NMR-Based Metabolomics: Quality and Authenticity of Plant-Based Foods

  • L. R. Cagliani
  • P. Scano
  • R. Consonni
Reference work entry


Nowadays metabolomics is a widely accepted approach in several scientific disciplines, especially in food science. The possibility to identify a wide range of metabolites (untargeted analysis) allowed to evaluate various food characteristics, regarding quality, adulteration, geographical origin, as well as secondary species-specific metabolites endowed with nutraceutical properties. In the present chapter, latest findings of plant-based foods investigated by NMR-based metabolomics are presented. Almost all of the recent studies were focused on quality assessment and authenticity; different aspects such as geographical origin, metabolic modifications upon stress, nutraceutical properties, and fraud detection are described as well. The here reported plant-based foods are balsamic and traditional balsamic vinegars, cereals, cocoa, coffee, fruits, legumes, spices, vegetables and vegetable oils, wine, beer, and spirits. A brief paragraph is concerning organic and conventional foods, which is a new growing scientific field of interest for researchers encouraged by the increasing consumers’ demand. The results here reported testify the capability and the power of this approach thus endorsing NMR spectroscopy as a valid alternative or complement to the chemical and physical analysis nowadays routinely applied for the quality assessment.


Metabolomics Quality Authenticity NMR Plant-based food Origin Chemometrics Organic Conventional Balsamic vinegar Cereal Cocoa Coffee Fruit Oil Rice Saffron Soya Vegetable Wine 


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Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Institute for Macromolecular Studies (ISMAC), Lab. NMR, CNRMilanItaly
  2. 2.Department of Chemical and Geological SciencesUniversity of CagliariMonserrato, CagliariItaly

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