Izmir Institute of Technology, Department of Food Engineering, Urla, Izmir, Turkiye.
Anal Methods. 2024 Jul 4;16(26):4216-4233. doi: 10.1039/d4ay00562g.
The authentication of edible oils has become increasingly important for ensuring product quality, safety, and compliance with regulatory standards. Some prevalent authenticity issues found in edible oils include blending expensive oils with cheaper substitutes or lower-grade oils, incorrect labeling regarding the oil's source or type, and falsely stating the oil's origin. Vibrational spectroscopy techniques, such as infrared (IR) and Raman spectroscopy, have emerged as effective tools for rapidly and non-destructively analyzing edible oils. This review paper offers a comprehensive overview of recent advancements in using vibrational spectroscopy for authenticating edible oils. The fundamental principles underlying vibrational spectroscopy are introduced and chemometric approaches that enhance the accuracy and reliability of edible oil authentication are summarized. Recent research trends highlighted in the review include authenticating newly introduced oils, identifying oils based on their specific origins, adopting handheld/portable spectrometers and hyperspectral imaging, and integrating modern data handling techniques into the use of vibrational spectroscopic techniques for edible oil authentication. Overall, this review provides insights into the current state-of-the-art techniques and prospects for utilizing vibrational spectroscopy in the authentication of edible oils, thereby facilitating quality control and consumer protection in the food industry.
食用油的鉴别对于确保产品质量、安全和符合法规标准变得越来越重要。一些常见的食用油真实性问题包括将昂贵的油与更便宜的替代品或低等级的油混合，关于油的来源或类型的标签不正确，以及虚假陈述油的产地。振动光谱技术，如红外（IR）和拉曼光谱，已成为快速和非破坏性分析食用油的有效工具。本文综述了近年来利用振动光谱技术鉴别食用油的最新进展。介绍了振动光谱的基本原理，并总结了提高食用油鉴别的准确性和可靠性的化学计量学方法。本文综述中强调的最新研究趋势包括鉴别新引入的油、根据油的特定产地进行鉴别、采用手持式/便携式光谱仪和高光谱成像，以及将现代数据处理技术集成到用于食用油鉴别的振动光谱技术中。总的来说，本文综述提供了对当前最先进技术的深入了解，并展望了在食用油鉴别中利用振动光谱技术的前景，从而促进食品工业中的质量控制和消费者保护。
