Use of High-Field 1H NMR Spectroscopy for the Analysis of Liquid Foods

Proton NMR (600 MHz) is shown to be a potentially very valuable method for the analysis of low-molecular weight compounds in fluid foodstuffs. Very high levels of water signal suppression may be achieved, and a very large dynamic range is available. Thus, signals from a very large range of compounds in fruit juices and vinegars were obtained. Typically, within acquisition times of 7−14 min, many compounds with concentrations on the order of micromoles per milliliter could be observed. Partial spectral assignment using one- and two-dimensional methods was carried out and a semiquantitative comparison of NMR and chromatographic methods made. Keywords: NMR; fruit juice; analysis