The power of foodomics as a discipline that is now broadly used for quality assurance of food products and adulteration identification, as well as for determining the safety of food, is presented. Concerning sample preparation and application, maintenance of highly sophisticated instruments for both high-performance and high-throughput techniques, and analysis and data interpretation, special attention has to be paid to the development of skilled analysts. The obtained data shall be integrated under a strong bioinformatics environment. Modern mass spectrometry is an extremely powerful analytical tool since it can provide direct qualitative and quantitative information about a molecule of interest from only a minute amount of sample. Quality of this information is influenced by the sample preparation procedure, the type of mass spectrometer used and the analyst's skills. Technical advances are bringing new instruments of increased sensitivity, resolution and speed to the market. Other methods presented here give additional information and can be used as complementary tools to mass spectrometry or for validation of obtained results. Genomics and transcriptomics, as well as affinity-based methods, still have a broad use in food analysis. Serious drawbacks of some of them, especially the affinity-based methods, are the cross-reactivity between similar molecules and the influence of complex food matrices. However, these techniques can be used for pre-screening in order to reduce the large number of samples. Great progress has been made in the application of bioinformatics in foodomics. These developments enabled processing of large amounts of generated data for both identification and quantification, and for corresponding modeling.

中文翻译：

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食品组学和食品安全：我们所处的位置。

介绍了食品组学作为一门学科的力量，该学科目前广泛用于食品质量保证和掺假识别以及确定食品安全。关于样品制备和应用、高性能和高通量技术的高度精密仪器的维护以及分析和数据解释，必须特别关注熟练分析人员的培养。获得的数据需要在强大的生物信息学环境下进行整合。现代质谱分析是一种极其强大的分析工具，因为它可以仅从极少量的样品中提供有关感兴趣分子的直接定性和定量信息。该信息的质量受到样品制备程序、所用质谱仪类型和分析人员技能的影响。技术进步正在为市场带来更高灵敏度、分辨率和速度的新仪器。这里介绍的其他方法提供了额外的信息，可以用作质谱分析的补充工具或用于验证所获得的结果。基因组学和转录组学以及基于亲和力的方法在食品分析中仍然有着广泛的用途。其中一些方法（尤其是基于亲和力的方法）的严重缺点是相似分子之间的交叉反应性以及复杂食品基质的影响。然而，这些技术可以用于预筛选，以减少大量样本。生物信息学在食品组学中的应用取得了巨大进展。这些发展使得能够处理大量生成的数据以进行识别和量化以及相应的建模。