Rapid detection of authenticity and adulteration of walnut oil by FTIR and fluorescence spectroscopy: a comparative study.

@article{Li2015RapidDO,
  title={Rapid detection of authenticity and adulteration of walnut oil by FTIR and fluorescence spectroscopy: a comparative study.},
  author={Bingning Li and Haixia Wang and Qiaojiao Zhao and Jie Ouyang and Yanwen Wu},
  journal={Food chemistry},
  year={2015},
  volume={181},
  pages={25-30}
}
Fourier transform infrared (FTIR) and fluorescence spectroscopy combined with soft independent modeling of class analogies (SIMCA) and partial least square (PLS) were used to detect the authenticity of walnut oil and adulteration amount of soybean oil in walnut oil. A SIMCA model of FTIR spectra could differentiate walnut oil and other oils into separate… CONTINUE READING