Magnetic resonance applications in food analysis

Abstract

Abstract NMR is an emerging technology in the field of food analysis. Its combination with multivariate statistics and the application of multinuclear and multidimensional experiments has already established NMR as an important analytical tool for fingerprinting, quantification and compound identification in foods, and further increases its potential for becoming one of the main analytical approaches in this scientific area. The present article provides a solid overview of modern NMR applications in food analysis. Studies from the three main categories of studies, namely high resolution liquid state NMR spectroscopy, solid state CP-MAS/HR-MAS and low resolution (low field and MRI) are presented, and although covering heavily work after 2015, earlier key publications within the last 7–8 years are also mentioned. Basic concepts of NMR related to specific food analysis methodologies are briefly discussed when required. Finally, we tried to provide a more detailed discussion on field areas that NMR may be considered as an underutilized technology, such as high resolution NMR for monitoring food quality. Our goal is to provide the reader with the current knowledge about the most important aspects of NMR applications in various and diverse areas of food analysis.