Many methods have been used widely in quality detection of vegetable oils

including sensory evaluation

physical and chemical analysis

mass spectrometry

chromatography

chromatography mass spectrometry

etc.However

performing these traditional methods usually requires time consuming sample preparation and other complex processes.To meet the demands for developing industries and growing markets

a detection technique with simpler process and lower cost is needed in food quality detection.With the reduction of manufacturing cost and the improvement of performance

spectroscopy has been developing rapidly in the last decade for its rapidness

accuracy and non destructive application.The spectral detection of vegetable oil quality has become a hot research topic

and a vast application of spectral techniques could be expected in food detection.The recent research progresses of vegetable oil quality detection is updated in this review based on spectral techniques.Indicators for evaluating the quality of vegetable oils are introduced in the beginning.Applications of different spectral techniques in vegetable oil quality detection

such as infrared spectroscopy

Raman spectroscopy

fluorescence spectroscopy

ultraviolet spectroscopy

etc were highlighted afterwards.Furthermore

the current bottlenecks as well as the application prospects of spectral techniques in vegetable oil quality detection are predicted.