Decision Tree and K-Means Analysis of Raman Spectra for Edible Oils: A Physics-Informed AI Approach
Classification of edible oils in processed foods is important for food quality, fraud prevention, and regulatory compliance. This study develops a Mutually Exclusive, Collectively Exhaustive framework integrating spectral organization, interpretable classification, Physics-Informed Artificial Intelligence (PI-AI), and Frugal AI-based feature reduction. Five edible oils were analyzed in pure form and within a fried-potato-chip matrix using t-SNE, K-means clustering, Decision Trees, and Non-Negative Least Squares (NNLS)-based spectral decomposition. Unsupervised analyses showed stronger class organization and separability in pure oils, while food-matrix effects caused substantial spectral overlap. Decision Trees achieved 100% classification accuracy for pure oils using only four Raman variables from 1866 spectral features. These variables represented only 0.21% of the available spectral information while retaining perfect test-set performance. Two variables associated with lipid unsaturation (about 1650 cm-1) and hydrocarbon-chain organization (about 1127 cm-1) remained important after NNLS matrix correction. Their combined contribution increased from 50% in pure oils to about 62% and 89% in paper-subtracted and paper-plus-potato-subtracted datasets, respectively. NNLS-based PI-AI improved food-matrix classification by separating oil signatures from paper and potato contributions. Optimized post-pruned models achieved nearly 80% test accuracy using only five and four Raman variables, respectively. The four-feature representation reduced the data footprint by 99.44% without loss of accuracy. These findings demonstrate that Raman-based oil identification can use compact, physically meaningful, and interpretable spectral representations, supporting Frugal AI, Edge AI, portable sensing, and embedded food-quality monitoring.