Table Of ContentMass Spectrometry in
Food Analysis
Food Analysis & Properties
Series Editor
Leo M.L. Nollet
University College Ghent, Belgium
This CRC series Food Analysis and Properties is designed to provide a state-of-the-art coverage
on topics to the understanding of physical, chemical, and functional properties of foods: including
(1) recent analysis techniques of a choice of food components; (2) developments and evolutions in
analysis techniques related to food; and (3) recent trends in analysis techniques of specific food
components and/or a group of related food components.
Fingerprinting Techniques in Food Authenticity and Traceability
Edited by K.S. Siddiqi and Leo M.L. Nollet
Hyperspectral Imaging Analysis and Applications for Food Quality
Edited by Nrusingha Charan Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman
Ambient Mass Spectroscopy Techniques in Food and the Environment
Edited by Leo M.L. Nollet and Basil K. Munjanja
Food Aroma Evolution
During Food Processing, Cooking and Aging
Edited by Matteo Bordiga and Leo M.L. Nollet
Mass Spectrometry Imaging in Food Analysis
Edited by Leo M.L. Nollet
Proteomics for Food Authentication
Edited by Leo M.L. Nollet, Otles, and Semih
Analysis of Nanoplastics and Microplastics in Food
Edited by Leo M.L. Nollet and Khwaja Salahuddin Siddiqi
Chiral Organic Pollutants
Monitoring and Characterization in Food and the Environment
Edited by Edmond Sanganyado, Basil Munjanja, and Leo M.L. Nollet
Sequencing Technologies in Microbial Food Safety and Quality
Edited by Devarajan Thangadurai, Leo M.L. Nollet, Saher Islam,
and Jeyabalan Sangeetha
Nanoemulsions in Food Technology
Development, Characterization, and Applications
Edited by Javed Ahmad and Leo M.L. Nollet
Mass Spectrometry in Food Analysis
Edited by Leo M.L. Nollet and Robert Winkler
For more information, please visit the Series Page: https://www.crcpress.com/Food-Analysis--
Properties/book-series/CRCFOODANPRO
Mass Spectrometry in
Food Analysis
Edited by
Leo M.L. Nollet
Robert Winkler
First edition published 2022
by CRC Press
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and by CRC Press
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CRC Press is an imprint of Taylor & Francis Group, LLC
© 2022 selection and editorial matter, Leo M.L. Nollet and Robert Winkler (except for Chapters 4 and 14); individual
chapters, the contributors
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Library of Congress Cataloging-in-Publication Data
Names: Nollet, Leo M. L., 1948- editor. | Winkler, Robert, editor.
Title: Mass spectrometry in food analysis / edited by Leo M.L. Nollet, Robert Winkler.
Description: First edition. | Boca Raton : Taylor and Francis, 2022. |
Includes bibliographical references and index.
Identifiers: LCCN 2021038581 (print) | LCCN 2021038582 (ebook) |
ISBN 9780367548797 (hardback) | ISBN 9780367549367 (paperback) |
ISBN 9781003091226 (ebook)
Subjects: LCSH: Mass spectrometry. | Food analysis.
