Review Article
Towards a Universal Approach Based on Omics Technologies for the Quality Control of Food
Table 2
Examples of NMR and MS application in the field of food science.
| Scope | Food category | Aim of the analysis | Analytical tool | References |
|
Food traceability, authenticity, and safety | Saffron (Crocus sativus L.) | Quality and geographical origin | NMR | [118] | Orange | Geographical origin | UPLC-qTOF-MS | [117] | Raw milk | Safety: drug residues and other contaminants | UPLC–ESI–MS/MS | [128] | Apple, hazelnuts, maize, green pepper | Safety: fungal and bacterial metabolites | LC–MS/MS | [129] | Buffalo’s mozzarella | Quality and traceability | NMR | [130] | Olive oil | Geographical origin | NMR | [119] | Wheat and bread | Geographical and varietal origin | NMR and IRMS | [120] |
| Food composition and physical characteristics | Grape | Effects of agronomical practices on composition | NMR | [116] | Pork meat | Fatty acid chain composition | NMR | [131] | Onion | Metabolic profiling | NMR and HPLC-MS | [132] |
|
Food processing and storage | Wine | Effects of fermentation and aging | NMR | [115] | Tea | Processing (variety) | LC–DAD-MS | [133] | Beer | Profiling of raw materials for beer production | HS-SPME-GC-MS | [134] | Coffee | Roasting process | NMR | [135] |
|
Food and health | Salvia sclareoides | Compounds against neurodegenerative disease | STD-NMR | [136] | Green tea | Compounds against neurodegenerative disease | STD-NMR | [137] | Litchi (Litchi chinensis Sonn.) | Identification of bioactive compounds | NMR and MS | [138] |
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