On June 5th from 2:30–4:30 pm at ASMS, an oral session on food safety and chemistry took place. We summarize this session here.
From 2:30–4:30 pm, there was an oral session titled, “Food Safety & Chemistry: Innovations,” which took place in Room 332. The session, chaired and presided by Boniek Vaz of the Universidade Federal de Goias in Brazil included six talks focusing on food safety in analytical chemistry.
At 2:30 pm, Andreas Walte of Photonion GmbH, in Schwerin, Germany, delivered a talk about photoionization mass spectrometry being used as a tool to predict product sensory information as well as the physical and chemical product attributes in real time.
Next, at 2:50 pm, Sara K. Schlange of the University of Nebraska-Lincoln delivered a talk about a novel mass spectrometry method that was used to detect and quantify peanut protein in processed food matrices.
The third talk of this oral session started at 3:10 pm. Nils Johannes Kuhlbusch of the University of Muenster and Thermo Fisher Scientific in Bremen, Germany, delivered a talk about isotopologue ration analysis in organic compounds, with a focus on caffeine in complex sample matrices.
Then, at 3:30 pm, Changling Hu of North Carolina A&T State University in Kannapolis, North Carolina, delivered a talk about a novel reactomic platform to retrieve reactive carbonyl species (RCS) and their interaction with polyphenols.
In the fifth talk of the session, which started at 3:50 pm, Francisco Jose Diaz-Galiano talked about cooking food in microwaveable plastic containers, with a focus on in situ formation of new chemical substances and increased migration of polypropylene polymers.
At 4:10 pm, the session concluded with a talk from Sophie Liuu of Universite Paris-Est. Liuu’s talk focused on the regioselective dissociation by collisional activation of alkali-cationized cereulide in the gas phase, examining coexisting charge-solvated salt forms compared to protonated salt forms.