Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review

Abstract

Nuclear magnetic resonance (NMR) spectroscopy is a robust method, which can rapidly analyze mixtures at the molecular level without requiring separation and/or purification steps, making it ideal for applications in food science. Despite its increasing popularity among food scientists, NMR is still an underutilized methodology in this area, mainly due to its high cost, relatively low sensitivity, and the lack of NMR expertise by many food scientists. The aim of this review is to help bridge the knowledge gap that may exist when attempting to apply NMR methodologies to the field of food science. We begin by covering the basic principles required to apply NMR to the study of foods and nutrients. A description of the discipline of chemometrics is provided, as the combination of NMR with multivariate statistical analysis is a powerful approach for addressing modern challenges in food science. Furthermore, a comprehensive overview of recent and key applications in the areas of compositional analysis, food authentication, quality control, and human nutrition is provided. In addition to standard NMR techniques, more sophisticated NMR applications are also presented, although limitations, gaps, and potentials are discussed. We hope this review will help scientists gain some of the knowledge required to apply the powerful methodology of NMR to the rich and diverse field of food science.

Food authentication in real life: How to link nontargeted approaches with routine analytics?

“…High-resolution NMR spectrometers with 800 MHz and more are now available on the market. Due to the high acquisition costs and the likewise very expensive building infrastructure, only the 400 MHz devices have so far become established in routine use [111,112]. In addition, there are also low-field devices with 40-90 MHz.…”

Application of 1H Nuclear Magnetic Resonance Spectroscopy as Spirit Drinks Screener for Quality and Authenticity Control

“…In the last two decades nuclear magnetic resonance spectroscopy (NMR) has been proven as a primary reference method for quantitative measurement [ 14 , 15 ] and has been successfully introduced as a screening technology for food analysis [ 16 ]. NMR-screeners for wine [ 17 ], fruit juice [ 18 ], olive oil and honey are commercially available.…”

NMR‐based differentiation of conventionally from organically produced chicken eggs in Germany

“…With 1 H nuclear magnetic resonance (NMR) spectroscopy, it is possible to get an insight on the molecular level of a food similar to a “fingerprint” within a single spectrum. For the past 20 years, the application in the food sector is on a constant rise . Especially in combination with multivariate data analysis (MVDA), NMR has been used for nontarget analysis in many fields, for instance, the characterisation of the geographic origin of juice, grape origin, and variety of wine, or the botanical origin of honey .…”

“…For the past 20 years, the application in the food sector is on a constant rise. [25][26][27][28][29][30][31][32] Especially in combination with multivariate data analysis (MVDA), NMR has been used for nontarget analysis in many fields, for instance, the characterisation of the geographic origin of juice, [33] grape origin, and variety of wine, [34] or the botanical origin of honey. [35,36] There are some NMR studies targeting chicken eggs, such as protein identification and characterisation, [37,38] 31 P NMR phospholipid analysis, [39] and 13 C characterisation of fatty acids in hen's egg.…”