title: Is high-resolution magic angle spinning NMR a practical speciation tool for cheese samples? Parmigiano Reggiano as a case study.
abstract: High-resolution magic angle spinning (HRMAS) NMR is probably the most apt NMR method to analyze complex materials involving a solid phase, e.g. foodstuffs. We present here an HRMAS analysis of grated cheese (Parmigiano Reggiano). A full NMR characterization of this cheese allows the identification of the presence of fatty acids (saturated and unsaturated), amino acids and other small organic molecules. Since the presence and relative concentration of these molecules have previously been shown to correlate with organoleptic, origin and age characterization, HRMAS NMR of cheese is likely to provide a good complimentary tool for the analysis of this food material.
authors.affiliation: UMR 6516 Synthèse, Chiralité et Catalyse, Université d'Aix-Marseille III, 13397 Marseille Cedex 20, France.
authors.forename: Laetitia
authors.initials: L
authors.lastname: Shintu
authors.forename: Fabio
authors.initials: F
authors.lastname: Ziarelli
authors.forename: Stefano
authors.initials: S
authors.lastname: Caldarelli
mesh_terms: D000596:Amino Acids / Q000032:analysis*; D002611:Cheese / Q000032:analysis* / Q000145:classification*; D005227:Fatty Acids / Q000032:analysis*; D005240:Feasibility Studies; D005504:Food Analysis / Q000379:methods*; D009682:Magnetic Resonance Spectroscopy / Q000379:methods*; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity; D013113:Spin Labels
chemical_list: D000596:Amino Acids; D005227:Fatty Acids; D013113:Spin Labels