Temperature Dependence of Acoustic Parameters in Pure and Blended Edible Oils: Implications for Characterization and Authentication

•The temperature dependence on acoustic parameters in pure and blended edible oils was refined compared to our previous studies.•The ultrasound pulse velocity showed a linear behaviour when temperature increased.•The frequency percentiles and ultrasonic global loss behaviours deviated from linearity.•Ultrasonic global loss was the most sensitive assessment being a potential parameter to determine the fatty acid profile.•The findings provide an enhancing the authenticity assessment and quality control of edible oils in the food industry.