Abstract
This PhD thesis research project is aimed at develop rapid analytical methods in the investigation of food-spoiling processes, such as oxidation and in adulteration processes. In particular, PTR-MS (Proton Transfer Reaction – Mass Spectrometry) is the suitable candidate for both objectives: it can be used to identify markers characterizing oxidation processes in finished food and to define the fingerprint of food and therefore verify the authenticity of products intended for human consumption.