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Recent advances in the role of mass spectrometry in the analysis of food: a review

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Abstract

Mass spectrometry (MS) is an essential analytical technique in the scientific domains of chemistry, biochemistry, pharmacy, medicine, and many others. The technique is centrally implicated in the quality control of pharmaceuticals, foods, atmospheric and forensic analytes, polymers and the structure elucidation of unknown compounds. Foods are an intricate combination of carbohydrates, oils, vitamins, amino acids, polyphenols and nutrients that give a wide range of flavours and aromas. MS therefore due to its great selectivity and specificity has proven to be a very effective method for characterising and estimating food components. The main employment of MS in food-related applications was probably gas chromatography mass spectrometry which enables derivatized polar isolates and natural volatiles to be easily examined even if the mixtures should contain over 100 ingredients. The technique due to its capabilities and the ease with which it interacts with widely used chromatographic techniques is particularly useful for the analysis of food as regards nutritional content and adulterations. This review intends to present an overview of some recent applications of MS and its associated techniques in the analysis of food.

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Authors and Affiliations

  1. Faculty of Science, Department of Food Science and Technology, Delta State University of Science and Technology, Ozoro, Nigeria

    Susan Chinedu Nwachukwu & Patrick Othuke Akpoghelie

  2. Faculty of Science, Department of Chemistry, Delta State University of Science and Technology, Ozoro, Nigeria

    Great Iruoghene Edo

  3. Faculty of Science, Department of Petroleum Chemistry, Delta State University of Science and Technology, Ozoro, Nigeria

    Great Iruoghene Edo

  4. Faculty of Pharmacy, Department of Pharmacy, Near East University, Nicosia, Cyprus

    Agatha Ngukuran Jikah

  5. Faculty of Agriculture, Department of Agronomy, Delta State University, Abraka, Nigeria

    Oghenerume Lucky Emakpor

  6. Faculty of Health Sciences, Department of Nursing, Cyprus International University, Nicosia, Turkey

    Joy Johnson Agbo

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  1. Susan Chinedu Nwachukwu
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Contributions

SN, GE, AJ, OE, PA, JA were responsible for the conception and design of the study. SN, GE, AJ performed data collection. SN, GE, AJ performed data analysis and drafted the article. GE supervised the study, contributed to data analysis, interpretation, and critical revisions. All authors approved the final manuscript.

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Correspondence to Great Iruoghene Edo.

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Nwachukwu, S.C., Edo, G.I., Jikah, A.N. et al. Recent advances in the role of mass spectrometry in the analysis of food: a review. Food Measure 18, 4272–4287 (2024). https://doi.org/10.1007/s11694-024-02492-z

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