Abstract

Ambient mass spectrometry (AMS) is the collective term for a set of techniques that enable ions to be generated from condensed
phase specimens in atmospheric conditions before being gathered and examined by a mass spectrometer. Direct molecular
identification of a variety of raw food specimens is made possible by AMS with little to no sample pretreatment. Due to
AMS’s excellent sensitivity and selectivity with analysis, it is progressively used in the disciplines of food science and industry.
A variety of solid and liquid samples could be directly analyzed using ambient ionization methods and MS. A unique opportunity
to examine the spatial‑chemical data from a variety of food samples is also presented by MS imaging. This article discusses that
the AMS principle, how it can be used to analyze a variety of food samples, its benefits and drawbacks, as well as the impact
AMS has on food chemistry and the difficulties it presents. This article provides an outline of the most recent and popular AMS
methods in the food business, rather than a systematic review.