Although there have been many studies on the analysis methods, production mechanism, and toxicity of acrolein in foods, there is a lack of analysis data for various foods, especially vegetables and fruits. This study is significant in detecting acrolein by distinguishing more than 100 food samples into four matrices using a validated acrolein analysis method developed. Analytical method of acrolein was established by solid phase extraction (SPE) with high performance liquid chromatography tandem mass spectrometry (LC-MS/MS). Linearity (R2), limit of detection (LOD), limit of quantitation (LOQ), accuracy and precision for analytical method of acrolein, were > 0.99, 0.14–1.73 ug/kg, 0.43–5.24 ug/kg, 82.12 –119.30 % and 0.52–12.11 RSD % of intra, inter-day.

Food products were classified into a total of 4 matrixes by characteristic such as fatty solid, non fatty solid (with high and low water content) and fatty liquid. Acrolein was detected in 89 out of 102 foods such as agricultural food, meet products, sea foods and processed foods resulting in a detection rate of 96.08%.