Edible Oils Differentiation Based on the Determination of Fatty Acids Profile and Raman Spectroscopy—A Case Study

This study proposes a comparison between two analytical techniques for edible oil classification, namely gas-chromatography equipped with a flame ionization detector (GC-FID), which is an acknowledged technique for fatty acid analysis, and Raman spectroscopy, as a real time noninvasive technique. Du...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Florina-Dorina Covaciu, Camelia Berghian-Grosan, Ioana Feher, Dana Alina Magdas
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2020-11-01
Schriftenreihe:	Applied Sciences
Schlagworte:	oils FAMEs GC-FID Raman spectroscopy linear discriminant analysis (LDA) artificial neural network (ANN)
Online-Zugang:	https://www.mdpi.com/2076-3417/10/23/8347
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