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

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...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Analytical and bioanalytical chemistry 2003-06, Vol.376 (4), p.424-430
Hauptverfasser:	Ogrinc, N, Kosir, I J, Spangenberg, J E, Kidric, J
Format:	Artikel
Sprache:	eng
Schlagworte:	Beverages - analysis Food Additives - analysis Food Analysis - methods Fruit Magnetic Resonance Spectroscopy Mass Spectrometry Olive Oil Plant Oils - analysis Wine - analysis
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

container_end_page	430
container_issue	4
container_start_page	424
container_title	Analytical and bioanalytical chemistry
container_volume	376
creator	Ogrinc, N Kosir, I J Spangenberg, J E Kidric, J
description	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.
doi_str_mv	10.1007/s00216-003-1804-6
format	Article
fullrecord	<record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_73409739</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>73409739</sourcerecordid><originalsourceid>FETCH-LOGICAL-c363t-7e5bbd0fd47929741bc9b617a9bbbfc6434ec0fd155d6b18f51783a26bd4622d3</originalsourceid><addsrcrecordid>eNpFkMlOwzAURS0EgjJ8ABvkFasG_GLHSZZVxSQVkBjWlocX1Siti5204u8ptJTVu9I79y4OIefAroCx8joxloPMGOMZVExkco8MQEKV5bJg-7ss8iNynNIHY1BUIA_JEeQV1JUoBiS-TZHqxaL1Vnc-zGlo6NPjC9VzRx9f6Qy7aXCJNiFShx3aP0a7vu0w7jorP8chbWLvO_rRe4tp-LsRWr9EGnx7RUc04tLj6pQcNLpNeLa9J-T99uZtfJ9Nnu8exqNJZrnkXVZiYYxjjRNlndelAGNrI6HUtTGmsVJwgXb9hqJw0kDVFFBWXOfSOCHz3PETcrnZXcTw2WPq1Mwni22r5xj6pEouWF3yeg3CBrQxpBSxUYvoZzp-KWDqR7TaiFZr0epHtJLrzsV2vDczdP-NrVn-DZ3GeO8</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>73409739</pqid></control><display><type>article</type><title>The application of NMR and MS methods for detection of adulteration of wine, fruit juices, and olive oil. A review</title><source>MEDLINE</source><source>Springer Nature - Complete Springer Journals</source><creator>Ogrinc, N ; Kosir, I J ; Spangenberg, J E ; Kidric, J</creator><creatorcontrib>Ogrinc, N ; Kosir, I J ; Spangenberg, J E ; Kidric, J</creatorcontrib><description>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.</description><identifier>ISSN: 1618-2642</identifier><identifier>EISSN: 1618-2650</identifier><identifier>DOI: 10.1007/s00216-003-1804-6</identifier><identifier>PMID: 12819845</identifier><language>eng</language><publisher>Germany</publisher><subject>Beverages - analysis ; Food Additives - analysis ; Food Analysis - methods ; Fruit ; Magnetic Resonance Spectroscopy ; Mass Spectrometry ; Olive Oil ; Plant Oils - analysis ; Wine - analysis</subject><ispartof>Analytical and bioanalytical chemistry, 2003-06, Vol.376 (4), p.424-430</ispartof><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c363t-7e5bbd0fd47929741bc9b617a9bbbfc6434ec0fd155d6b18f51783a26bd4622d3</citedby><cites>FETCH-LOGICAL-c363t-7e5bbd0fd47929741bc9b617a9bbbfc6434ec0fd155d6b18f51783a26bd4622d3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/12819845$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Ogrinc, N</creatorcontrib><creatorcontrib>Kosir, I J</creatorcontrib><creatorcontrib>Spangenberg, J E</creatorcontrib><creatorcontrib>Kidric, J</creatorcontrib><title>The application of NMR and MS methods for detection of adulteration of wine, fruit juices, and olive oil. A review</title><title>Analytical and bioanalytical chemistry</title><addtitle>Anal Bioanal Chem</addtitle><description>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.