Applications of high-resolution NMR in liquid-state and in semi-solid matrices in the analysis of food components and entire food samples are described using examples of different food matrices and different problems related to food safety, traceability, geographical and botanical origin, farming methods, food processing, maturation and ageing, etc.
Applications of low-field NMR relaxometry and NMR-imaging in the analysis of food samples are described using examples of different food matrices and different problems related to food processing, maturation and ageing, authenticity, shelf-life, perishability etc.
Nuclear Magnetic Resonance (NMR) methodologies offer a comprehensive characterization of foodstuffs owing to the possibility to study a sample from different points of view including structural, compositional, functional, morphological etc. aspects. High resolution NMR spectroscopy applied to semi-solid food samples or to extracts in solution is used to determine the foodstuff composition. Here, some features of high resolution NMR methodologies related to food analysis such as quantitative analysis, chemometrics, and use of databases are included.
La grande potenzialità della risonanza magnetica nucleare nell’analisi degli olii di
oliva è ben nota [1] e dipende: a) dall’assenza di veri trattamenti chimici, b) dalla
costanza della risposta strumentale (buona riproducibilità), c) dalla rapida acquisizione
di molti dati, d) la quantificazione viene basata su una risposta chimico-fisica
dipendente solo dal momento magnetico nucleare che teoricamente rende le misure
quantitative valide in senso assoluto.[2] Per il rilevamento di composti minori, i noti
The powerful features of the NMR analyses on olive oils in well established since decades ago and is to: lack of chemical tratments, costant instrumental outcome ( good reproducibility), quick acqusition of a great amount of data.
Almonds are the tasty seeds of Prunus dulcis plants globally
appreciated for the pleasant palatability and remarkable nutritional
value, therefore it is very spread as snack and as basic
ingredient of the confectionery products. The HR-MAS-NMR is a
simple spectroscopy able to directly and quickly explore the
chemical composition of powdered seed samples dispersed in
D2O. 1H spectra witness the remarkable presence of triglyceride
fatty esters together with sucrose; other minor water soluble
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