Food authentication is the analytical process to verify that a food product is in compliance with its label description (Danezis et al., Curr Opin Food Sci 10: 23–32, 2016). Food products that are of high value and undergo a number of processing steps are often target of fraudulent labeling. A powerful tool is isotopic analysis. A cutting edge in the authentication field was the introduction of quantitative 2H NMR spectroscopy in early 80’s. This analytical approach wellknown as SNIF-NMR™protocol allows the determination of each 2H isotopomer within a given molecule. Historically, the first application was the detection and quantification of the chaptalization process of wine. Then, as a generic methodology 2H NMR could be used to tackle genuineness issues on any molecules as aromatics. The (geographical/botanical) origin inferring was also possible from the 2H patterns of precursors. In particular, the 2D mapping by isotopic ratio measurements (irm-2H) NMR in chiral oriented media allowed a key step in the fundamental understanding of enzymatic processes (stereoselectivity) of natural 2H distribution in prochiral molecules.