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Award details
New methods for the assessment of food composition & quality based on NMR spectroscopy & chemometrics
Reference
BBS/E/F/02100887
Principal Investigator / Supervisor
Dr Ian Colquhoun
Co-Investigators /
Co-Supervisors
Institution
Quadram Institute Bioscience
Department
Quadram Institute Bioscience Department
Funding type
Research
Value (£)
27,337
Status
Completed
Type
Institute Project
Start date
01/04/1997
End date
30/09/1997
Duration
6 months
Abstract
The aim of this project is to develop the use of NMR spectroscopy as a rapid and routine method for the measurement of the composition of certain food mixtures. This aim is to be achieved by the direct application of chemometrics (or pattern recognition) techniques to the spectral data. Objective assessments of food quality and authenticity depend on the measurement of a wide range of components present in each type of food. The sensory qualities of the food or suitability of a raw material for further use often depend in a complex way on the balance of the different components. Many of the available analytical methods are specific for a particular type of compound and require involved extraction or derivatisation procedures. High resolution NMR spectroscopy is a quantitative technique capable of detecting many types of chemical compound in a single experiment, and, for liquids or solutions, requiring little in the way of sample preparation. Multivariate statistical treatments of the NMR data will be developed for a) classification of samples according to origin, quality etc.; b) measurement of the concentrations of individual components. The calculations may be carried out on a personal computer, and the whole procedure has the potential to be highly automated.
Summary
unavailable
Committee
Closed Committee - Agri-food (AF)
Research Topics
X – not assigned to a current Research Topic
Research Priority
X – Research Priority information not available
Research Initiative
X - not in an Initiative
Funding Scheme
X – not Funded via a specific Funding Scheme
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