[U. of Ottawa NMR Facility Blog] NMR and Food Chemistry - Maple Syrup
NMR and Food Chemistry - Maple Syrup
Maple syrup is arguably one of the tastiest traditional Canadian condiments. In honor of Canada Day (July 1), it is appropriate to take a look at this delicious golden treat. The bottom trace of the figure below shows the 600 MHz 1H NMR spectrum of pure Quebec maple syrup dissolved in D2O.
https://3.bp.blogspot.com/-8RCfktaKRGE/V3VrMX_HSoI/AAAAAAAABbY/eILS4Ch0bcwyJWskZ5hiGkRt_IVdOi0wQCLcB/s400/maple.jpg
The spectrum is overwhelmingly dominated by sucrose. Clearly, nature gives us the maple flavor with very low concentration components. The top...
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07-01-2016 03:06 AM
Analysis of Moisture, Fat and Protein in Pet Food Production Using HYBRID Trac ... - Azom.com
Analysis of Moisture, Fat and Protein in Pet Food Production Using HYBRID Trac ... - Azom.com
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Analysis of Moisture, Fat and Protein in Pet Food Production Using HYBRID Trac ...
Azom.com
... the Sprint Protein Analyzer can study any food product for true protein. With the HYBRID Trac from CEM, moisture and fat are tested using TD-NMR combined with microwave drying, which has been proven to be the most accurate rapid method available.
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03-07-2014 05:41 AM
Chemist | U.S. Food and Drug Administration
Chemist | U.S. Food and Drug Administration
US - St Louis, Missouri, Desirable: Ph.D in Chemistry or Biochemistry with an emphasis on the use of NMR spectroscopy as an analytical tool for the study of proteins or peptide drugs. The Food and Drug Administration is recr
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08-04-2011 01:14 AM
Chemist | Food and Drug Administration
Chemist | Food and Drug Administration
US - St Louis, Missouri, Desirable: Ph.D. in Chemistry or Biochemistry with an emphasis on the use of NMR spectroscopy as an analytical tool for the study of proteins or peptide drugs. The Food and Drug Administration is rec
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05-23-2011 09:56 PM
[U. of Ottawa NMR Facility Blog] NMR and Food Chemistry - Coffee
NMR and Food Chemistry - Coffee
Many of us enjoy a hot delicious cup of coffee. Many (not including myself) will even spend a great deal of money and a great deal of their time in a long queue to get it! The coffee snobs will preach about the differences between a freshly brewed cup of java and the lowly cup of instant coffee. Is there really a difference? Spectrum A in the figure below shows the 13C CPMAS NMR spectrum of ground coffee. Among other things, the spectrum consists of resonances from the woody fibers, polysaccharide gums, tannins, alkaloids and aromatic oils. Spectrum B is the...