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Springer, Analytical and Bioanalytical Chemistry, 4(376), p. 424-430, 2003

DOI: 10.1007/s00216-003-1804-6

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The application of NMR and MS methods for detection of adulteration of wine, fruit juices, and olive oil. A review

Journal article published in 2003 by N. Ogrinc, I. J. Kosir, J. E. Spangenberg ORCID, J. Kidric
This paper is made freely available by the publisher.
This paper is made freely available by the publisher.

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Abstract

This review covers two important techniques, high resolution nuclear magnetic resonance (NMR) spectroscopy and mass spectrometry (MS), used to characterize food products and detect possible adulteration of wine, fruit juices, and olive oil, all important products of the Mediterranean Basin. Emphasis is placed on the complementary use of SNIF-NMR (site-specific natural isotopic fractionation nuclear magnetic resonance) and IRMS (isotope-ratio mass spectrometry) in association with chemometric methods for detecting the adulteration.