Advancements in Mass Spectrometry - Based Techniques for the Traceability and Safety of Cereal Products

Consumer preference in recent years has made a big shift towards organic products, while studies have shown that consumers are willing to pay premium prices for foods with traceability certification labels. Strict rules are set by European and international regulatory bodies for the labelling of such products. Nevertheless, new cases of food fraud continue to arise, constituting a threat for the economy and potentially for human health. The development of analytical techniques for the characterization of food products is imperative. Considering that cereal and cereal-based products comprise the main commodities produced and consumed worldwide, the matrices examined in this work included wheat and wheat-derived products, rice f lour and gluten-free flours (oat and rice).