Application of Gas and Liquid Chromatography-Mass Spectrometry Technologies in Food Analysis
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".
Deadline for manuscript submissions: 10 April 2026
Special Issue Editors
Interests: Vibrational spectroscopy; Mass spectrometry; Metabolomics; Chemometrics; Food analysis; Plant characterization; Antioxidants
Special Issues, Collections and Topics in MDPI journals
Interests: Food Quality and Safety; Food Processing Technogies
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Chromatography, whether gas (GC) or liquid (LC), coupled to mass spectrometry (MS) is a high-throughput technique essential for the detailed analysis of food matrices. The versatility and proficiency of these techniques making them the first choice for composition analysis of foods and related matrices as well as their by-products. GC-MS excels at separating and identifying volatile and semi-volatile compounds, making it ideal for flavour and aroma profiling, including off-flavour monitoring and adulteration, detecting pesticide residues, and analysing fatty acid compositions. LC is proficient in analysing non-volatile, polar, and thermally labile compounds including vitamins, amino acids, sugars, mycotoxins, and flavonoids. MS provides unmatched sensitivity and specificity by identifying compounds based on their mass-to-charge ratio.
These tools are central to ensuring food quality and safety, enabling precise monitoring of composition, contaminants, and authenticity. The integration of advanced food technology and data analytics enhances traceability, real-time monitoring, and innovation across the food supply chain.
Chromatography and mass spectrometry continue to be vital in supporting public health, regulatory compliance, and consumer trust in modern food systems.
Dr. Clara Cecília Santana Sousa
Dr. Teresa R.S. Brandão
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- metabolome
- volatome
- gas and liquid chromatography
- mass Spectrometry
- food and related matrices
- bioactive compounds of foods and related matrices
- food spoilage/shelf life
- food quality
- microbial contamination
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