Mass Spectrometry Imaging in Food Analysis  book cover
1st Edition

Mass Spectrometry Imaging in Food Analysis

ISBN 9781138370692
Published May 18, 2020 by CRC Press
214 Pages 22 Color & 25 B/W Illustrations

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Book Description

Food contains various compounds and many technologies exist to analyze those molecules of interest. However, the analysis of the spatial distribution of those compounds using conventional technology, such as liquid chromatography-mass spectrometry or gas chromatography-mass spectrometry is difficult.

Mass spectrometry imaging (MSI) is a mass spectrometry technique to visualize the spatial distribution of molecules, as biomarkers, metabolites, peptides or proteins by their molecular masses. Despite the fact that MSI has been generally considered a qualitative method, the signal generated by this technique is proportional to the relative abundance of the analyte and so quantification is possible.

Mass Spectrometry Imaging in Food Analysis, a volume in the Food Analysis and Properties Series, explains how the novel use of matrix-assisted laser desorption/ionization mass spectrometry imaging (MALDI-MSI) will be an ideal complementary approach. MALDI-MSI is a two-dimensional MALDI-MS technology that can detect compounds in a tissue section without extraction, purification, separation, or labeling. It can be used to visualize the spatial distribution of biomolecules in foods.


  • Explains the novel use of matrix-assisted laser desorption/ionization mass spectrometry imaging in food analysis
  • Describes how MALDI-MSI will be a useful technique for optical quality assurance.
  • Shows how MALDI-MSI detects food contaminants and residues
  • Covers the historical development of the technology

While there are a multitude of books on mass spectrometry, none focus on food applications and thus this book is ideally suited to food scientists, food industry personnel engaged in product development, research institutions, and universities active in food analysis or chemical analysis.

Also available in the Food Analysis and Properties Series:

Food Aroma Evolution: During Food Processing, Cooking, and Aging, edited by

Matteo Bordiga and Leo M.L. Nollet (ISBN: 9781138338241)

Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568)

Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796)

For a complete list of books in this series, please visit our website at:

Table of Contents


Series Preface vii

About the Editor ix

List of Contributors xi

Introduction xiii


Chapter 1 Mass Spectrometry Imaging 3

Leo M.L. Nollet

Chapter 2 Imaging Mass Spectrometry for Small Molecules 13

Fangbiao Li


Chapter 3 Matrix-Assisted Laser Desorption Ionization (MALDI)

and Atmospheric Pressure-MALDI (AP-MALDI) 37

Nrusingha Charan Basantia

Chapter 4 MALDI IMS for Proteins and Biomarkers 51

Michelle L. Reyzer and Richard M. Caprioli

Chapter 5 Secondary-Ion Mass Spectrometry 73

Leo M.L. Nollet

Chapter 6 Desorption Electrospray Ionization Mass Spectrometry

Imaging in Food Applications 81

Semih Ötleş and Vasfiye Hazal Özyurt

Chapter 7 Liquid Extraction Surface Analysis 91

Leo M.L. Nollet

Chapter 8 Laser Ablation Inductively Coupled Plasma Mass

Spectrometry 95

Leo M.L. Nollet

Chapter 9 Different Mass Spectrometry Imaging Methods 103

Sadaf Jamal Gilani, Chandrakala, and Md. Taleu Zzaman


Chapter 10 Introduction to Ambient Mass Spectrometry Techniques 119

Raquel Sero, Maria Teresa Galceran, Encarnacion Moyano, and

Leo M.L. Nollet

Chapter 11 Use of an “Intelligent Knife” (iknife), Based on the Rapid

Evaporative Ionization Mass Spectrometry Technology, for

Authenticity Assessment of Pistachio Samples 159

Francesca Rigano, Sara Stead, Domenica Mangraviti, Renata

Jandova, Davy Petit, Nino Marino, and Luigi Mondello


Chapter 12 Comparison of Machine Learning Algorithms for Predictive

Modeling of Beef Attributes Using Rapid Evaporative

Ionization Mass Spectrometry (REIMS) Data 181

Devin A. Gredell, Amelia R. Schroeder, Keith E. Belk, Corey D.

Broeckling, Adam L. Heuberger, Soo-Young Kim, D. Andy King,

Steven D. Shackelford, Julia L. Sharp, Tommy L. Wheeler, Dale R.

