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<p>Authentication of cold-pressed walnut oils is important for enhancing product value and preserving walnut biodiversity. One of the most important issues related to the quality of walnut oil is adulteration through the addition of lower-priced oils. In this context, the present study aimed to evaluate the effectiveness of combining differential scanning calorimetry (DSC), gas chromatography–mass spectrometry (GC-MS) to detect walnut oil adulteration with sunflower, rapeseed and soybean oil in different proportions (from 5% to 50%). Unlike previous studies focused on single analytical techniques or individual adulterants, this work integrates thermal and compositional profiling to improve adulteration detection. Each oil exhibited distinct thermal and fatty acid characteristics. Walnut oil showed a crystallization onset temperature (T<sub>onset</sub>) of − 41.53&#xa0;°C and an enthalpy of 21.61&#xa0;J/g, reflecting its characteristic fatty acid composition, predominantly rich in polyunsaturated fatty acids. As the proportion of adulterant oil increased, thermal parameters changed progressively. Samples with 40% and 50% sunflower oil exhibited low crystallization enthalpy values (5.43 and 6.06&#xa0;J/g, respectively), reflecting the dominant thermal characteristics of sunflower oil at higher substitution levels. Chemometric analysis demonstrated strong discrimination between authentic and adulterated oils, with support vector machine models achieving complete classification under the conditions of this study. The findings demonstrate that DSC coupled with GC-MS provides a rapid and reliable strategy for walnut oil authentication and contributes to the development of advanced analytical tools for food authenticity assessment.</p>

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Combination of DSC and GC-MS approaches for the identification of adulteration in cold-pressed walnut oil

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年6月15日

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  • Georgiana Fediuc,
  • Mariana Spinei,
  • Mircea Oroian

摘要

Authentication of cold-pressed walnut oils is important for enhancing product value and preserving walnut biodiversity. One of the most important issues related to the quality of walnut oil is adulteration through the addition of lower-priced oils. In this context, the present study aimed to evaluate the effectiveness of combining differential scanning calorimetry (DSC), gas chromatography–mass spectrometry (GC-MS) to detect walnut oil adulteration with sunflower, rapeseed and soybean oil in different proportions (from 5% to 50%). Unlike previous studies focused on single analytical techniques or individual adulterants, this work integrates thermal and compositional profiling to improve adulteration detection. Each oil exhibited distinct thermal and fatty acid characteristics. Walnut oil showed a crystallization onset temperature (Tonset) of − 41.53 °C and an enthalpy of 21.61 J/g, reflecting its characteristic fatty acid composition, predominantly rich in polyunsaturated fatty acids. As the proportion of adulterant oil increased, thermal parameters changed progressively. Samples with 40% and 50% sunflower oil exhibited low crystallization enthalpy values (5.43 and 6.06 J/g, respectively), reflecting the dominant thermal characteristics of sunflower oil at higher substitution levels. Chemometric analysis demonstrated strong discrimination between authentic and adulterated oils, with support vector machine models achieving complete classification under the conditions of this study. The findings demonstrate that DSC coupled with GC-MS provides a rapid and reliable strategy for walnut oil authentication and contributes to the development of advanced analytical tools for food authenticity assessment.