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Is high‐resolution magic angle spinning NMR a practical speciation tool for cheese samples? Parmigiano Reggiano as a case study
Author(s) -
Shintu Laetitia,
Ziarelli Fabio,
Caldarelli Stefano
Publication year - 2004
Publication title -
magnetic resonance in chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.483
H-Index - 72
eISSN - 1097-458X
pISSN - 0749-1581
DOI - 10.1002/mrc.1359
Subject(s) - chemistry , magic angle spinning , high resolution , organoleptic , molecule , carbon 13 nmr , nuclear magnetic resonance spectroscopy , analytical chemistry (journal) , food science , chromatography , organic chemistry , remote sensing , geology
High‐resolution magic angle spinning (HRMAS) NMR is probably the most apt NMR method to analyze complex materials involving a solid phase, e.g. foodstuffs. We present here an HRMAS analysis of grated cheese (Parmigiano Reggiano). A full NMR characterization of this cheese allows the identification of the presence of fatty acids (saturated and unsaturated), amino acids and other small organic molecules. Since the presence and relative concentration of these molecules have previously been shown to correlate with organoleptic, origin and age characterization, HRMAS NMR of cheese is likely to provide a good complimentary tool for the analysis of this food material. Copyright © 2004 John Wiley & Sons, Ltd.