Identification of Imitation Cheese and Imitation Ice Cream Based on Vegetable Fat Using NMR Spectroscopy and Chemometrics

Figure 3

Scatter plot of the PCA scores for ¹H NMR ((a), 3.0–0.25 ppm) and ¹³C NMR ((b), 200–0.25 ppm) for cheese samples (stars denote tzatziki samples).

(a)

(b)