**5. Conclusions**

All structural patterns of triacylglycerols were reflected as specific resonances in the 1H-NMR spectra of fats and oils. Chemometric equations leading to the mean molecular weight of triacylglycerol species may be derived from the integral values of the 1H-NMR signals, which may further be used to compute the number of moles of triacylglycerol species *per* gram of fat, which will further lead to the calculation of the SV, expressed as mg KOH/g of fat. Consequently, 1H-NMR spectroscopic data may be used to rapidly compute the saponification values of oils and fats based on the resonances associated with the fatty acyl chain lengths. The obtained 1H-NMR-based saponification values differed from the conventionally determined SVs by a mean percent deviation of 2.3%, which is sufficient to properly characterize various types of fats. Although the NMR method is more expensive than the official method, as was proven both by us and other groups, one can obtain more information (e.g., fatty acid composition and iodine number) in addition to the saponification value from the same NMR analysis in a very short time. Thus, for combined analyses both for advanced research and authentication purposes, SV by NMR is a valuable alternative.

**Supplementary Materials:** The following are available online at https://www.mdpi.com/article/10 .3390/foods11101466/s1, Examples of the SV algorithm's application—Table S1: Reference intervals for resonance integration; Table S2: 1H-RMN integral values for the UR-TB-20 sample; Table S3: Assessment of the accuracy of the NMR method; Table S4: Influence of various delays on the calculated SV.

**Author Contributions:** Conceptualization, N.-A.C.; methodology, N.-A.C., C.D. and A.H.; formal analysis, N.-A.C., M.I., R.D. and M.T.; investigation, A.H., R.D., M.I., N.-A.C., M.T., C.S., C.D., L.P. and A.G.-M.; resources, N.-A.C., L.P., M.I., G.I. and R.S.; writing—original draft preparation, N.-A.C. and M.I.; writing—review and editing, C.D., A.H., G.I., R.S. and A.G.-M.; supervision, N.-A.C.; project administration, N.-A.C.; funding acquisition, N.-A.C., M.I. and L.P. All authors have read and agreed to the published version of the manuscript.

**Funding:** This work was funded through the international research gran<sup>t</sup> "Méthode rapide basée sur la spectroscopie de 1H-RMN pour déceler les fromages adultérés par addition de graisses végétales (FRAUDmage)", code AUF-ECO\_SRI\_2021\_FRAUDmage\_2144-2638, financed by the Agence Universitaire de la Francophonie (AUF) and co-funded by the University POLITEHNICA of Bucharest (Bucharest, Romania), the Technical University of Moldova (Chi¸sinău, Republic of Moldova) and the University of Food Technologies (Plovdiv, Bulgaria). The APC was funded by the Agence Universitaire de la Francophonie (AUF) through FRAUDmage research grant.

**Institutional Review Board Statement:** Not applicable.

**Informed Consent Statement:** Not applicable.

**Data Availability Statement:** Data is contained within the article or supplementary material.

**Acknowledgments:** Support provided by Alina Nicolescu for testing the results on a second NMR spectrometer, as well as occasional support for spectrometers troubleshooting is warmly acknowledged.

**Conflicts of Interest:** The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish the results.
