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|Title:||Application of NMR for authentication of honey, beer and spices|
Tobias Stephan Brunner
Stephan Gerhard Walch
Dirk Walter Lachenmeier
Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe
|Keywords:||Agricultural and Biological Sciences;Immunology and Microbiology|
|Citation:||Current Opinion in Food Science. Vol.19, (2018), 57-62|
|Abstract:||© 2018 Elsevier Ltd Nuclear magnetic resonance (NMR) spectroscopy has achieved increased application in the field of food authenticity control. Its instrumental variability is very low so that it is possible to compile large databases of authentic spectra. Adulterations in food fraud cases can be detected and quantification of compounds for regulatory limits control can be achieved. This article reviews the application of NMR for honey, beer and spices. For honey, it is possible to verify the botanical origin and exclude adulteration with sugars. In beer analysis, it is possible to distinguish between major beer types and to detect the geographical origin of beer. In spice analysis, NMR allows to detect crude adulterations (e.g. of saffron) or quantify marker ingredients such as essential oils.|
|Appears in Collections:||Scopus 2018|
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