Fig. 3: Triglyceride structure and FT-IR spectrum of various edible oils (perilla oil, perilla flavored oil, corn oil, and soybean oil) and perilla oil mixtures (80, 60, 40, 20%). | npj Science of Food

Fig. 3: Triglyceride structure and FT-IR spectrum of various edible oils (perilla oil, perilla flavored oil, corn oil, and soybean oil) and perilla oil mixtures (80, 60, 40, 20%).

From: Qualitative analysis of edible oil mixture for omega-3 content using terahertz time-domain spectroscopy

Fig. 3

a Triglyceride structure composed of palmitic acid, linoleic acid, and α-linolenic acid and symbol display of fatty acid functional group for frequency band of Fourier transform infrared spectra. FT-IR spectra of b perilla oil, perilla flavored oil, perilla oil mixtures (80, 60, 40, 20%), corn oil, and soybean oil.

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