Mass Spectrometry in Food Analysis

A food matrix is very complex; in addition to major components such as lipids, proteins, and saccharides, a wide range of other natural minor compounds are contained (e.g., vitamins, aroma and flavor compounds, pigments). Under certain conditions, contaminants and other hazardous compounds may be present in food matrices as a consequence of human activities or due processing practices. During the recent years, MS techniques have proved to be an excellent tool for qualitative characterization and quantitative determination of various food components because of their high sensitivity and specificity. The determination of organic trace compounds in food analysis is of major importance for food quality and food safety aspects. Both the separation of the analyte from potential inferences in the food matrix, as well as the qualitative and quantitative determination of the target compound, is vital steps in analytical food chemistry.

  • Natural Substances in Food
  • Food Contaminants
  • Processing Contaminants
  • Migrants From Packaging

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