期刊论文

Zeng, S

英文

Food Chemistry

0308-8146

2025

470

142621

10.1016/j.foodchem.2024.142621

CRediT authorship contribution statement Yulong Chen: Writing – review & editing, Writing – original draft, Visualization, Methodology, Investigation, Formal analysis, Conceptualization. Zhihan Yang: Software, Methodology, Investigation, Data curation. Shan Zeng: Supervision, Project administration, acquisition. Hui Tian: Visualization. QingZhou Cheng: Supervision. Site Lv: Validation. Hao Li: Writing – review & editing, Supervision. Acknowledgements The authors acknowledge the generous funding from Natural Science Foundation of Hubei Province of China under Grant 2024AFC006 , Hubei's Key Project of Research and Development Program under Grant 2023BBB046 , and Excellent young and middle-aged scientific and technological innovation teams in colleges and universities of Hubei Province under Grant T2021009 .

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Blended vegetable oil is considered to be a valuable product in the market owing to favourable taste and nutritional composition. The quantification of its contents has notable implications for protecting food safety and consumer interests. Thus, a rapid and non-destructive method is needed to analyse the composition of blended oil. This study established an analytical method combining Raman spectroscopy and prediction models to determine the content of olive oil in a mixture. Competitive adaptive reweighted sampling was employed to select feat...