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

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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.

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Acknowledgements

We are grateful to Professor D. Hadži for critical comments. This work was supported by the Ministry of Education, Science and Sport and Ministry of Agriculture and Forestry of the Republic of Slovenia.

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Author notes

  1. I. J. Košir

    Present address: Institute of Hop Research and Brewing of Slovenia, Žalskega tabora 2, 3310, Žalec, Slovenia

Authors and Affiliations

  1. "J. Stefan" Institute, Department of Environmental Sciences, Jamova 39, 1000, Ljubljana, Slovenia

    N. Ogrinc

  2. National Institute of Chemistry, Hajdrihova 19, 1000, Ljubljana, Slovenia

    I. J. Košir & J. Kidrič

  3. Institut de Minéralogie et Géochimie, Université de Lausanne, BFSH-2, 1015, Lausanne, Switzerland

    J. E. Spangenberg

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  1. N. Ogrinc
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  4. J. Kidrič
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Correspondence to J. Kidrič.

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Ogrinc, N., Košir, I.J., Spangenberg, J.E. et al. The application of NMR and MS methods for detection of adulteration of wine, fruit juices, and olive oil. A review. Anal Bioanal Chem 376, 424–430 (2003). https://doi.org/10.1007/s00216-003-1804-6

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