3. Applications

3.1 Quantification of salt content and characterization of sodium ion binding state by single and double quantum NMR spectroscopy

The aim of this application of NMR spectroscopy is to quantify salt content and at the same time characterize the binding state of sodium ions in a food product. Three samples (F1, F2 and F3) were extracted from a single pressed cheese made from pasteurized milk and subjected to three different brining times. Their compositions are given in Table 1 . Salt content was determined by chloride ion measurement (coulometry using a Corning 926 analyzer).

In order to quantify the absolute salt content of these samples, the signal obtained in ²³ ...