A review.Fermentation of cereals to obtain desired food products is an age-old technique.It is often used to enhance the acceptability and shelf-life of the product.Fermentation can be viewed as a process where microbes bring about metabolic changes in the overall metabolic constitution of the product.In recent years, food metabolomics is emerging as a field to decipher these metabolomic changes to develop a more sustainable and robust food industry.With the advent of advanced anal. platforms, it is now possible to analyze cereal fermentation in-depth in a high-throughput manner.One such tool is LC-MS which has now become an indispensable tool for such food-based studies.The dynamic coverage of metabolites along with high qual. and quant. reproducibility makes it a method of choice in many metabolomic studies.The present study undertakes an exhaustive survey of the scholarly literature from 2005 to 2023 focusing on key studies that employ the LC-MS platform to study fermentation, particularly in cereals.The findings strongly advocate for the versatility and utility of LC-MS especially when complemented with chemometric approach in unravelling the intricacies of cereal fermentationBy leveraging these insights, the food industry can further enhance the development of functional foods and foster innovation.