A recent study (purchase required) reports a new rapid method to classify whether “cream” is dairy, vegetable-based, or dairy adulterated with small amounts of vegetable oil. The method requires no sample preparation, using rapid evaporative ionization mass spectrometry (REIMS, called the “ion knife” when originally developed for surgical diagnostics) to obtain a fingerprint of ions from lipids in the cream. 26 ions were picked using multivariate statistical analysis as salient contributing features to distinguish between milk fat cream and non-dairy cream. Then, employing discriminant analysis, decision trees, support vector machines, and neural network classifiers, machine learning models were utilized to classify non-dairy cream, milk fat cream, and small quantities of non-dairy cream adulterated in milk fat cream. These approaches were enhanced through hyperparameter optimization and feature engineering. The authors conclude that this artificial intelligent method of machine learning-guided REIMS pattern recognition can accurately identify adulteration of whipped cream.
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