Olive oil as seen by NMR and chemometrics

Nuclear Magnetic Resonance (NMR) is a very important technique in food chemistry. To assess its role in this area, it is important to know which specific problem it has to solve, how conclusive is the evidence that derives from the NMR investigation and how it compares to other methods that can be brought to bear on the same problems. This paper outlines the contributions of high-resolution NMR to the characterization of olive oil.