The detection of the honey variety, its geographical origin and the quantification of the ingredients can be done by NMR spectroscopy in a very short time. Adulterations of the honey can be detected simultaneously with a single measurement.

37 parameters can be determined using NMR spectroscopy and the database designed by Bruker Biospin GmbH. These are, for example, various sugars such as glucose, fructose, sucrose, maltose, etc., that occur naturally in honey. The detection of not naturally occurring sugars (e.g. mannose) may indicate the addition of industrial syrup. The detected contents of the amino acids alanine, aspartate, glutamine, leucine and tyrosine can facilitate the classification of the honey regarding its origin. The level of the amino acid proline in the honey sample can be an indicator for the kind of honey, honey maturity and for honey adulteration. Further determinable parameters like methylglyoxal or kynurenic acid can be used as an indicator for the honey type. Methylglyoxal, for example, is the dominant antibacterial constituent of Manuka honey.

The content of hydroxymethylfurfural (HMF) or acetic acid is determined as an additional parameter for the treatment and preparation of the honey. The HMF content provides an indication of the storage time and heating. Natural, untreated honey shows a very low HMF content which increases with storage time. Based on this high number of parameters, quality assurance and authenticity determination of the honey via NMR spectroscopy becomes possible.

Using NMR spectroscopy, in addition to many quality parameters, the origin and fruit type of a juice can be analyzed in a short time from over 30 different fruit types and 50 different locations. 24 parameters can be determined via NMR spectroscopy and allow to draw conclusions about the quality of the fruit juice. Besides the sugar and fructose content, the level of various fruit acids (e.g. citric or malic acid) is detected, too. These parameters allow the assignment of the juice to a specific fruit.

The age of the fruit juice can be reflected in the ethanol content in the sample, since ethanol is an indicator for fermentation processes besides lactic acid. The detection of biogenic acids and ethanol can also indicate the processing of rotten fruit or microbial changes in the juice during production or storage. With the help of these parameters, various juice samples can be examined for authenticity and quality.

Wine variety, vintage and origin of the wine can be quickly determined by NMR spectroscopy, along with many other quality parameters. This proof of authenticity enables you to actively prevent adulterations of wines. Here, for example, the ethanol content and the ratio of glucose and fructose can serve as quality parameters to be analyzed via NMR spectroscopy.