Mass Spectrometry in Food Analysis

The quality and safety of food are crucial for human nutrition. However, evaluating the chemical composition of food is challenging for the analyst and requires powerful methods. Chromatography and mass spectrometry (MS) is the gold standard for analyzing complex food samples, including raw materials, intermediate and finished products.

Mass Spectrometry in Food Analysis covers the MS-based analysis of different aspects of food quality, which include: Nutritional value; profile of macronutrients (proteins, lipids, carbohydrates), micronutrients (vitamins), and nutraceutical active compounds. Additionally, sensory quality; flavor, and food pigments; safety; detection of pesticides, contact materials, veterinary drugs and pharmaceuticals, organic pollutants, and pathogens.

Key Features:

Contains basics of mass spectrometry and experimental strategies.
Explores determination of macro and micronutrients.
Analyses sensory and nutraceutical food quality.
Discusses detection of contaminations and proof of authenticity.
Emerging methods for food analysis.

This book contains an introductory section that explains the basics of MS and the difference between targeted and un-targeted strategies for beginners. Further, it points out new analytical challenges, such as monitoring contaminants of emerging concern (CECs), and presents innovative techniques, e.g., ambient ionization MS and data mining.