Development and validation of mass spectrometry-based methods for food quality and food safety assessment

TL;DRAbstract

In this PhD thesis, analytical chemistry plays a significant role in the assessment of food quality and safety; in particular, three different topics have been addressed to and they are presented into three chapters in which different analytical methodologies have been developed, validated and applied successfully in different topics of food chemistry research.\nThe first chapter is focused on an innovative analytical technique, capillary zone electrophoresis coupled to tandem mass spectrometry. This technique was exploited for the first time for the determination of two products of the Maillard reaction: N-ε-furoylmethyl-L-lysine (furosine) and 5-hydroxymethylfurfural (HMF), which are widely used as markers of food process as well as markers of the nutritional quality of food. The potentiality of this methodology has been investigated as it appears very interesting from different points of view: low consumption of solvents and sample, short time of analysis and high specificity due to

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