An efficient method for discriminating four important edible oils based on stimulated Brillouin scattering spectroscopy

Abstract

The potential of stimulated Brillouin scattering (SBS) as a method for discriminating edible vegetable oils was investigated. SBS spectra of four different types of Chinese vegetable oil were measured by employing a special spectrometer system based on Fabry–Perot etalon and double cylindrical lenses. The results show that the frequency shift decreases with an increase in temperature. The changes in the Brillouin frequency shift of the four types of oil sample can be expressed by using four corresponding exponential decay functions. Experimental results prove the SBS method to be useful for discriminating edible vegetable oils or authenticating vegetable oil adulteration.