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Vegetable oils provide high nutritional value in the human diet. Specifically, extra virgin olive oil (EVOO) possesses a higher price than that of other vegetable oils. Adulteration of pure EVOO with other types of vegetable oils has attracted increasing attentions. In this work, a stimulated Brillouin scattering (SBS) combined with visible absorption spectroscopy method is proposed for authentication of vegetable oils and detection of olive oil adulteration. The results provided here have demonstrated that the different vegetable oils and adulteration oils exhibit significant differences in normalized absorbance values of two relevant wavelengths (455 and 670 nm) and frequency shifts of SBS. The normalized absorbance values of all spectra at the two relevant wavelengths of 670 nm and 455 nm linearly decrease with the increase of the adulteration concentration. The Brillouin frequency shifts exponentially increase with the increase of the adulteration concentration. Due to non-destructive and requiring no sample pretreatment procedure, this method can be effectively employed for authentication and detection of oils adulteration.

The potential of stimulated Brillouin scattering (SBS) as a method for discriminating edible vegetable oils was investigated. SBS spectra of four different types of Chinese vegetable oil were measured by employing a special spectrometer system based on Fabry–Perot etalon and double cylindrical lenses. The results show that the frequency shift decreases with an increase in temperature. The changes in the Brillouin frequency shift of the four types of oil sample can be expressed by using four corresponding exponential decay functions. Experimental results prove the SBS method to be useful for discriminating edible vegetable oils or authenticating vegetable oil adulteration.