Advances in LC-MS for food analysis

Within the wide host of hyphenated techniques, liquid chromatography-mass spectrometry (LCMS) has recently emerged to a central role in different fields, including food analysis. In this review, the most recent LC-MS approaches are overviewed; technical requirements for linkage of an LC system to an MS one, are also briefly discussed. In addition, advantages to be gained by the employment of on-line 2DLC in the “comprehensive” mode are illustrated, as well as selected applications for the analysis of most common foodstuffs, namely triacylglycerols, carotenoids, and polyphenols. Finally, future trends toward the use of LC-MS in the food field are reported