TY - JOUR
T1 - A comparison of mid-infrared and raman spectroscopies for the authentication of edible oils
AU - Marigheto, N. A.
AU - Kemsley, E. K.
AU - Defernez, M.
AU - Wilson, R. H.
N1 - 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.
PY - 1998/8
Y1 - 1998/8
N2 - 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.
AB - 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.
KW - Adulteration
KW - Chemometrics
KW - Edible oil
KW - Infrared spectroscopy
KW - Raman spectroscopy
UR - http://www.scopus.com/inward/record.url?scp=0032137065&partnerID=8YFLogxK
U2 - 10.1007/s11746-998-0276-4
DO - 10.1007/s11746-998-0276-4
M3 - Review article
AN - SCOPUS:0032137065
VL - 75
SP - 987
EP - 992
JO - Journal of the American Oil Chemists' Society
JF - Journal of the American Oil Chemists' Society
SN - 0003-021X
IS - 8
ER -