New NMR method for better and faster milk fat authentication

A recently reviewed paper investigated the limits of the current approach for determining the fatty acids profile of milk fats. These fats are commonly found in foods such as confectionery and pastry. The usual gas chromatography method detects butyric acid as the principal marker of authenticity, but researchers discovered that proton NMR is a more rapid method. Despite the fact that 1H-NMR method could confuse the butyric acid with other n-3 fatty acids, and thus may not be suitable for distinguishing milk fat from adulterated fat, three new NMR fat descriptors were effective to distinguish butyric acid from n-3 fatty acids. This combined with chemometric analysis allowed for an accurate classification of both butter fat samples and simulated butter fat compositions, as well as other vegetable and animal fats.    

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https://www.sciencedirect.com/science/article/pii/S0022030221005658