title: Review: multistage mass spectrometry in quality, safety and origin of foods.
abstract: Quality and safety control and the validation of origin are hot issues in the production of food and its distribution, and are of primary concern to food and agriculture organization. Modern mass spectrometry (MS) provides unique, reliable and affordable methodologies to approach with a high degree of scientificity any problem which may be posed in this field. In this review the contribution of mass spectrometry to food analysis is presented aiming at providing clues on the fundamental role of the basic principles of gas-phase ion chemistry in applied research fields. Applications in proteomics, allergonomics, glycomics, metabolomics, lipidomics, food safety and traceability have been surveyed. The high level of specificity and sensitivity of the MS approach allows the characterization of food components and contaminants present at ultra-trace levels, providing a distinctive and safe validation of the products.
authors.affiliation: Dipartimento di Chimica, Università della Calabria, Arcavacata di Rende, Italy.
authors.forename: Donatella
authors.initials: D
authors.lastname: Aiello
authors.forename: Damiano
authors.initials: D
authors.lastname: De Luca
authors.forename: Emanuela
authors.initials: E
authors.lastname: Gionfriddo
authors.forename: Attilio
authors.initials: A
authors.lastname: Naccarato
authors.forename: Ana
authors.initials: A
authors.lastname: Napoli
authors.forename: Elvira
authors.initials: E
authors.lastname: Romano
authors.forename: Anna
authors.initials: A
authors.lastname: Russo
authors.forename: Giovanni
authors.initials: G
authors.lastname: Sindona
authors.forename: Antonio
authors.initials: A
authors.lastname: Tagarelli