In this globalization era, the opening of the markets has put at almost everybody's disposal a wide variety of foods, allowing everybody to taste food flavors and aromas from different nations. Notwithstanding this opportunity, countries try to preserve their markets by developing protection policies. A few countries have adopted different denominations to label their "typical food" products in order to give them additional value. Besides, the term "typical food" is widely thought of as something anchored to the local traditions, with geographical meaning and made with typical raw materials. Then a "typical food" starts to be considered "traditional" when it is made following specific and old recipes. As a matter of fact, these products acquire particular organoleptic characteristics that are not reproducible when produced in different places. In this review, NMR studies coupled to multivariate statistical analysis are presented with the aim of determining geographical origin and key quality characteristics.
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