Woerner, and Jessica E. Prenni

Index 195

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Leo M. L. Nollet earned an MS (1973) and PhD (1978) in biology

from the Katholieke Universiteit Leuven, Belgium. He is an editor

and associate editor of numerous books. He edited for M. Dekker,

New York—now CRC Press of Taylor & Francis Publishing

Group—the first, second, and third editions of Food Analysis

by HPLC and Handbook of Food Analysis. The last edition is a

two-volume book. Dr. Nollet also edited the Handbook of Water

Analysis (first, second, and third editions) and Chromatographic

Analysis of the Environment, third and fourth editions (CRC

Press). With F. Toldrá, he coedited two books published in 2006,

2007, and 2017: Advanced Technologies for Meat Processing (CRC

Press) and Advances in Food Diagnostics (Blackwell Publishing—

now Wiley). With M. Poschl, he coedited the book Radionuclide Concentrations in Foods

and the Environment, also published in 2006 (CRC Press). Dr. Nollet has also coedited

with Y. H. Hui and other colleagues on several books: Handbook of Food Product

Manufacturing (Wiley, 2007), Handbook of Food Science, Technology, and Engineering

(CRC Press, 2005), Food Biochemistry and Food Processing (first and second editions;

Blackwell Publishing—now Wiley—2006 and 2012), and the Handbook of Fruits and

Vegetable Flavors (Wiley, 2010). In addition, he edited the Handbook of Meat, Poultry,

and Seafood Quality, first and second editions (Blackwell Publishing—now Wiley—2007

and 2012). From 2008 to 2011, he published five volumes on animal product-related books

with F. Toldrá: Handbook of Muscle Foods Analysis, Handbook of Processed Meats and

Poultry Analysis, Handbook of Seafood and Seafood Products Analysis, Handbook of

Dairy Foods Analysis, and Handbook of Analysis of Edible Animal By-Products. Also,

in 2011, with F. Toldrá, he coedited two volumes for CRC Press: Safety Analysis of Foods

of Animal Origin and Sensory Analysis of Foods of Animal Origin. In 2012, they published

the Handbook of Analysis of Active Compounds in Functional Foods. In a collaboration

with Hamir Rathore, Handbook of Pesticides: Methods of Pesticides Residues

Analysis was marketed in 2009; Pesticides: Evaluation of Environmental Pollution in

2012; Biopesticides Handbook in 2015; and Green Pesticides Handbook: Essential Oils

for Pest Control in 2017. Other finished book projects include Food Allergens: Analysis,

Instrumentation, and Methods (with A. van Hengel; CRC Press, 2011) and Analysis

of Endocrine Compounds in Food (Wiley-Blackwell, 2011). Dr. Nollet’s recent projects

include Proteomics in Foods with F. Toldrá (Springer, 2013) and Transformation

Products of Emerging Contaminants in the Environment: Analysis, Processes,

Occurrence, Effects, and Risks with D. Lambropoulou (Wiley, 2014). In the series Food

Analysis & Properties, he edited (with C. Ruiz-Capillas) Flow Injection Analysis of Food

Additives (CRC Press, 2015) and Marine Microorganisms: Extraction and Analysis of

Bioactive Compounds (CRC Press, 2016). With A.S. Franca, he coedited Spectroscopic

Methods in Food Analysis (CRC Press, 2017), and with Horacio Heinzen and Amadeo R.

Fernandez-Alba he coedited Multiresidue Methods for the Analysis of Pesticide Residues

in Food (CRC Press, 2017). Further volumes in the series Food Analysis & Properties

are Phenolic Compounds in Food: Characterization and Analysis (with Janet Alejandra

Gutierrez-Uribe, 2018), Testing and Analysis of GMO-Containing Foods and Feed (with

Salah E. O. Mahgoub, 2018), Fingerprinting Techniques in Food Authentication and

Traceability (with K. S. Siddiqi, 2018), Hyperspectral Imaging Analysis and Applications

for Food Quality (with N.C. Basantia and Mohammed Kamruzzaman, 2018), Ambient

Mass Spectroscopy Techniques in Food and the Environment (with Basil K. Munjanja,

2019), and Food Aroma Evolution: During Food Processing, Cooking, and Aging (with

M. Bordiga, 2019).