Use of pyrolysis-mass spectrometry in food analysis: Applications in the food analysis laboratory of the European Commission's Joint Research Centre
Pyrolysis-mass spectrometry (Py-MS) is an analytical fingerprinting technique that offers distinct advantages in the field of food analysis. Py-MS was successfully applied to the determination of the geographical origin of cocoa butters, the detection of added whey proteins in milk, the characterization of vinegar and wine and the ripening stages of cheese. By a careful control of the pyrolysis, Py-MS can be applied for the determination of the 180/160 ratio in food (pyrolysis-isotope ratio mass spectrometry, Py-IRMS). An example is given for the determination of the geographical origin of olive oils.
Bibliographic Reference: Article: Analytical and Applied Pyrolysis (1998)
Record Number: 199811330 / Last updated on: 1998-11-10
Original language: en
Available languages: en