Classification: LCC QD96.M3 M344 2022 (print) | LCC QD96.M3 (ebook) | DDC 543/.65—dc23/eng/20211021
LC record available at https://lccn.loc.gov/2021038581
LC ebook record available at https://lccn.loc.gov/2021038582
ISBN: 978-0-367-54879-7 (hbk)
ISBN: 978-0-367-54936-7 (pbk)
ISBN: 978-1-003-09122-6 (ebk)
DOI: 10.1201/9781003091226
Typeset in Times
by codeMantra
Contents
Series Preface ....................................................................................................................................ix
Preface...............................................................................................................................................xi
Editors ............................................................................................................................................xiii
Contributors .....................................................................................................................................xv
Section 1 Mass Spectrometry – theoretics
Chapter 1 Basic Principles and Fundamental Aspects of Mass Spectrometry .............................3
Javed Ahamad, Faraat Ali, Manjoor Ahmad Sayed, Javed Ahmad, and
Leo M.L. Nollet
Chapter 2 Targeted and Untargeted Analyses.............................................................................19
Dev Kant Shandilya
Section 2 MS Analysis of Food components
Chapter 3 Mass Spectrometry of Lipids .....................................................................................31
Aynur Gunenc
Chapter 4 Proteomic Strategies to Evaluate the Impact of Farming Conditions on
Food Quality and Safety in Aquaculture Products ....................................................43
Mónica Carrera, Carmen Piñeiro, and Iciar Martinez
Chapter 5 Recent Advances in Vitamin Analysis by Mass Spectrometry .................................61
Maria Katsa and Charalampos Proestos
Chapter 6 Carbohydrate Analysis by Mass Spectrometry ..........................................................85
Alexander O. Chizhov
Chapter 7 Mass Spectrometry Analysis of Allergens ...............................................................109
Behnam Keshavarz
Chapter 8 Mass Spectrometry of Food Pigments .....................................................................119
Laurent Dufossé, Fabio Gosetti, Daria Maria Monti, Antonello Merlino,
and Sameer A. S. Mapari
v
vi Contents
Chapter 9 Flavour and Mass Spectrometry ..............................................................................137
Jean-Luc Le Quéré and Géraldine Lucchi
Chapter 10 Evaluation of Nutraceutical Value ............................................................................181
Mariana Martínez-Ávila, Janet A. Gutiérrez-Uribe,
and Marilena Antunes-Ricardo
Section 3 MS Analysis of Residues
Chapter 11 Pesticide Analysis in Food Samples by GC-MS, LC-MS, and
Tandem Mass Spectrometry .....................................................................................211
Jeyabalan Sangeetha, Mahesh Pattabhiramaiah, Shanthala Mallikarjunaiah,
Devarajan Thangadurai, Suraj Shashikant Dabire, Ravichandra Hospet,
Muniswamy David, Saher Islam, M. Supriya, Akhil Silla, R. Preetha,
Inamul Hasan Madar, Ghazala Sultan, Ramachandran Chelliah,
Deog-Hwan Oh, Anand Torvi, and Zaira Zaman Chowdhury
Chapter 12 Mass Spectrometry of Food Contact Materials .......................................................231
Deepthi Eswar and Selvi Chellamuthu
Chapter 13 Mass Analysis in Veterinary Drugs .........................................................................247
Semih Ötleş and Vasfiye Hazal Özyurt
Chapter 14 Multi-Target Analysis and Suspect Screening of Xenobiotics in Milk
by UHPLC-HRMS/MS ............................................................................................255
Mikel Musatadi, Belén González-Gaya, Mireia Irazola, Ailette Prieto,
Nestor Etxebarria, Maitane Olivares, and Olatz Zuloaga
Chapter 15 Analytical Determination of Persistent Organic Pollutants from
Food Sources Using High-Resolution Mass Spectrometry ......................................279
Jeyabalan Sangeetha, Mahesh Pattabhiramaiah, Shanthala Mallikarjunaiah,
Devarajan Thangadurai, Lokeshkumar Prakash, Ravichandra Hospet,
Muniswamy David, Inamul Hasan Madar, Saher Islam, Akhil Silla,
M. Supriya, R. Preetha, Ghazala Sultan, Ramachandran Chelliah,
Deog-Hwan Oh, Anand Torvi, and Zaira Zaman Chowdhury
Chapter 16 MS and Food Forensics ............................................................................................291
Leo M.L. Nollet
Contents vii
Chapter 17 Detecting Food Pathogens through Mass Spectrometry Approaches ......................329
Saher Islam, Devarajan Thangadurai, Ravichandra Hospet, Zabin Khoje,
Lokeshkumar Prakash, Muniswamy David, Namita Bedi, Neeta Bhagat,
Umar Farooq, Khizar Hayat, Jeyabalan Sangeetha, Adil Hussain, and
Zaira Zaman Chowdhury
Chapter 18 Biogenic Amines Analysis by Mass Spectrometry ..................................................347
Sadaf Jamal Gilani, Chandra Kala, Mohammad Taleuzzaman,
Syed Sarim Imam, Sultan Alsheri, and Mohammad Asif
Chapter 19 Mass Spectrometry of Food Preservatives ...............................................................357
Emmanouil D. Tsochatzis
Chapter 20 Mass Spectrometry for Mycotoxin Detection in Food and Food Byproducts .........379
Devarajan Thangadurai, Saher Islam, Afshan Shafi, Namita Bedi,
Jeyabalan Sangeetha, Adil Hussain, Ravichandra Hospet,
Jarnain Naik, Muhammad Zaki Khan, Anand Torvi, Muniswamy David,
Zaira Zaman Chowdhury, and Amjad Iqbal
Section 4 MS Analysis in Food Authentication
Chapter 21 Mass Spectrometry in Food Authentication .............................................................403
Javed Ahamad, Subasini Uthirapathy, and Javed Ahmad
Section 5 emerging Fields
Chapter 22 Challenges and Trends of Mass Spectrometry for Food Analysis ...........................419
Robert Winkler
Index ..............................................................................................................................................431
Series Preface
There will always be a need to analyze food compounds and their properties. Current trends in
analyzing methods include automation, increasing the speed of analyses, and miniaturization. Over
the years, the unit of detection has evolved from micrograms to pictograms.
