GC-MS analysis is an analytical technique that couples gas chromatography, which separates volatile compounds in a sample, with mass spectrometry, which identifies and quantifies them, making it a standard tool for detecting volatile pesticide residues, contaminants and aroma markers in food and agricultural products.
In trade practice
In food trade laboratories, GC-MS is applied to screen for volatile organochlorine and organophosphate pesticides in grain and dried fruit, to characterise the volatile fingerprint of honey for authenticity purposes, and to detect solvent residues in edible oils. Results are reported on a certificate of analysis and compared against limits set in applicable EU regulations. A common limitation is that GC-MS is unsuitable for non-volatile or thermolabile compounds such as certain mycotoxins or polar pesticides, which require LC-MS/MS instead. The laboratory must hold ISO/IEC 17025 accreditation for the specific GC-MS method used.
In a specification
A specification may require GC-MS analysis for volatile pesticide residues or solvent residues, naming the analytical method and referencing the applicable EU regulation that sets the maximum permitted levels.