Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, PR China.
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, PR China.
Food Chem. 2020 Jun 15;315:126158. doi: 10.1016/j.foodchem.2019.126158. Epub 2020 Jan 7.
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.
快速、无损、高通量的挥发性成分检测和筛选在食品风味分析中起着重要作用。气相色谱-离子迁移谱（GC-IMS）是一种用于分离和检测挥发性有机化合物的强大技术。它具有快速响应、高灵敏度、易于操作和低成本的特点。本文简要介绍了 GC-IMS 的工作原理，并对不同食品风味分析应用的最新研究进行了综述，包括食品分类和掺假、食品新鲜度和变质的评估、异味检测、食品加工过程监测以及食品储存过程中香气变化的评估。最后提出了 GC-IMS 的未来发展方向。
