Characterization of the chemical composition of beverages is important for establishing their quality and authenticity and in connection with their organoleptic properties. It enables screening for the possible addition of toxic materials and the determination of compounds important for human health. A fine example of the latter are polyphenols found in wine, fruit juices, and tea; they have a wide range of biological and pharmacological effects, including anticarcinogenic, anti-inflammatory, and antioxidant activity [1, 2].
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2008 Springer
About this chapter
Cite this chapter
Kidrič, J., Košir, I.J. (2008). Characterization of the Chemical Composition of Beverages by NMR Spectroscopy. In: Webb, G.A. (eds) Modern Magnetic Resonance. Springer, Dordrecht. https://doi.org/10.1007/1-4020-3910-7_177
Download citation
DOI: https://doi.org/10.1007/1-4020-3910-7_177
Publisher Name: Springer, Dordrecht
Print ISBN: 978-1-4020-3894-5
Online ISBN: 978-1-4020-3910-2
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)