FOOD NMR OPTIMIZED FOR INDUSTRIAL USE - AN NMR PLATFORM CONCEPT

摘要

Al current state of the art, conventional quality, safety and authenticity control in food is based on targeted strategies, where predefined analysis targets (e.g. chemical compounds, ingredients, chemical parameters) are identified and quantified. Detected deviations of the results and related ratios from established reference ranges, e.g. defined by official regulations, may then support conclusions on quality issues and frauds in problematic samples. While very successful and widely accepted in food analysis, this approach fails if a food matrix is altered (intendedly or unintendedly) in a way that concentrations of compounds which are covered by the food analysis portfolio remain unaffected. The traditional answer to this challenge is to develop respective new diagnostic assays and include them into the portfolio of available analysis parameters. As a consequence in order to keep confidence in food materials and products, an ever increasing effort in testing would be needed resulting in a respective increase of parameter and sample coverage and hence ever incieasing resources, time and costs.