J.N. Seiber


The tools available to analyze the chemical composition of foods and other complex samples have developed rapidly, including commercial introduction of new instruments and many examples of utility. Areas of application include identification and quantification of newly uncovered bioactive chemicals and chemical classes, adulteration and authentication of foods, determining bioavailability of both parent and metabolites of specific interest, and addressing emerging environmental contaminant issues. FT-infrared and other spectroscopic techniques have seen increasing applications particularly in the area of in situ and/or screening analyses for the presence of specific classes of chemicals. Many of these tools are based upon mass spectrometry, with LC/MS and LC/MS/MS leading the way, but new applications of MALDI-TOF, isotope mass spectrometry, and highly sensitive specific ion detection systems are finding increasing applications. Advances have also been made in both NMR and MS-based metabolomics, in sample preparation techniques, and applications of analytical chemistry to biological analytes such as microorganisms in foods, behavior in food processing, and during the digestion of foods in the body. This paper will include an overview of new/recent applications of methods and of areas where continuing method development research is needed to address current and emerging issues with food quality and safety.