ABSTRACT
Mass spectrometry (MS) is a powerful modern analytical technique which provides detailed structural information for molecules. This capability, and the fact that it easily interfaces with commonly used chromatographic techniques, makes it a very useful tool for food analysis. MS can be used to characterize food composition or to monitor adulteration of foods by residues or other extraneous substances. A recent review by Careri et al. [1] is an excellent reference that demonstrates the wide scope of MS in the analysis of food, including the analysis of natural and xenobiotic substances as well as metals in food products. An earlier review by Careri et al. [2] described the use of LC/MS for residue analysis in food.
