HR-MAS and NMR towards Foodomics

The integrated approaches of Foodomics, defined as a discipline that studies food and nutrition domains through the application of advanced omic technologies, represent the new frontier to explain some critical issues in food science. Among several applications of omic sciences in food analysis, Nuclear Magnetic Resonance (NMR) spectroscopy is the most used for the instrumental sensitivity and precision. Furthermore, in the last years the NMR technique known as high-resolution magic angle spinning (HR-MAS) has been successfully applied in the field of food science. In particular, this powerful technique is unique for the analysis of talis qualis samples of food products. The results reported in this review showed the validity of this technique for food characterization and authentication but also for the comprehension of the changes in the metabolic profile due to different conditions. (C) 2016 Elsevier Ltd. All rights reserved.