This study presents a method to determine adulteration of olive oil (obtained from Olea europea, i.e. olives) with rapeseed oil (obtained from Brassica napus) or with corn oil (also named maize oil, obtained from Zea mays, i.e. maize) using Raman spectroscopy and a mathematical method based on exponential equation fit. The samples were prepared by mixing olive oil with volume fractions (0–100%) of rapeseed or corn oil. The oils were differentiated spectroscopically using intensity ratio for specific Raman peaks; Raman spectroscopy is able to detect changes within a liquid molecular environment without the need for sample treatment. It was possible to determine rapeseed or corn oil volume fractions added into the olive oil using the method proposed. Thus, the potential of Raman spectroscopy as a technique for determining adulteration of olive oil was corroborated clearly, opening the potential to investigate adulteration of other liquid foods, without any need for sample preparation.

这项研究提出了一种方法，用于确定橄榄油（从油橄榄（Olea europea）获得，即从橄榄中获取）与菜籽油（从甘蓝型油菜中获得）或玉米油（也称为玉米油，从玉米中获得）的掺假（即玉米），使用拉曼光谱法和基于指数方程拟合的数学方法。通过将橄榄油与菜籽油或玉米油的体积分数（0-100％）混合来制备样品。使用强度比对特定的拉曼峰进行光谱区分。拉曼光谱仪能够检测液体分子环境中的变化，而无需样品处理。使用建议的方法可以确定添加到橄榄油中的菜籽或玉米油的体积分数。因此，显然证实了拉曼光谱法作为确定橄榄油掺假的技术的潜力，从而打开了研究其他液体食品掺假的潜力，而无需样品制备。