NMR

Solid State Nuclear Magnetic Resonance spectroscopy (SSNMR) is today one of the most powerful techniques for characterizing solid and soft materials and systems. This spectroscopy allows the detailed characterization of structural and dynamic properties over large spatial (0.1-100 nm) and time (10²-10^-11 s) scales. Accessing these properties allows a deep knowledge of a material to be obtained and  its design and optimization to be oriented.

Combined use of High-Resolution Nuclear Magnetic Resonance (NMR) spectroscopy in solution and multivariate statistical analysis for the geographical differentiation of Italian and Chinese concentrated tomato paste. Particularly the metabolites content of acqueos exctrats of concentrated tomato paste is evaluated.

Direct quantification of the percentage of arabica in roasted and ground coffee blends of arabica/robusta by High Resolution Nuclear Magnetic Resonance spectroscopy (NMR), in solution and multivariate statistical analysis. Particularly, the metabolites content present in water extracts of coffee is analyzed and compared with NMR data of our database.

High-Resolution Nuclear Magnetic Resonace (NMR) in solution also combined with multivariate statistical analysis to determine the quality and authenticity of saffron. Particularly the content of components (metabolites) is evaluated.

Combined use of High-Resolution Nuclear Magnetic Resonance spectroscopy (NMR) and multivariate statistical analysis for the differentiation of PDO Parmigiano Reggiano samples according to ripening and for the differentiation of PDO Parmigiano Reggiano from “Grana type” products available on the market.

Characterization of authenticity of honey by the combined use of high resolution Nuclear Magnetic Resonance spectroscopy (NMR) and multivariate statistical analysis. Particularly, based on our database, different characterization involving authentication assessment, like botanical or geographical origin determination are possible. Moreover, it is possible to detect saccharides addictions like inulin, corn/malt syrups, and inverted sugar. Finally, it is possible to distinguish the Italian biological honey from the conventional one.

Ageing characterization of Balsamic Vinegar of Modena (BVM) and Traditional Balsamic Vinegar of Modena (TBVM) by the combined use of Nuclear Magnetic Resonance spectroscopy (NMR) and multivariate statistical analysis. Our database allows to differentiate BVM from TBVM samples. Moreover, within BVMs, samples with ageing <3/>3 years can be discriminated and within TBVM, samples with ageing between 12 and 25 years as well as >25 years can be discriminated.