The edible oils adulteration determination is a crucial issue in the control and quality of edible oils due to change in the physicochemical and organoleptic properties that it produces; however, the techniques are of qualitative type; in this work, a methodology was developed based on the thermal analysis (TG/DTG) of oil and a statistic model of deconvolution of peaks of the different oils was developed. The result showed that the use of variables such as temperature and percentage of decomposition of olive-avocado oil in this analysis elaborated five equations for the determination of percentage of the mixture on a graph of the estimated response surface.