Nuclear Magnetic Resonance Spectroscopy: Theory and Applications
509
9.4 Application of NMR Spectroscopy to Test Authenticity
of Edible Liquids
NMR spectroscopy has also been widely utilized to check the purity of food and
drinks. One of the recent examples is of honey testing. Traditionally honey quality
has been tested using ratios of
13 C and
12 C isotopes present in honey. However, this
method is not full proof as the material being used in honey adulteration also comes
from natural resources and has same ratio. NMR spectroscopy has been used to
profile and analyze it previously [105, 106]. NMR spectroscopy can not only test the
purity of honey but also it can categorized different types of honey and adulteration
within the samples [107–109].
1 H NMR profiling combined with statistical analysis
helps to detect the authenticity of honey samples without much sample preparation in
short time of 15–20 min compared to extensive sample preparation and time taking
approach needed by other methods [110]. Recently it has been declared as essential
method to check honey quality by authorizes such as U.S. Food and Drug Administration, popularly known as FDA and many other agencies also [111]. Other than
honey NMR spectroscopy has been characterization and for testing the authenticity
of olive oil, [112] wines, [113], milk [114] and many other food products.
Acknowledgements MR and SKS are grateful to the Department of Science and Technology,
New Delhi, India (Project No. 000628/001) for providing financial assistance. CS acknowledges
the financial support from Banaras Hindu University.
References
1. W. Kemp, Organic Spectroscopy, 3rd edn. (Palgrave, London, 1991), pp. 104–108
2. (a) H. Günther,NMR Spectroscopy: Basic Principles, Concepts and Applications in Chemistry,
3rd edn. (Wiley, New York, 2013). (b) https://mriquestions.com/who-discovered-nmr.html
3. R.J. Abraham, J. Fisher, P. Loftus, Introduction to NMR Spectroscopy (Wiley, New York,
2010). ncbi.nlm.nih.gov/pmc/articles/PMC3547585
4. P.S. Kalsi, Spectroscopy of Organic Compounds (New Delhi, New Age International, 2007),
pp. 186–189
5. H. Kaur, Spectroscopy (Pragati Prakashan, Meerut, 2009).
6. J. Keeler, Understanding NMR Spectroscopy (Wiley Interscience, New Jersey, 2010).
7. D.L. Pavia, G.M. Lampman, G.S. Kriz, Introduction to Spectroscopy (Harcourt College
publishers, United States, 2001), pp. 106–120
8. M.H. Levitt, Annu. Rev. Phy. Chem. (2012)
9. R.S. Macomber, A Complete Introduction to Modern NMR Spectroscopy (Wiley, New York,
1998).
10. J.B. Stothers, 13C NMR spectroscopy: a brief review. Appl. Spectrosc. 26(1), 1–16 (1972)
11. R.K. Harris, Nuclear Magnetic Resonance Spectroscopy (Longman Publishing Group,
London, 1986), pp. 16–43
12. F.A. Bovey, P.A. Mirau, H.S. Gutowsky, Nuclear Magnetic Resonance Spectroscopy, 2nd edn.
(Academic press, United States, 1988).
13. K.C. Wong, Review of NMR spectroscopy: basic principles, concepts and applications in
chemistry, 3rd edn. J. Chem. Educ. 91(8), 1103–1104 (2014)
509
9.4 Application of NMR Spectroscopy to Test Authenticity
of Edible Liquids
NMR spectroscopy has also been widely utilized to check the purity of food and
drinks. One of the recent examples is of honey testing. Traditionally honey quality
has been tested using ratios of
13 C and
12 C isotopes present in honey. However, this
method is not full proof as the material being used in honey adulteration also comes
from natural resources and has same ratio. NMR spectroscopy has been used to
profile and analyze it previously [105, 106]. NMR spectroscopy can not only test the
purity of honey but also it can categorized different types of honey and adulteration
within the samples [107–109].
1 H NMR profiling combined with statistical analysis
helps to detect the authenticity of honey samples without much sample preparation in
short time of 15–20 min compared to extensive sample preparation and time taking
approach needed by other methods [110]. Recently it has been declared as essential
method to check honey quality by authorizes such as U.S. Food and Drug Administration, popularly known as FDA and many other agencies also [111]. Other than
honey NMR spectroscopy has been characterization and for testing the authenticity
of olive oil, [112] wines, [113], milk [114] and many other food products.
Acknowledgements MR and SKS are grateful to the Department of Science and Technology,
New Delhi, India (Project No. 000628/001) for providing financial assistance. CS acknowledges
the financial support from Banaras Hindu University.
References
1. W. Kemp, Organic Spectroscopy, 3rd edn. (Palgrave, London, 1991), pp. 104–108
2. (a) H. Günther,NMR Spectroscopy: Basic Principles, Concepts and Applications in Chemistry,
3rd edn. (Wiley, New York, 2013). (b) https://mriquestions.com/who-discovered-nmr.html
3. R.J. Abraham, J. Fisher, P. Loftus, Introduction to NMR Spectroscopy (Wiley, New York,
2010). ncbi.nlm.nih.gov/pmc/articles/PMC3547585
4. P.S. Kalsi, Spectroscopy of Organic Compounds (New Delhi, New Age International, 2007),
pp. 186–189
5. H. Kaur, Spectroscopy (Pragati Prakashan, Meerut, 2009).
6. J. Keeler, Understanding NMR Spectroscopy (Wiley Interscience, New Jersey, 2010).
7. D.L. Pavia, G.M. Lampman, G.S. Kriz, Introduction to Spectroscopy (Harcourt College
publishers, United States, 2001), pp. 106–120
8. M.H. Levitt, Annu. Rev. Phy. Chem. (2012)
9. R.S. Macomber, A Complete Introduction to Modern NMR Spectroscopy (Wiley, New York,
1998).
10. J.B. Stothers, 13C NMR spectroscopy: a brief review. Appl. Spectrosc. 26(1), 1–16 (1972)
11. R.K. Harris, Nuclear Magnetic Resonance Spectroscopy (Longman Publishing Group,
London, 1986), pp. 16–43
12. F.A. Bovey, P.A. Mirau, H.S. Gutowsky, Nuclear Magnetic Resonance Spectroscopy, 2nd edn.
(Academic press, United States, 1988).
13. K.C. Wong, Review of NMR spectroscopy: basic principles, concepts and applications in
chemistry, 3rd edn. J. Chem. Educ. 91(8), 1103–1104 (2014)