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

•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.