Fourier transform infrared (FTIR) spectroscopy has been widely
recognized as a simple and rapid analytical technique for fat and
oil analysis (Ismail, van de Voort, Emo, & Sedman, 1993; Mahesar
et al., 2010; van de Voort, 1992). FTIR spectra of fat and oils provide
information regarding functional groups; for example, the bands at
966 and 1710 cm1 are assigned to the out-of-plane CAH deformation
vibrational mode of trans fatty acids (Mahesar et al., 2010) and
the C@O stretching vibrational mode of FFAs (Ismail et al., 1993)