Quality assessment of traditional food by NMR analysis

Abstract

Traditional foods are made by high quality raw material and consolidated artisanal processes which confer particular organoleptic characteristics well appreciated worldwide. These products have been object of interest for the European Union (EU), which established to protect these precious food heritages. For this reason, PDO (Protected Denomination of Origin), PGI (Protected Geographical Indication) as well as TSG (Traditional Specialties Guaranteed) labels have been adopted to control and to protect foods and beverages with characteristics of unicity. Due to their high quality, the commercial evaluation is also quoted and therefore these products are prone to be object of fraudulent practices. Among the advanced analytical techniques, NMR spectroscopy has already proven to be very powerful in the authentication of foods also dissecting counterfeits and fraudulent practices. In the present review, the results concerning the quality assessment of traditional foods covering the period of 2010–2022 are reported as case stories and discussed. • NMR spectroscopy and chemometrics to address foods quality issues. • Development of advanced techniques in the quality and functions of traditional food. • PDO, PGI products characterization by NMR techniques.