Mass spectrometry: A key technology in advancing foodomics

Abstract

Mass spectrometry (MS) has emerged as a powerful technique revolutionizing the field of food analysis. MS provides unparalleled insights into their chemical composition by precisely identifying and quantifying molecules within foods. Its versatility makes it invaluable for various food analysis applications, particularly in foodomics - a discipline integrating food science, chemistry, and omics to explore the complex chemical makeup of foods and their relation to quality, health, and safety. MS can accurately identify and quantify metabolites, proteins, and other compounds in foods, detect contaminants and allergens, and investigate correlations between food composition and consumer health. Popular techniques include LC-MS, GC-MS, and MALDI-TOF MS, each suited for analyzing different types of compounds. As a robust analytical tool, MS is driving research in foodomics. Providing molecular-level insights into food composition aids in developing high-quality and safe food products and promoting consumer health. With ongoing advancements, MS is poised to address future food challenges, such as sustainable food production, developing health-promoting foods, and ensuring rapid and accurate food quality assessment.