Food, Feed, and Beverage — Fourier80

The Need for Rapid Fatty Acid Profiling Fatty acids are central to food quality, nutrition, and consumer health. The balance of saturated (SFA), monounsaturated (MUFA), and polyunsaturated fatty acids (PUFA) in foods defines not only the nutritional value of edible oils but also their oxidative stability, flavor, and compliance with regulatory labeling requirements. Traditional approaches, such as gas chromatography with flame ionization detection (GC-FID), have long been the gold standard. However, GC-FID is time-intensive, requires derivatization, and demands costly laboratory infrastructure. These constraints limit its feasibility for routine quality assurance at production sites and highlight the need for alternative fatty acid...