Abstract: Food fraud refers to the act of deliberately misdescribing foods and making claims inconsistent with the true attributes. Food adulteration is the most common form of food fraud. Four kinds of adulteration behaviors, namely counterfeiting, dilution, illegal addition and mislabeling of ingredients, account for a large proportion of the numerous food fraud incidents. With the diversification of food processing methods, the globalization of food trade and the complication of the food supply chain, food adulteration is becoming more and more hidden, making it difficult to identify food adulteration by conventional targeted analysis methods. Therefore, non-targeted analysis technology has gradually become more and more popular in the field of food adulteration identification. In this review, the application of omics technology based on liquid chromatogram-high resolution mass spectrometry in food adulteration identification is summarized.

Key words: food fraud; food adulteration; liquid chromatography; high resolution mass spectrometry