Mineral oil residues in food gain a lot of public concern in the recent years. No matter if talking about rice, noodles, olive oil or chocolate, there are numerous examples of mineral oil contaminations in food. At the moment the challenges we face are the ubiquitous presence of mineral oils from raw material to the finished product and the big lack of information concerning composition, healtheffects, analysis and regulatory limits. Mineral oil hydrocarbons (MOH) are divided into the two groups mineral oil saturated hydrocarbons (MOSH) and mineral oil aromatic hydrocarbons (MOAH). The MOAH consist of aromatic substance classes, that can be highly alkylated and have 1-4 rings. They make up 15-30% of the whole mineral oil fraction and contain potential mutagenic and carcinogenic substances. The new LC-GC-FID with automated MOH analysis and the possibility of collecting pre-separated fractions gives the opportunity for additional analysis of complex sample mixtures using GC-MS or GCxGC-MS.