Methods of analysis and control in food chemistry by chromatographic techniques with UV-Vis and mass spectrometry detections

Investigation in food science and technology, both by the food industry and governmental agencies, is based on the evaluation of food composition and characteristics. All food products require analysis as part of a quality management program that involves the development, the production processes and the control of the commercial product. The chemical composition and physical properties of food are necessary to evaluate the nutritive value, the functional characteristics and the acceptability of the food product. The nature of the sample and the specific use of the analysis dictate the choice of the analytical methods. Speed, precision, accuracy and ruggedness are often key factors in this choice. In any case the validation of the method for the specific food matrix is necessary to ensure the reliability of the method. Moreover, the success of any analytical method relies on the proper sampling selection and preparation of the food sample, on the careful execution of the analysis, and on the appropriate treatment and interpretation of the data. Methods of analysis developed and endorsed by nonprofit scientific organizations allow for standardized comparisons of the results between different laboratories, and for the evaluation of standard procedures. The official methods for the analysis of foods must ensure to meet the legal requirements established by governmental agencies. Food analysis can be defined as the discipline dealing with the development, application and comparison of the analytical procedures for characterizing the properties of foods and their constituents.