Mass Spectrometry for Analysis of Changes during Food Storage and Processing

Guodong Cao, Kun Li, Jinggong Guo, Minghua Lu, Yanjun Hong*, Zongwei Cai*

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

39 Citations (Scopus)


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.

Original languageEnglish
Pages (from-to)6956-6966
Number of pages11
JournalJournal of Agricultural and Food Chemistry
Issue number26
Publication statusPublished - 1 Jul 2020

Scopus Subject Areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

User-Defined Keywords

  • food adulteration
  • food processing
  • food storage
  • mass spectrometry


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