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© Springer Nature B.V. 2020
G. Sindona et al. (eds.), Toxic Chemical and Biological Agents, NATO Science
for Peace and Security Series A: Chemistry and Biology,
https://doi.org/10.1007/978-94-024-2041-8_1
Chapter 1
Evaluation of Quality and Safety of Foods
by Tandem Mass Spectrometry
Giovanni Sindona and Leonardo Di Donna
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.
Keywords Tandem mass spectrometry · Stable isotope dilution analysis · Quality
markers in food · Selected reaction monitoring
1.1 Introduction
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) [1, 2], quality control (nutritional value,
product traceability, sensory control) [3] and safety control (toxins formed during
food processing, fungal and bacterial toxins, foodborne pathogens, pesticides,
biopesticides etc.) [4, 5].
G. Sindona · L. Di Donna (*)
Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Rende, CS, Italy
e-mail: l.didonna@unical.it
© Springer Nature B.V. 2020
G. Sindona et al. (eds.), Toxic Chemical and Biological Agents, NATO Science
for Peace and Security Series A: Chemistry and Biology,
https://doi.org/10.1007/978-94-024-2041-8_1
Chapter 1
Evaluation of Quality and Safety of Foods
by Tandem Mass Spectrometry
Giovanni Sindona and Leonardo Di Donna
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.
Keywords Tandem mass spectrometry · Stable isotope dilution analysis · Quality
markers in food · Selected reaction monitoring
1.1 Introduction
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) [1, 2], quality control (nutritional value,
product traceability, sensory control) [3] and safety control (toxins formed during
food processing, fungal and bacterial toxins, foodborne pathogens, pesticides,
biopesticides etc.) [4, 5].
G. Sindona · L. Di Donna (*)
Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Rende, CS, Italy
e-mail: l.didonna@unical.it