Fast characterization of foodstuff by headspace mass spectrometry (HS-MS)

The field of the rapid characterization of products by HS-MS is reviewed. The general principle of HS-MS systems consists of introducing volatile components present in the HS of a sample without prior chromatographic separation into the ionization chamber of a mass spectrometer. The spectrum resulting from simultaneous ionization and fragmentation of the mixture of molecules introduced constitutes a “fingerprint” that is characteristic of the product being analyzed. Exploitation of this spectral information allows one determine the composition of the sample.