Discriminant research on edible oil components by oblique-incidence reflectivity difference

Edible oil plays an important role in people's diet. Due to economic and nutritional benefits, it is necessary to analyze the components in edible oils, which can ensure consumer rights. In this study, edible oil components were identified by oblique-incidence reflectivity difference (OIRD) which included linoleic acid, oleic acid, alpha linolenic acid. In order to better analyze OIRD detection results, eight deep learning algorithms were used to analyze OIRD detection data. Experimental results suggested that all model can identify oleic acid with high Precision, Recall and F1 score. Time Series Transformer (TST) model had the highest F1 score of linoleic acid, oleic acid and alpha linolenic acid, which demonstrated best model performance. OIRD method displayed the potential for identification of edible oil components.