Fecha de publicación: 29/12/2024 Fuente: PubMed "olive oil" Food Chem. 2024 Dec 25;470:142621. doi: 10.1016/j.foodchem.2024.142621. Online ahead of print.ABSTRACTBlended vegetable oil is considered to be a valuable product in the market owing to favourable taste and nutritional composition. The quantification of its contents has notable implications for protecting food safety and consumer interests. Thus, a rapid and non-destructive method is needed to analyse the composition of blended oil. This study established an analytical method combining Raman spectroscopy and prediction models to determine the content of olive oil in a mixture. Competitive adaptive reweighted sampling was employed to select feature bands attributed to β-carotene and unsaturated fatty acids. Various models were used to calculate the mixture proportion, and the importance of characteristic peak intensity affecting the prediction was evaluated via grey relational analysis. The random forest model exhibited superior performance in quantitative analysis, with RMSE and R2 of 0.0447 and 0.9799, respectively. Overall, this approach was proven to effectively identify blended olive oils, exemplifying its potential in food authentication.PMID:39733625 | DOI:10.1016/j.foodchem.2024.142621