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Quality and safety control and the validation of origin are hot issues in the production of food and its distribution, and are of primary concern to food and agriculture organization. Modern mass spectrometry (MS) provides unique, reliable and affordable methodologies to approach with a high degree of scientificity any problem which may be posed in this field. In this review the contribution of mass spectrometry to food analysis is presented aiming at providing clues on the fundamental role of the basic principles of gas-phase ion chemistry in applied research fields. Applications in proteomics, allergonomics, glycomics, metabolomics, lipidomics, food safety and traceability have been surveyed. The high level of specificity and sensitivity of the MS approach allows the characterization of food components and contaminants present at ultra-trace levels, providing a distinctive and safe validation of the products.

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In the paper here presented, virgin olive oils produced in the year crop 2010/2011 in two different areas of Egypt, Siwa oasis and Giza, were characterised by their chemical-physical parameters. Also, the analysis of volatile compounds by SPME/GC/MS was carried out and the results compared with those provided by the panel test for the same samples. SPME/GC/MS analysis revealed that most of the volatile compounds determined in the virgin olive oil samples under investigation, contribute to characterise the sensory notes related to the rancid perceptions, oily and fatty persistency justifying and hence the negative attributes noticed by the sensory evaluation. Sensory and SPME/GC/MS analysis of olive oils samples here investigated reveal that most of the volatile compounds are characterised by sensory notes related to the rancid perceptions.