Authentication of edible vegetable oils adulterated with used frying oil by Fourier Transform Infrared Spectroscopy

Food Chemistry

Volumn 132, Issue 3, 2012, Pages 1607-1613

  Zhang, Qing ^a   Liu, Cheng ^a   Sun, Zhijian ^a   Hu, Xiaosong ^a   Shen, Qun ^a   Wu, Jihong ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Adulteration; Cluster analysis; Discriminant analysis; Edible vegetable oils; Fourier Transform Infrared Spectroscopy; Linear regression analysis; Used frying oil

Indexed keywords

ABSORPTION BAND; ADULTERATION; AREA RATIOS; FOURIER TRANSFORM INFRARED; FRYING OIL; FT-IR SPECTRUM; PEANUT OIL; QUALITATIVE ANALYSIS; SOYBEAN OIL; WAVENUMBER SHIFTS;

AUTHENTICATION; CLUSTER ANALYSIS; DISCRIMINANT ANALYSIS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; FOURIER TRANSFORMS; LINEAR REGRESSION; OILSEEDS; REGRESSION ANALYSIS; SPECTRUM ANALYSIS; VEGETABLE OILS;

QUALITY CONTROL;

ARACHIS OIL; CORN OIL; EDIBLE OIL; RAPESEED OIL; SOYBEAN OIL; UNCLASSIFIED DRUG; USED FRYING OIL;

ABSORPTION; ANALYTICAL PARAMETERS; ARTICLE; CALIBRATION; CHEMICAL STRUCTURE; CLUSTER ANALYSIS; DISCRIMINANT ANALYSIS; EDIBLE OIL ADULTERATION; FOOD PROCESSING; INFRARED SPECTROSCOPY; LIMIT OF DETECTION; LIPID ANALYSIS; QUALITATIVE ANALYSIS; WAVENUMBER SHIFT;

ARACHIS HYPOGAEA; BRASSICA NAPUS; GLYCINE MAX; ZEA MAYS;

EID: 84862908514     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.11.129     Document Type: Article

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