TY - JOUR
T1 - Mass Spectrometry for Analysis of Changes during Food Storage and Processing
AU - Cao, Guodong
AU - Li, Kun
AU - Guo, Jinggong
AU - Lu, Minghua
AU - Hong, Yanjun
AU - Cai, Zongwei
N1 - Funding Information:
The authors acknowledge the National Key Research and Development Program of China (2017YFC1600500) and the National Natural Science Foundation of China (21575120 and 21707112).
Publisher copyright:
© 2020 American Chemical Society
PY - 2020/7/1
Y1 - 2020/7/1
N2 - 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.
AB - 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.
KW - food adulteration
KW - food processing
KW - food storage
KW - mass spectrometry
UR - http://www.scopus.com/inward/record.url?scp=85087467680&partnerID=8YFLogxK
U2 - 10.1021/acs.jafc.0c02587
DO - 10.1021/acs.jafc.0c02587
M3 - Review article
C2 - 32516537
AN - SCOPUS:85087467680
SN - 0021-8561
VL - 68
SP - 6956
EP - 6966
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
IS - 26
ER -
