1H and13C NMR of virgin olive oil. An overview

Abstract

The authentication and quality assessment of virgin olive oil were performed using high-resolution 1H and 13C NMR spectroscopy. An overview of the various determinations currently assessed is presented with emphasis on the detection of adulteration with foreign (seed) oils and esterified or refined olive and olive-pomace oils. Recent results on the NMR analysis of natural compounds (diacylglycerols, free fatty acids, aldehydes, polyphenols, etc.) related to the quality-freshness of virgin olive oil are also reported. The possible contribution of high-resolution NMR to the authentication of geographical origin of virgin olive oil is discussed. © 1997 John Wiley & Sons, Ltd.