In this study, the quality of the local Romanian butters was investigated using the classical pycnometer and optic microscopy methods, combined with Raman spectroscopy. We used a pool of 10 samples with different characteristics, and analyzed them by the three aforementioned methods. Pycnometric measurements showed a direct correlation between the fat content and the density values of the samples. Raman spectroscopy validated the results from the pycnometric measurements and the optical microscopy and indicated several other properties, such as protein content, hydration, saturation level of the polycarbonate chains, as well as the total cis isomer content and the type of arrangement preferred by the aliphatic chains (polymorphic transition). The methods employed in the present study have a strong potential to become analytical tools for the food industry and food safety agencies in order to assess the quality of butters and margarines, in a fast and cost-effective manner.

中文翻译：

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本地黄油质量评价：一种基于拉曼光谱和经典比重瓶法支持的新方法

在这项研究中，使用经典比重瓶和光学显微镜方法结合拉曼光谱研究了当地罗马尼亚黄油的质量。我们使用了 10 个具有不同特征的样本库，并通过上述三种方法对其进行了分析。比重测量显示脂肪含量与样品的密度值之间存在直接相关性。拉曼光谱验证了比重瓶测量和光学显微镜的结果，并表明了其他几个特性，例如蛋白质含量、水合作用、聚碳酸酯链的饱和度，以及总顺式异构体含量和脂肪族偏好的排列类型。链（多态转变）。