Applications of NMR to the characterization and authentication of foods and beverages

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Abstract

The adulteration of expensive commodities such as alcoholic beverages and flavouring materials is a costly type of economic fraud, when successful. In many cases the process of adulteration has become so sophisticated that conventional means of detecting adulteration, such as chromatography or proximate analysis, are no longer of value. In recent years, the traditional methods have been supplemented with techniques based on the analysis of carbon and hydrogen isotopes in low molecular weight molecules such as water, ethanol or flavour molecules. The most specific of these techniques uses NMR spectroscopy to determine site-specific isotope ratios.

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