AN INTRODUCTION TO MASS SPECTROMETRY AND ITS APPLICATION IN THE ANALYSIS OF BEER, WINE, WHISKY AND FOOD

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Abstract
Mass spectrometry is a powerful analytical technique by which different chemical compounds can be identified, and valuable information gained as to their chemical structure. Both qualitative and quantitative data can be obtained and the instrumentation can be used on a stand-alone basis, or as a detector for a chromatographic system such as gas chromatography or high performance liquid chromatography. This paper provides a basic knowledge for analysts and brewers alike not familiar with the technique. To illustrate its utility, a number of examples are given for the analysis of food, beverages and contaminant components in raw materials and product. These include the identification of phenolic flavour components in whisky and beer, fatty acids in pizza, diethylene glycol confirmation in wine and contaminants identified from beer packaging materials.

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