A classical pathway of analysis is sampling, sample preparation, cleanup, derivatization, separa-
tion, and detection. At every step, researchers are working and developing new methodologies. A
large number of papers are published every year on all facets of analysis. So, there is a need for
books that gather information on one kind of analysis technique or on the analysis methods for a
specific group of food components.
The scope of the CRC Series on Food Analysis & Properties aims to present a range of books
edited by distinguished scientists and researchers who have significant experience in scientific pur-
suits and critical analysis. This series is designed to provide state-of-the-art coverage on topics such
as:
1. Recent analysis techniques on a range of food components.
2. Developments and evolution in analysis techniques related to food.
3. Recent trends in analysis techniques for specific food components and/or a group of related
food components.
4. The understanding of physical, chemical, and functional properties of foods.
The book Mass Spectrometry in Food Analysis is volume number 18 of this series.
I am happy to be a series editor of such books for the following reasons:
• I am able to pass on my experience in editing high-quality books related to food.
• I get to know colleagues from all over the world more personally.
• I continue to learn about interesting developments in food analysis.
Much work is involved in the preparation of a book. I have been assisted and supported by a number
of people, all of whom I would like to thank. I would especially like to thank the team at CRC Press/
Taylor & Francis, with a special word of thanks to Steve Zollo, senior editor.
Many, many thanks to all the editors and authors of this volume and future volumes. I very much
appreciate all their effort, time, and willingness to do a great job.
I dedicate this series to:
• My wife, for her patience with me (and all the time I spend on my computer).
• All patients suffering from prostate cancer; knowing what this means, I am hoping they
will have some relief.
ix
Preface
The quality and safety of food depend to a large extent on its chemical composition. For the analyst,
food is a complex mixture of compounds embedded in a matrix. Thus, efficient food analysis needs
suitable extraction protocols and methods with a high analytical resolution.
Gas and liquid chromatography, coupled to mass spectrometry, enable the comprehensive study
of substance mixtures on a molecular level. Besides the determination of known materials, the
discovery and structure elucidation of new compounds is possible. Therefore, mass spectrometry
techniques are ideal for monitoring food quality and discovering novel compounds relevant to the
consumer.
For supporting the implementation of mass spectrometry methods in routine and research food
analysis labs, we edited this book, which contains five sections:
1. The first section explains the basics of mass spectrometry and its application for targeted
and untargeted analyses.
2. Section two compiles chapters dealing with the analysis of food components, such as the
mass spectrometry of the macronutrient lipids, proteins, and carbohydrates, evaluating
vitamins and nutraceuticals, pigments, flavors, and allergens.
3. Residuals analyses are treated in section three, including examining pesticides, food con-
tact materials, veterinary drugs, xenobiotics in milk, food preservatives, biogenic amines,
and organic pollutants. Further, food forensics and the detection of pathogens and myco-
toxins with mass spectrometry are presented.
4. The fourth section explains the use of mass spectrometry for food authentication.
5. The closing chapter presents challenges and trends of food analysis with mass spectrometry.
We hope that this book will be useful for practitioners and scientists in food research.
We cordially thank all authors for contributing to this book and for the editorial support of CRC.
Leo M.L. Nollet and Robert Winkler
xi
