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

Abstract

Pyrolysis–mass spectrometry (Py–MS) is an analytical fingerprinting technique, that offers distinct advantages in the field of food analysis. The sample is quickly decomposed at several hundred degrees Celsius and the resulting fragments are analysed by mass spectrometry. The mass spectra are subsequently submitted to multivariate data 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 characterisation 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 18O/16O ratio in food (pyrolysis–isotope ratio mass spectrometry, Py–IRMS). An example is given for the determination of the geographical origin of olive oils.