Review about olive oil characterization using high-field nuclear magnetic resonance.
In the last years Nuclear Magnetic Resonance (NMR) spectroscopy has found many applications in food analysis. Here, we present a review of the most significant results we have obtained in the olive oil characterization using NMR techniques in combination with multivariate statistical methods.
Mannina
Luisa
L
Università del Molise, Facoltà di Scienze MM. FF.NN., Via Mazzini 8, 86170 Isernia, Italy. mannina@mlib.cnr.it
Calcagni
Cristina
C
Rossi
Enrico
E
Segre
Annalaura
A
D005504:Food Analysis; D009682:Magnetic Resonance Spectroscopy; D015233:Models, Statistical; D000069463:Olive Oil; D010938:Plant Oils / Q000032:analysis* / Q000737:chemistry*
D000069463:Olive Oil; D010938:Plant Oils