High resolution nuclear magnetic resonance: From chemical structure to food authenticity
Keywords:Food analysis, NMR, Olive oil, Statistical analysis
Nuclear magnetic resonance (NMR) is a powerful technique able to give us a relevant contribution in food analysis. In this review, some practical aspects of this technique (sample preparation, acquisition time, relaxation delay, etc) as well as some methods of spectral assignment of the spectra (2D and 1D selective technique) are reported. Some examples of NMR quantitative analyses are reported. In particular, the results relative to the NMR study of olive oils are discussed, among these: the comparison between conventional analyses and the NMR analysis in the olive oil characterization; the NMR determination of minor components such as squalene, cyclo-arthenol and chlorophyll in olive oil; the panel test and its relationship with NMR data; the geographical characterization of olive oils.
How to Cite
Copyright (c) 2002 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.
All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.