Review about olive oil characterization using High-Field Nuclear Magnetic Resonance?

In the last few years Nuclear Magnetic Resonance (NMR) spectroscopy has found many applications in food analysis. Here, we present a review of our 1H and 13C NMR studies relative to the characterization of olive oils: NMR together with multivariate statistical methods allows to detect the genuinity, the quality, the freshness, the geographical origin and the cultivar of olive oils.