Article ID Journal Published Year Pages File Type
10542156 Food Chemistry 2012 7 Pages PDF
Abstract
► Italian and Greek olive oils were analysed by NMR to discriminate their origin. ► NMR one pulse experiment was used to get major constituent signals of olive oils. ► Multiple saturation experiment was used to get minor compound signals. ► The combination of two NMR experiments allowed an enhancement of the dynamic range. ► An average correct prediction of 78.2% was obtained for the different origins.
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Authors
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