Elemental and Isotopic Mass Spectrometry

Abstract Analytical challenges of elemental and isotope food analysis are discussed, introducing the fundamental principles of different techniques such as ICP-MS, IRMS, TIMS, and their variants such as MC-ICP-MS, LC-ICP-MS, FFF-ICP-MS, and GC-IRMS. Applications are discussed and commented. Selected examples illustrate the analytical approaches, which are used to address specific issues in various areas of food and nutrition research such as food authentication, metallomics, speciation, toxic and nutritive elements, nanomaterials, and migration studies. Special reference is given to novel advances in mass spectrometry methods such as hyphenated techniques. Advantages and limitations of different elemental and isotope techniques as applied to food safety, quality, and authentication are discussed while insight is provided on the future of the field. Results of a scientometric assessment of the field are provided, highlighting trends in research efforts such as determination of REEs for food authentication.

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