</description><subject>Beverages - analysis</subject><subject>Food Additives - analysis</subject><subject>Food Analysis - methods</subject><subject>Fruit</subject><subject>Magnetic Resonance Spectroscopy</subject><subject>Mass Spectrometry</subject><subject>Olive Oil</subject><subject>Plant Oils - analysis</subject><subject>Wine - analysis</subject><issn>1618-2642</issn><issn>1618-2650</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpFkMlOwzAURS0EgjJ8ABvkFasG_GLHSZZVxSQVkBjWlocX1Siti5204u8ptJTVu9I79y4OIefAroCx8joxloPMGOMZVExkco8MQEKV5bJg-7ss8iNynNIHY1BUIA_JEeQV1JUoBiS-TZHqxaL1Vnc-zGlo6NPjC9VzRx9f6Qy7aXCJNiFShx3aP0a7vu0w7jorP8chbWLvO_rRe4tp-LsRWr9EGnx7RUc04tLj6pQcNLpNeLa9J-T99uZtfJ9Nnu8exqNJZrnkXVZiYYxjjRNlndelAGNrI6HUtTGmsVJwgXb9hqJw0kDVFFBWXOfSOCHz3PETcrnZXcTw2WPq1Mwni22r5xj6pEouWF3yeg3CBrQxpBSxUYvoZzp-KWDqR7TaiFZr0epHtJLrzsV2vDczdP-NrVn-DZ3GeO8</recordid><startdate>20030601</startdate><enddate>20030601</enddate><creator>Ogrinc, N</creator><creator>Kosir, I J</creator><creator>Spangenberg, J E</creator><creator>Kidric, J</creator><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20030601</creationdate><title>The application of NMR and MS methods for detection of adulteration of wine, fruit juices, and olive oil. A review</title><author>Ogrinc, N ; Kosir, I J ; Spangenberg, J E ; Kidric, J</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c363t-7e5bbd0fd47929741bc9b617a9bbbfc6434ec0fd155d6b18f51783a26bd4622d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>Beverages - analysis</topic><topic>Food Additives - analysis</topic><topic>Food Analysis - methods</topic><topic>Fruit</topic><topic>Magnetic Resonance Spectroscopy</topic><topic>Mass Spectrometry</topic><topic>Olive Oil</topic><topic>Plant Oils - analysis</topic><topic>Wine - analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ogrinc, N</creatorcontrib><creatorcontrib>Kosir, I J</creatorcontrib><creatorcontrib>Spangenberg, J E</creatorcontrib><creatorcontrib>Kidric, J</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Analytical and bioanalytical chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ogrinc, N</au><au>Kosir, I J</au><au>Spangenberg, J E</au><au>Kidric, J</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The application of NMR and MS methods for detection of adulteration of wine, fruit juices, and olive oil. A review</atitle><jtitle>Analytical and bioanalytical chemistry</jtitle><addtitle>Anal Bioanal Chem</addtitle><date>2003-06-01</date><risdate>2003</risdate><volume>376</volume><issue>4</issue><spage>424</spage><epage>430</epage><pages>424-430</pages><issn>1618-2642</issn><eissn>1618-2650</eissn><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.</abstract><cop>Germany</cop><pmid>12819845</pmid><doi>10.1007/s00216-003-1804-6</doi><tpages>7</tpages></addata></record>
fulltext	fulltext
identifier	ISSN: 1618-2642
ispartof	Analytical and bioanalytical chemistry, 2003-06, Vol.376 (4), p.424-430
issn	1618-2642 1618-2650
language	eng
recordid	cdi_proquest_miscellaneous_73409739
source	MEDLINE; Springer Nature - Complete Springer Journals
subjects	Beverages - analysis Food Additives - analysis Food Analysis - methods Fruit Magnetic Resonance Spectroscopy Mass Spectrometry Olive Oil Plant Oils - analysis Wine - analysis
title	The application of NMR and MS methods for detection of adulteration of wine, fruit juices, and olive oil. A review
url	https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-10T14%3A30%3A02IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=The%20application%20of%20NMR%20and%20MS%20methods%20for%20detection%20of%20adulteration%20of%20wine,%20fruit%20juices,%20and%20olive%20oil.%20A%20review&rft.jtitle=Analytical%20and%20bioanalytical%20chemistry&rft.au=Ogrinc,%20N&rft.date=2003-06-01&rft.volume=376&rft.issue=4&rft.spage=424&rft.epage=430&rft.pages=424-430&rft.issn=1618-2642&rft.eissn=1618-2650&rft_id=info:doi/10.1007/s00216-003-1804-6&rft_dat=%3Cproquest_cross%3E73409739%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=73409739&rft_id=info:pmid/12819845&rfr_iscdi=true