The application of NMR and MS methods for detection of adulteration of wine, fruit juices, and olive oil. A review
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Serval ID
serval:BIB_7AD3B701C484
Type
Article: article from journal or magazin.
Collection
Publications
Institution
Title
The application of NMR and MS methods for detection of adulteration of wine, fruit juices, and olive oil. A review
Journal
Analytical and Bioanalytical Chemistry
ISSN-L
1618-2642
Publication state
Published
Issued date
2003
Peer-reviewed
Oui
Volume
376
Pages
424-430
Language
english
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.
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.
Create date
26/09/2012 15:11
Last modification date
29/10/2020 7:23
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