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]