Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 68, Issue 26, Pages 6956-6966Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.0c02587
Keywords
mass spectrometry; food storage; food processing; food adulteration
Funding
- National Key Research and Development Program of China [2017YFC1600500]
- National Natural Science Foundation of China [21575120, 21707112]
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Many physicochemical changes occur during food storage and processing, such as rancidity, hydrolysis, oxidation, and aging, which may alter the taste, flavor, and texture of food products and pose risks to public health. Analysis of these changes has become of great interest to many researchers. Mass spectrometry is a promising technique for the study of food and nutrition domains as a result of its excellent ability in molecular profiling, food authentication, and marker detection. In this review, we summarized recent advances in mass spectrometry techniques and their applications in food storage and processing. Furthermore, current technical challenges associated with these methodologies were discussed.
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