Characterization of Italian Durum Wheat Semolina by Means of Chemical Analytical and Spectroscopic Determinations

• Published in: Cereal chemistry 2002-03, Vol.79 (2), p.238-242
• Main Authors: Brescia, Maria Antonietta, Di Martino, Giuliano, Fares, Clara, Di Fonzo, Natale, Platani, Cristiano, Ghelli, Stefano, Reniero, Fabiano, Sacco, Antonio
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Cereal and baking product industries; Food industries; Fundamental and applied biological sciences. Psychology; Milk and cheese industries. Ice creams
• ISSN: 0009-0352; 1943-3638
• DOI: 10.1094/CCHEM.2002.79.2.238

ABSTRACT Proton high‐resolution magic angle spinning nuclear magnetic resonance (1H HR‐MAS NMR) has been applied for the analysis of two cultivars of durum wheat produced in different Italian geographical areas. Furthermore, on the same samples, isotopic ratios were measured by mass spectrometry (IRMS). The application of chemometrics to these results permitted the discrimination of semolina by cultivar and geographical origin. A similar approach has been applied to the results obtained from chemical analyses. The comparison showed that NMR spectroscopy can provide a faster method for the detection of differences among the durum wheat semolina according to geographical and varietal origin. Furthermore, IRMS data are suitable to provide information about the geographical origin of samples. This present investigation is part of an extensive research project to find a scientific method capable of classifying wheat foods for the assignment of a “denomination of origin” trademark.