This PhD thesis (request a copy here) describes the application of a previously-published LC-MS analytical method for triglycerides in fats to build an authenticity classification model for oils and fats based upon their triglyceride profile. The author reports good discrimination between different pure oils and also good discrimination when oil or sesame oil were adulterated with lower value oils. The model was also used to discriminate aged and degraded oils, and those which had been heat-processed. The author concludes that this fast, simple, robust and reliable method offers significant benefits in authenticating edible oils, evaluating oil degradation, and differentiating meat products from their fats. The method has excellent potential for universal use.
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