Introduction to the principles for the discrimination of blended edible oils
Journal
Taiwanese Journal of Agricultural Chemistry and Food Science
Journal Volume
49
Journal Volume
49
Journal Issue
5
Journal Issue
5
Pages
283-288
Start Page
283
End Page
288
ISSN
16052471
Date Issued
2011-10
Author(s)
Abstract
In July of 2010, Department of Health, Executive Yuan announced the act of label regulation of commercial blended oils. This act claimed that oil products contain more than two kinds of oils should be named as "blended oil", and the order of oil names should be arranged in sequence of the content of each oil. However, there is no standard analytical method to detect adulteration. In this article, we reviewed previous reports about detection of adulterated olive oil and sesame oil, and categorized these methods into eight groups according to the analytical targets and instruments: (1) unique ingredients in oils, (2) electronic nose, (3) isotope ratio MS, (4) mid-IR and FTIR, (5) NMR, (6) Raman spectroscopy, (7) analysis of fatty acid profile and (8) analysis of triacylglycerol profile. We also introduced the concepts of different detection methods, which can be used as references for developing a standard analytical method.
Subjects
Adulteration
Edible oil
Olive oil
Sesame oil
Type
journal article