Differential scanning calorimetry for authentication of edible fats and oils–What can we learn from the past to face the current challenges?

Fats and oils authentication has become an important issue recently, due to the growing interest in consumption of cold-pressed oils. Therefore, it is becoming more and more difficult to maintain official control over the growing assortment of new cold-pressed oils. Authenticity of plant oils is also an important issue for religious or cultural reasons. This review article focuses on the application of differential scanning calorimetry (DSC) in the field of assessing authenticity of various fats and oils (e.g. olive oil, palm oil, confectionery fats, butter). Extra virgin olive oil (EVOO) is the most comprehensively tested oil by means of the DSC technique in terms of the authenticity of origin as well as the adulteration with foreign oils. In most of the studies on DSC applicability for authentication, crystallization and melting curves were analyzed by the conventional DSC, although other modified DSC methods were also applied, such as isothermal freezing, modulated temperature DSC (MT-DSC) and fast DSC. However, the most promising are the melting profiles, which, due to the complexity of transitions, need advanced chemometric tools as well as tools for peaks deconvolution. The future prospect of using DSC in the authenticity assessment lies also in the use of DSC techniques along with other complementary chromatographic or spectroscopic techniques.