Authentication in the future

Undoubtedly the techniques available to the oil chemist for checking the authenticity of oils will increase in number and sensitivity. It is likely that variations in trace components, including some such as polyphenolics, hydrocarbons and 

If that does occur, then the present system of classification of oils may be impossible to police, and a modified system may become necessary. Perhaps the sale and perceived value of oils will necessarily become dependent on the performance, not the source of the oil. With bulk oils such as palm, peanut, sunflower, safflower, sesame, soya, rapeseed, com, fish, and animal fats and oils, the fatty acid composition will obviously be important for health reasons. If the oil is to be used for frying then the frying properties will be important. In the case of palm products the physical properties and minor components such as carotenoids will be defined. Similarly animal fats will be judged mainly on physical behaviour and effect on the product in which they are used. In all cases the oxidative and stability of the oil will have to be defined. Sesame is a very stable oil, and thus its stability, together with its low level of linolenic acid, would be its major attribute, except for toasted sesame, which would probably be classed as a specialist oil. Already most baking fats sold to the public are blends developed to give the best performance, with no mention on the pack as to the source. If a bulk oil of this type had the desired chemical composition, stability and cooking behaviour, then perhaps the source would not be a matter of concern. 

Aitzetmuller, K. and Ihrig, M. (1988) Fatty acid composition of almond oil, a critical discussion. Fat Sci. Technol., 90, 464—170. 

Anon (1856) The Tricks of the Trade in Adulteration of Food and Physic With Directions for their Detection and Counteraction, David Bogue, London, p. 74. 

AOCS (American Oil Chemists Society) (1990) Official Methods and Recommended Practices of the American Oil Chemists Society, 4th edn. American Oil Chemists Society. 

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