Recent progress in food flavor analysis using gas chromatography-ion mobility spectrometry (GC-IMS).

By Shuqi Wang, Haitao Chen, Baoguo Sun. Food Chemistry, 2020

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Rapid, nondestructive, high-throughput testing and screening of volatile ingredients plays an important role in food flavor analysis. Gas chromatography-ion mobility spectrometry (GC-IMS) is a powerful technique for the separation and sensitive detection of volatile organic compounds. It has a fast response, high sensitivity, easy operation, and low cost. In this article, a brief introduction to the working principle of GC-IMS is presented. A summary of recent studies of different food flavor analysis applications is also provided, including food classification and adulteration, the evaluation of food freshness and spoilage, off-flavor detection, monitoring the processing of food products, and evaluation of aroma changes during food storage. Finally, future directions of GC-IMS are proposed.

Subfields: Animal Science and Zoology, Biomedical Engineering, Spectroscopy

View Paper: https://www.semanticscholar.org/paper/5ede1e52d718971eaba38760b0152877cafe3629