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

• Published in: Food chemistry Vol. 315; p. 126158
• Main Authors: Wang, Shuqi, Chen, Haitao, Sun, Baoguo
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.06.2020
• Subjects: Adulteration; Chromatography, Gas - methods; Chromatography, Gas - statistics & numerical data; Flavoring Agents - analysis; Food Additives - analysis; Food Analysis - methods; Food Analysis - statistics & numerical data; Food flavor; GC–IMS; Ion Mobility Spectrometry - methods; Ion Mobility Spectrometry - statistics & numerical data; Odorants - analysis; Quality Control; Taste; Volatile organic compounds; Volatile Organic Compounds - analysis; Volatile organic compounds; Food flavor; GC–IMS; Adulteration
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2019.126158

•GC–IMS applied to food flavor analysis has rapidly developed in the past few years.•It is used for classification, adulteration studies, spoilage, off-flavor detection, etc.•GC–IMS is fast, convenient and precise with great future potential. 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.