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.