Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10542156 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Italian and Greek olive oils were analysed by NMR to discriminate their origin. ⺠NMR one pulse experiment was used to get major constituent signals of olive oils. ⺠Multiple saturation experiment was used to get minor compound signals. ⺠The combination of two NMR experiments allowed an enhancement of the dynamic range. ⺠An average correct prediction of 78.2% was obtained for the different origins.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
F. Longobardi, A. Ventrella, C. Napoli, E. Humpfer, B. Schütz, H. Schäfer, M.G. Kontominas, A. Sacco,