“…In this study, similar to the fingerprint method for identifying chemical substances, FT-IR is considerably powerful, rapid, simple and relatively cost effective. Recent studies have shown that FT-IR is capable of identifying the adulterated compounds in palm oil and reheated palm oil (Che Man et al, 2014;Lim et al, 2018;Faridah et al, 2015), determining purity of olive oil and crude oil (Rohman and Che Man, 2010;Abdulkadir et al, 2016) and authentify avocado oil (Rohman et al, 2015). Moreover, Ang et al (2019) and Wong et al (2019) have reported the rapid quantification of processing contaminants [such as 3-mono-chloropropane-1,2diol (MCPD) esters] in palm-based cooking oil using FT-IR spectroscopy.…”