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An Overview of the State-of-the-Art: Mass Spectrometry in Food and Environment

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Mass Spectrometry in Food and Environmental Chemistry

Part of the book series: The Handbook of Environmental Chemistry ((HEC,volume 119))

Abstract

Mass spectrometry (MS) has achieved great renown as a specific, selective, sensitive, and rapid technique for the analysis and evaluation of a wide range of food products and environmental matrices. The state of the art of MS in food and environmental safety and quality is presented to show the potential of this technique in the qualification and quantification of chemical characteristics of food and environmental samples, in the evaluation of the quality of meat, fish, fruits, vegetables, and other food products, as well as in the classification of environmental samples, and in the determination of contaminants in all their compartments. The features of each mass spectrometry advance for each category were summarized in the aspects of the investigated quality and safety attributes, and the used systems (low and high resolution mass spectrometry). With its success in different applications of food and environmental quality, and safety analysis and assessment, it is evident that MS can facilitate a variety of tasks. Continued development of methodology and instrumentation will enable more sensitive and timely detection in the coming years.

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Acknowledgments

This work has been supported by Grant RTI2018-097158-B-C31 funded by MCIN/AEI/10.13039/501100011033 and by “ERDF A way of making Europe” and the grant of the Generalitat Valenciana Prometeo Programme CIPROM/2021/032.

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  1. Environmental and Food Safety Research Group-University of Valencia (SAMA-UV), Desertification Research Centre – CIDE (CSIC-UV-GV), Valencia, Spain

    Yolanda Picó & Julian Campo

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  1. Yolanda Picó
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  2. Julian Campo
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Correspondence to Yolanda Picó .

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  1. Food and Environmental Safety Research Group (SAMA-UV), Desertification Research Centre - CIDE (CSIC-UV-GV), Moncada, Valencia, Spain

    Yolanda Picó

  2. Food and Environmental Safety Research Group (SAMA-UV), Desertification Research Centre - CIDE (CSIC-UV-GV), Moncada, Valencia, Spain

    Julian Campo

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Picó, Y., Campo, J. (2022). An Overview of the State-of-the-Art: Mass Spectrometry in Food and Environment. In: Picó, Y., Campo, J. (eds) Mass Spectrometry in Food and Environmental Chemistry. The Handbook of Environmental Chemistry, vol 119. Springer, Cham. https://doi.org/10.1007/698_2022_908

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