Quantitative analysis of oils and fats by Fourier transform Raman spectroscopy

The rapid analysis of fats and oils is of great importance in the food industry. It is shown that Fourier transform Raman spectroscopy may be used for this purpose. Good quality spectra, free of fluorescence, may be obtained and the spectra may be interpreted in terms of changes in total unsaturation, cis/trans isomer ratios and the number of double bonds in the hydrocarbon chains. Quantitative analysis of total unsaturation and cis/trans is possible and offers considerable improvements in speed when compared with conventional methods.