“…The ultrasonic velocity of liquid oils has been correlated to the average molecular structure of the fatty acids present (e.g., chain length and degree of unsaturation), hence, ultrasonic velocimetry has been proposed as a means of assessing the origin or quality of edible oils (Gouw & Vlugter, 1964, 1966, 1967Javanaud & Rahalkha, 1988;McClements & Povey, 1988a;Rao, Reddy, & Prabhu, 1980;Singh & Singh, 1980). The ultrasonic absorption spectra of liquid oils depend on their high frequency shear and compression rheology (Gladwell, Javanaud, Peters, & Rahalkar, 1986;Grigor'ev, Manucharov, Mikhailov, & Khakimov, 1976).…”