Identification, Characterization, and Quantification of Food Compounds Using Chromatography and Mass Spectrometry: Second Edition

Dear Colleagues,

Volume I (https://www.mdpi.com/journal/foods/special_issues/FBE52KXD25) of this Special Issue was incredibly successful. We would like to express our gratitude to everyone involved for their participation.

Chromatography has become indispensable for the qualitative and quantitative analysis of a vast number of compounds in complex mixtures. In particular, gas chromatography (GC) and high-performance liquid chromatography (HPLC) have been widely used in different fields of food science. These techniques are often coupled to mass spectrometers, which are increasingly recognised as powerful tools for the unequivocal identification of specific compounds. HPLC-MS and GC-MS have been subjected to extensive and continuous improvements, allowing for the detection of bioactive compounds, food contaminants, toxins, and aroma compounds in different food matrices. Notwithstanding the importance of technological improvements, the development of new methods of extraction has made a remarkable contribution to food analysis.

In recent years, there has been a growing interest in the analysis of trace levels of several compounds, which may have a relevant impact on food quality. Despite the recent advances, the analysis of components at very low levels in complex matrices is still often a challenge. Therefore, this Special Issue in Foods aims to gather the latest research and advancements addressing the application of chromatographic and mass spectrometry methods in food science.

We encourage authors to share their scientific achievements in original research or review articles regarding the applications of these techniques in the analysis of naturally occurring compounds, food additives, and contaminants in different food sources. Potential topics include, but are not limited to, the identification and quantitation of food bioactive compounds, flavour and aroma compounds, environmental pollutants, adulterants, pesticides, mycotoxins, natural toxins, veterinary and human drugs, and the toxins generated during food processing and packaging materials. The development and validation of extraction and chromatographic methods, the identification of existing challenges and possible future approaches will also be considered.

We look forward to your valued contribution.

Dr. Andreia Bento Silva
Dr. Noelia Duarte
Guest Editors

Manuscript Submission Information

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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

• food analysis
• food security
• food authenticity
• natural products
• aroma compounds
• bioactive compounds
• liquid chromatography
• gas chromatography
• mass spectrometry
• chromatographic method development
• sample preparation