/1500
Related URLs:
Depositing User: LivePure Connector
Date Deposited: 06 Feb 2023 10:31
Last Modified: 12 Aug 2023 01:14
URI: https://ueaeprints.uea.ac.uk/id/eprint/91012
DOI: 10.1007/s11746-998-0276-4

Actions (login required)

View Item View Item