“…GC is a popular chromatographic technique for PAHs' detection in food matrices since PAHs are thermally stable and the majority are volatile and readily vaporized. PAH analyses using GC are accompanied by detectors such as MS [159,161,[168][169][170][171][172][173], MS/MS [154,[174][175][176], FID [121,160,162,163], or high-resolution MS (HRMS) [57,85,177] Nevertheless, more recent studies tend to utilize MS combined with GC to detect PAHs in food as it offers better method sensitivity, selectivity, and identification abilities compared to FID, and is more convenient and cost-effective than MS/MS and HRMS. In some nations, GC-MS is a component of national standard methods for the determination of PAHs in different food categories (e.g., cereals/cereal products, meats/meat products, and aquatic foods/aquatic food products) [178].…”