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| - Interpretation of Fourier Transform Raman Spectra of theUnsaponifiable Matter in a Selection of Edible Oils
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| - The unsaponifiable matter of edible oils is a source of information for their characterization andauthentication. FT-Raman spectroscopy has been applied with success to the determination of thespectra of the unsaponifiable matter of varietal olive oils as well as other refined and crude edibleoils. The spectra of the major unsaponifiable series of compounds (squalene, sterolic, and terpenicalcoholic fractions), together with β-carotene and lutein, have been used to explain the mostprominent bands found in the spectra of the unsaponifiable matter of 15 edible oil samples. Theorder of the scattering intensities of the varietal olive oils agrees with the results obtained bychromatography. An unsupervised multivariate statistical analysis of selected bands points outdifferences between olive oils and the other seed oils and also among varietal virgin olive oils. Keywords: Raman spectroscopy; olive oil; hazelnut oil; seed oils; unsaponifiable matter; squalene;carotenoids
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