You can do a lot of things with GC/MS in food analysis, but what I have used it most with is cholesterol, and I also developed a method for oxysterols in dried milk powder, both using TMS derivatization and 5MS column packing, 30 M. This column is great for many other terpenes, as well.

Some example can be found here https://www.researchgate.net/publication/232716871_BOOK_CHEMICAL_ANALYSIS_OF_FOOD_TECHNIQUES__APPLICATIONS_1st_Edition_Editor_Yolanda_Pic_(Elsevier-Academic_Press)ISBN_9780123848628Chapter_9_Mass_SpectrometryGeorge_Kaklamanos_Eugenio_Aprea_Georgios_Theodoridis?ev=prf_pub

Anyway there are a lot of review that you can have a look in.

Chapter BOOK: CHEMICAL ANALYSIS OF FOOD: TECHNIQUES & APPLICATIONS, ...

Pesticide analysis nowadays put more importance to LC/MS than GC/MS because most of the newer compounds are polar or moderately-polar with low application rate, It is sensitive and easy to use because you don't have to do solvent exchange to acetontone or other GC compatilbe solvent. However, GC/MS is still very useful for those pesticides cannot be analyzed by LC/MS such as DDT, Hexachlorobenzene. If you have only GC/MS, you can do the fullscan with DRS software from Agilent (Google it) so you can expand your scope and scan 1000+ than can be analyzed by GC.

Application of Gas chromatography Mass Spectrometry (GC MS) Food analysis

The food protection from potentially hazardous residues has become a major topic of public interests and the food analyst plays an important role in modern society for that Gas chromatography Mass Spectrometry (GC MS) is used widely in applications involving food analysis. Typical applications pertain to the quantitative and/or qualitative analysis of food composition, natural products, food additives, flavor and aroma components, a variety of transformation products, and contaminants, such as pesticides, fumigants, environmental pollutants, natural toxins, veterinary drugs, and packaging material , as well as toxins from spoilage, vegetative bacteria, endospores, or fungi (mycotoxins). Additives usually consist of components that are added to food products (such as preservatives, colors, or flavors). Gas chromatography-mass spectrometry (GC-MS) is used to gain qualitative results of detected metabolites for biological samples as it provides superior distinguish ability, detection sensitivity and integrated standard mass spectrometry library . How to take advantage of this technique in the identification of various substances without use of standard substances making it easy for a researcher in the field of food analysis and bio-technologies . The aim of the lecture is focus on use the (GC MS) in food analysis and biotechnology

This may also help

https://web.vscht.cz/~hajslovj/publications/lehotay_gctrends_trac_vol21_p686-697.pdf