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High-pressure Raman studies up to 0.84 GPa are performed on oleic acid.Spectral analysis indicates that oleic acid undergoes a pressure-induced phase transition in the 0.29-0.36 GPa range.Only one high-pressure phase below 0.84 GPa is present,in which the polymethylene chains take the ordered all-trans conformation,with the methyl end of the chains exhibiting the ordered tt chain-end conformation and the olefin group taking the skewcis-skew conformation.The conformational characters of the oleic acid molecule show that the high-pressure phase is the same as the low-temperature crystalline γ phase.The pressure-induced phase transition is typical of first-order transitions and the transition path during compression is different from that during cooling.Oleic acid (C1sH34O2) is one of the unsaturated fatty acids that appear naturally in a liquid state.It is one of the most common components of human diets,preventing coronary disease and breast cancer and benefiting people with diabetes.[1] A molecule of oleic acid possesses a carbon double bond,C =C,which leads to the occurrence of a phase transition when pressure is applied.[2] Therefore,the significance of high-pressure processing has recently increased as an alteative method of food preservation.So far some physical properties of oleic acid under pressures below 1 GPa have been investigated using a piston-cylinder device as a high-pressure apparatus.[2-10] However,no high-pressure Raman or any other in-situ experimental research on pressure-induced phase transition in oleic acid has been reported.In addition,the freezing point of oleic acid is 13.3℃,below which oleic acid crystallizes in three forms,namely,α,β and γ[11-17]