Large-scale screening of food products for quality and authenticity

Abstract

Nuclear magnetic resonance (NMR) spectroscopy, known as a leading technology for investigating structure and dynamics of molecules, has recently been introduced into food science for screening of large sets of samples. Due to the high prices of instruments NMR has for a long time not been considered in food science. However, technological advances including ease of operation, repeatability and comparability, dynamic bandwidth and fact that NMR is a primary quantitative method allowing time- and cost-efficient multiparameter quantification have paved to road to routine application in food industry.