NMR is one of the most powerful tools available to an analytical chemist; the ability to quantify and characterise materials creates almost endless possibilities.
In this on-demand webinar, Kevin Nott, Product Manager at Oxford Instruments, introduces both time domain NMR (TD-NMR) and benchtop NMR spectroscopy, while Tim Lumb, Chemistry Technical Manager at ALS Global, outlines some common applications of NMR in food analysis and how this tool will evolve in the future.
Currently, total fat analysis is the most frequent application for NMR in food testing and during this session you will hear about the advantages of using this tool over other methods. The experts explore whether it’s possible to characterise and understand more about the composition and character of fat.
NMR’s powerful capabilities offer the potential to address a range of food authenticity issues. Benchtop NMR spectroscopy instruments, such as the Oxford Instruments X-Pulse, can be used for multiple authenticity applications.
Attendees will also learn about targeted and non-targeted approaches, using coffee and herbs and spices as a reference.
The future for NMR is also considered, with particular regard to solvent suppression. The speakers address whether this will allow for carbohydrate-based methods to be transferred from high- to low-field instruments, and how this may influence commodities such as honey and fruit juice.
Key learning points:
Tim has been working in the food industry for 15 years, starting as a Laboratory Technician studying nutrients in a range of fo...