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Use of NMR spectroscopy in combination with pattern recognition techniques for elucidation of origin and and adulteration of foodstuffs

Abstract

Consumers and food authorities are, to an increasing extent, concerned about factors such as the origin of food, how it is produced, and if it is healthy and safe. There are methods for general quality control to map the safety and nutritional value; however there is a need for suitable analytical methods to verify information such as the production method (wild/farmed), geographical origin, species, and process history of foods. This thesis evaluates the applicability of using nuclear magnetic resonance (NMR) spectroscopy combined with pattern recognition techniques for authentication of foodstuffs. Fish and marine oils were chosen as materials. 13C NMR was applied to authenticate marine oils and muscle lipids of both fatty and lean fish, according to production method (wild/farmed), geographical origin, species, and process history. 1H NMR was applied on low molecular weight compounds extracted from cod muscle to authenticate fish according to species and processing conditions.  

Category

Academic monograph

Language

English

Affiliation

  • SINTEF Ocean / Fisheries and New Biomarine Industry

Year

2009

Publisher

Special Report

ISBN

9788247116111

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