In this research NeoSpectra Spectrometer was used to to develop a rapid technique to authenticate potato chip frying oils.
In addition, NeoSpectra Spectrometer was used successfully in the prediction of the major fatty acid composition (palmitic acid, oleic acid and linoleic acid) with strong correlation (Rval > 0.97 ) and low standard error of prediction.
It was demonstrated that NeoSpectra Spectrometer can provide the applicable tool to perform the rapid authentication of potato chip oil type and in situ determination of their main fatty acid composition in the market.
Yao, Siyu, Didem Peren Aykas, and Luis Rodriguez-Saona. 2021. "Rapid Authentication of Potato Chip Oil by Vibrational Spectroscopy Combined with Pattern Recognition Analysis" Foods 10, no. 1: 42. https://doi.org/10.3390/foods10010042
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