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

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. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Analytical Letters Taylor & Francis

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

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References (34)

Publisher
Taylor & Francis
Copyright
© 2023 Taylor & Francis Group, LLC
ISSN
1532-236X
eISSN
0003-2719
DOI
10.1080/00032719.2023.2211697
Publisher site
See Article on Publisher Site

Abstract

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.

Journal

Analytical LettersTaylor & Francis

Published: Feb 11, 2024

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

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