期刊
FOOD CHEMISTRY
卷 315, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.126158
关键词
GC-IMS; Food flavor; Volatile organic compounds; Adulteration
资金
- National Key RAMP
- D Program of China [2018YFD0400601]
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.
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