Supplementary Methods
NMR setup and parameters. The 1H magnetic resonance
measurements of edible oils were carried out at the resonance frequency
of 21.67 MHz using a portable permanent magnet (Metrolab Instruments,
Switzerland), Bo=0.5T using a benchtop-type console (Kea
Magritek, New Zealand). A temperature controller was set to maintain the
measurement chamber at 30°C. The T1 relaxation and
T2 relaxation pulse sequences were set at standard
inversion recovery, followed by Carr-Purcell-Meiboom-Gill (CPMG) train
pulses, respectively. The experimental parameters used were echo
time=200 µs, number of echoes=2000 and signal averaging=4. A recycle
delay of 4s was set between each experiment to provide sufficiently long
time to allow all the molecular spins to return to thermal equilibrium.
Statistical methods. Two tailed Student´s T-test was used to calculate
the P -value.
Data availability statement. The machine learning algorithms and raw NMR
datasets are available upon reasonably request at
weng.kung@inl.int.
Acknowledgement. This research was supported by the International
Iberian Nanotechnology Laboratory (INL) Start Up and INL Seed Grant.
W.K. Peng would like to personally thank internship student Daniele
Paesani and Dr Murali Kumarasamy, who carried out the NMR measurements
in blinded manner and for assisting other laboratory works.
Author Contribution. W.K.P conceived the original idea, wrote
the paper, designed the protocols, and built the entire hardware setup.
Competing interests. The authors declare no competing interests.
Additional information. Supplementary information is available for this
paper.