Advancements in Adulteration Detection of Edible Oils via Infrared Spectroscopy and Raman Spectroscopy Techniques:A Comprehensive Review
Edible oil plays a crucial role in people's daily food consumption,and its prices are subject to signifi-cant variations attributed to factors such as variety,origin,and nutritional composition.However,some unscrupulous businesses prioritize economic gain over consumer welfare and engage in adulteration practices by blending inexpen-sive oils with genuine ones,deceptively marketing them as high-quality products.This disrupts the market order and poses risks to consumer rights.It is crucial to research and develop rapid detection methods for identifying adul-teration in edible oils.In recent years,spectroscopy technology has emerged as a valuable technique for detecting a-dulteration due to its advantages of simplicity,speed,non-destructiveness and low cost.In this review,a compre-hensive analysis of the basic principles,respective advantages and disadvantages,and complementary nature of near-infrared spectroscopy,mid-infrared spectroscopy and Raman spectroscopy was presented.Additionally,an o-verview of the research progress made in the past years in the detection of adulteration in edible oils,such as olive oil and camellia oil,etc.was provided using infrared spectroscopy and Raman spectroscopy.Drawing upon the preced-ing analysis,in this comprehensive review,the challenges encountered in the detection of adulteration in edible oils were critically examined using various spectroscopic techniques.Furthermore,a forward-looking perspective on the future directions of detection was offered.
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