Food Science NMR

General revision works on applications: ( 96JAFC1483 , 00ENC593 )
  • Olive oils: 97ACA357 , 97MRCS8 , 97MRCS133 , 99PROG341 , 00MRC436 , 01JFAC2687 . Use of quantitative 31P NMR ( 00JFAC802 ) and quantitative 13C DEPT ( 01MRC689 ).
  • Wines: 01JAFC50 , 01JAFC1432 , 02ACA1
  • Orange juice: 01JAFC580 , 96JAFC175
  • Coffee: 99JSFA869
  • Essential oils: 01ACA125
  • Lignins: 01JAFC3573
  • Beer: 02JAFC2475
  • SNIF-NMR (site-specific natural isotopic fractionation by deuterium nuclear magnetic resonance) makes use of the deviations from a statistical distribution of deuterium in the different sites of the molecule to investigate the biological source and/or geographical provennace of natural compounds. The prodecure is generally based on the automated analysis of the 2H NMR spectrum after fermentation and distillation processes, and provides a powerful tool for food authentication and characterization. Applications:
  • Analysis of Maple Syrup and detection of added sugars ( 96JAFC3206 )
  • Analysis of mustard oils ( 97JAFC1844 )
  • Analysis of Vanillin and p-Hydroxybenzaldehyde in natural flavors and extracts ( 97JAFC859 )
  • Analysis of benzaldehyde in bitter almond oil and cinnamon oil ( 97JAFC4042 )
  • Authentication of lemon juices and concentrates ( 98JAFC2200 )
  • Analysis of wines ( 99JAFC2645 , 01ACA195 , 01JAFC1432 and 02ACA1 )
  • Squalene from different shark liver and olive oils ( 01MRC29 )