Supercritical fluid chromatography coupled to mass spectrometry: A valuable tool in food analysis

Abstract

Supercritical fluid chromatography (SFC), although known for several decades, has undergone a growing interest in the last few years fueled by the introduction of modern instruments with improved robustness, and hyphenation to mass spectrometry (MS). This allows the analysis of trace compounds in complex samples with high selectivity, high sensitivity and in a short time, which has contributed to its increased use in the food analysis area. This work reviews the principal applications of SFC-MS in food analysis, highlighting the most important achievements.