Fig. 2. A typical low-field NMR spectrum of vegetable oil, which is composed largely of triglycerides. Indicated on the figure are some of
the key resonances that provide information on the detailed composition of the sample, in particular with regards to the amount and
type of unsaturated fatty acid chains.
FIG. 3. Chemometric analysis of key regions of the low-field NMR spectrum (left panel) leads to a simple two-dimensional model in principal component space (right panel), capable of distinguishing beef from pork or horse with complete accuracy across >100 test samples.