This study used Fourier transform infrared spectroscopy (FTIR), visible near-infrared spectroscopy (Vis-NIR) and excitation-emission matrix fluorescence spectroscopy (EEMs) combined with chemometrics to distinguish different types of edible vegetable oils. A set of 147 samples of five vegetable oils from different brands were analysed by the three different spectroscopic methods. After chemometric analysis of the spectra, the total correct recognition rate of the training set and prediction set of FTIR spectra was 100% for both, and for Vis-NIR spectra was 100% and 97.6% based on the PLS-DA method. However, the total correct recognition rate of training set and prediction set of EEMs data based on N-PLS-DA method was only 69.39% and 75.51%, respectively. The comparative study showed that FTIR and Vis-NIR combined with chemometrics were more suitable for vegetable oil species identification than EEMs technique, probably because of a small amount of fluorophores in the oils.
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