*Result*: Raman spectroscopy and multivariate analysis for the waste and edible vegetable oil classification.
*Further Information*
*Twelve samples of waste cooking oil (WCO) were prepared by four different deep-frying procedures. The edible and the waste oil samples were characterised by Raman spectroscopy, revealing few and almost negligible differences between them. Therefore, the possibility of classifying the different groups of samples by extracting valuable data from the Raman spectra through statistical multivariate analysis was explored. Even if the number of samples was not enough to draw definitive conclusions, unsupervised principal component analysis (PCA) and supervised partial least square discriminant analysis (PLS-DA) conducted on the raw Raman signals, allowed to distinguish within edible and waste vegetable oil, and to select the most relevant combination of variables associated with each family. Using sparse partial least square discriminant analysis (S-PLS-DA), we determined a chemical fingerprint characteristic of each sample by creating a Variable In Projection (VIP) plot. The methodology herein presented could find relevant application in the detection of waste adulteration in vegetable oils sold for industrial purposes other than food.*