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

被引：6
|
作者：
Bunaciu, Andrei A. [1 ]
Vu, Dang Hoang [2 ,5 ]
Aboul-Enein, Hassan Y. [3 ,4 ]
机构：
[1] SC AAB IR Res SRL, Bragadiru Ilfov, Romania
[2] Hanoi Univ Pharm, Hanoi, Vietnam
[3] Natl Res Ctr, Pharmaceut & Med Chem Dept, Pharmaceut & Drug Ind Res Div, Cairo, Egypt
[4] Natl Res Ctr, Pharmaceut & Med Chem Dept, Pharmaceut & Drug Ind Res Div, Cairo 12622, Egypt
[5] Hanoi Univ Pharm, 13-15 Thanh Tong, Hanoi, Vietnam
来源：
ANALYTICAL LETTERS | 2024年 / 57卷 / 03期
关键词：
Fourier transform infrared (FTIR) spectroscopy; partial least squares-discriminant analysis (PLS-DA); principal component analysis (PCA); edible oil analysis; VIRGIN COCONUT OIL; FREE FATTY-ACIDS; VEGETABLE-OILS; FOOD; AUTHENTICATION; QUALITY; ADULTERATION; COMMON; GHEE;
D O I：
10.1080/00032719.2023.2211697
中图分类号：
O65 [分析化学];
学科分类号：
070302 ; 081704 ;
摘要：
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.
引用
收藏
页码：445 / 455
页数：11
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