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Abstract
Nowadays, multidimensional techniques occupy an expanding niche in separation science, being strong evidence that one-dimensional systems are by themselves inadequate, especially when challenged with highly complex samples. No exceptions are foodstuffs: analytical multidimensional methods not only allow the qualitative and quantitative determination of the main compounds, but can also be selective and sensitive enough to permit the determination of minor components. The present review gives an overview of the application of three main types of multidimensional separations, off-line, on-line/heart-cutting, and comprehensive liquid chromatography, for the analysis of food and beverages. The principles, advantages, and disadvantages of each approach are briefly described.