Serum albumins as differential receptors for the discrimination of fatty acids and oils.

Using fluorescent indicators and several serum albumins, a sensing system for fatty acids was developed. Fatty acids were able to be differentiated based on their carbon chain length and degree of unsaturation. A sensing ensemble was then applied to study complex mixtures of triglycerides, namely, edible oils. The oils, with different fatty acid compositions, were successfully differentiated using principal component analysis.