Mass spectrometry (MS) is one of the most interesting analytical approaches in food analysis. Its application in food research is addressed to authenticity assessment (geographic origin, adulterations). In this chapter we discuss the modern applications of mass spectrometry for the correct evaluation of quality and safety parameters of foodstuff. Specific applications in food chemistry are presented which allow the identification of origin, quality and safety of foodstuffs. We also reiterate the uses of tandem mass spectrometry as a powerful tool for the determination of molecular quality markers in food, which is a very powerful analytical tool for the analysis achieved. When used in conjunction with stable isotope dilution analysis, it becomes the landmark between the analytical techniques used in food analysis.
Evaluation of Quality and Safety of Foods by Tandem Mass Spectrometry
Sindona G.;Di Donna L.
2020-01-01
Abstract
Mass spectrometry (MS) is one of the most interesting analytical approaches in food analysis. Its application in food research is addressed to authenticity assessment (geographic origin, adulterations). In this chapter we discuss the modern applications of mass spectrometry for the correct evaluation of quality and safety parameters of foodstuff. Specific applications in food chemistry are presented which allow the identification of origin, quality and safety of foodstuffs. We also reiterate the uses of tandem mass spectrometry as a powerful tool for the determination of molecular quality markers in food, which is a very powerful analytical tool for the analysis achieved. When used in conjunction with stable isotope dilution analysis, it becomes the landmark between the analytical techniques used in food analysis.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
