Relaxometric Studies for Food Characterization: The Case of Balsamic and Traditional Balsamic Vinegars (Articolo in rivista)

Type

• Prodotto della ricerca (Classe)
• Articolo in rivista (Classe)

Label

• Relaxometric Studies for Food Characterization: The Case of Balsamic and Traditional Balsamic Vinegars (Articolo in rivista) (literal)

Anno

• 2009-01-01T00:00:00+01:00 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi

• 10.1021/jf803727d (literal)

Alternative label

• Baroni simona; Consonni roberto; Ferrante gianni; Aime silvio (2009)
  Relaxometric Studies for Food Characterization: The Case of Balsamic and Traditional Balsamic Vinegars
  in Journal of agricultural and food chemistry
  (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

• Baroni simona; Consonni roberto; Ferrante gianni; Aime silvio (literal)

Pagina inizio

• 3028 (literal)

Pagina fine

• 3032 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#url

• http://pubs.acs.org/doi/abs/10.1021/jf803727d (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume

• 57 (literal)

Rivista

• Journal of agricultural and food chemistry (Rivista)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroFascicolo

• 8 (literal)

Note

• Scopu (literal)
• ISI Web of Science (WOS) (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

• Baroni simona, Companies Incubator Univ Torino, Invento Srl Consonni roberto, Istituto per lo Studio delle Macromolecole Ferrante gianni, Stelar Srl Aime silvio, Univerità degli Studi di Torino (literal)

Titolo

• Relaxometric Studies for Food Characterization: The Case of Balsamic and Traditional Balsamic Vinegars (literal)

Abstract

• NMR spectroscopy is a powerful technique for investigating the structure and composition, as well as the physicochemical properties, of foodstuff. NMR-field cycling modality reports about the relaxation times of solvent molecules as a function of the applied magnetic field strength. In the case of aqueous solutions, this methodology is particularly valuable in assessing the interactions of water molecules with paramagnetic and large-size macromolecular systems. (1)H NMR field cycling relaxometry has been used to characterize traditional balsamic vinegars and balsamic vinegars of Modena. It has been found that the longitudinal relaxation time (T(1)) of the water proton resonance is mainly determined by the water molar fraction and the occurrence of dissolved macromolecules and paramagnetic metal ions. Actually, the observed 1H nuclear magnetic resonance dispersion (NMRD) profiles appear markedly affected by the formation of paramagnetic macromolecular adducts. It has been shown that counterfeit specimens can be identified on the basis of the comparison of their T(1) and T(2) (transverse relaxation time) values with respect to the corresponding values of genuine samples. For the latter ones, a relationship has been found that relates the observed T, to the age of the vinegar. (literal)

Prodotto di

• Istituto per lo studio delle macromolecole (ISMAC) (Istituto)
• Studio di metaboliti e matrici naturali mediante NMR e loro utilizzo e funzione nel settore agroalimentare, merceologico e della salute umana (PM.P06.018.001) (Modulo)

Autore CNR

• LAURA RUTH CAGLIANI (Unità di personale esterno)
• ROBERTO CONSONNI (Unità di personale interno)

Insieme di parole chiave

• Parole chiave di "Relaxometric Studies for Food Characterization: The Case of Balsamic and Traditional Balsamic Vinegars" (Insieme di parole chiave)

Incoming links:

Autore CNR di

• ROBERTO CONSONNI (Unità di personale interno)
• LAURA RUTH CAGLIANI (Unità di personale esterno)

Prodotto

• Istituto per lo studio delle macromolecole (ISMAC) (Istituto)
• Studio di metaboliti e matrici naturali mediante NMR e loro utilizzo e funzione nel settore agroalimentare, merceologico e della salute umana (PM.P06.018.001) (Modulo)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi

• Journal of agricultural and food chemistry (Rivista)

Insieme di parole chiave di

• Parole chiave di "Relaxometric Studies for Food Characterization: The Case of Balsamic and Traditional Balsamic Vinegars" (Insieme di parole chiave)