BioMed Research International / 2015 / Article / Tab 2

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.

ScopeFood categoryAim of the analysisAnalytical tool References

Food traceability, authenticity, and safetySaffron (Crocus sativus L.)Quality and geographical origin NMR[118]
Orange Geographical originUPLC-qTOF-MS[117]
Raw milkSafety: drug residues and other contaminants UPLC–ESI–MS/MS[128]
Apple, hazelnuts, maize, green pepperSafety: fungal and bacterial metabolitesLC–MS/MS [129]
Buffalo’s mozzarella Quality and traceabilityNMR[130]
Olive oilGeographical originNMR[119]
Wheat and breadGeographical and varietal origin NMR and IRMS[120]

Food composition and physical characteristicsGrapeEffects of agronomical practices on compositionNMR[116]
Pork meatFatty acid chain compositionNMR[131]
OnionMetabolic profilingNMR and HPLC-MS[132]

Food processing and storageWineEffects of fermentation and agingNMR[115]
TeaProcessing (variety)LC–DAD-MS[133]
BeerProfiling of raw materials for beer productionHS-SPME-GC-MS[134]
CoffeeRoasting processNMR[135]

Food and healthSalvia sclareoides Compounds against neurodegenerative diseaseSTD-NMR[136]
Green teaCompounds against neurodegenerative diseaseSTD-NMR[137]
Litchi (Litchi chinensis Sonn.)Identification of bioactive compoundsNMR and MS[138]

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