Discrimination of Cooking Oils Using Raman Spectroscopy

Raman Spectroscopy

Cooking oils are one of the main components of the human diet. Adulteration of extra virgin olive oil with cheaper oils is a common problem in food fraud. This application note highlights how Raman spectroscopy in combination with chemometrics can be used to identify cooking oil adulteration.

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Edinburgh Instruments

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Raman microscope

RMS1000

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