Use of pyrolysis mass spectrometry in food analysis: applications in the food analysis laboratory of the European Commissions' Joint Research Centre

Pyrolysis-mass spectrometry (Py-MS) is an analytical fingerprinting techniq ue, that offers distinct advantages in the field of food analysis. The samp le is quickly decomposed at several hundred degrees Celsius and the resulti ng fragments are analysed by mass spectrometry. The mass spectra are subseq uently submitted to multivariate data analysis. Py-MS was successfully appl ied to the determination of the geographical origin of cocoa butters, the d etection of added whey proteins in milk, the characterisation of vinegar an d wine and the ripening stages of cheese. By a careful control of the pyrol ysis, Py-MS can be applied for the determination of the O-18/O-16 ratio in food (pyrolysis-isotope ratio mass spectrometry, Py-IRMS). An example is gi ven for the determination of the geographical origin of olive oils. (C) 199 9 Elsevier Science B.V. All rights reserved.