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 screen...
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| Veröffentlicht in: | Food chemistry 2020-06, Vol.315, p.126158-126158, Article 126158 |
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| container_title | Food chemistry |
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| creator | Wang, Shuqi Chen, Haitao Sun, Baoguo |
| description | •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. |
| doi_str_mv | 10.1016/j.foodchem.2019.126158 |
| format | Article |
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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.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2019.126158</identifier><identifier>PMID: 32014672</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>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</subject><ispartof>Food chemistry, 2020-06, Vol.315, p.126158-126158, Article 126158</ispartof><rights>2019</rights><rights>Copyright © 2019. Published by Elsevier Ltd.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c434t-faffd59747c95d471b4adfd4be0dc1634f30a8ad3e72a8e5eaf05b986a73bfae3</citedby><cites>FETCH-LOGICAL-c434t-faffd59747c95d471b4adfd4be0dc1634f30a8ad3e72a8e5eaf05b986a73bfae3</cites><orcidid>0000-0002-7315-2828</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814619323106$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/32014672$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Wang, Shuqi</creatorcontrib><creatorcontrib>Chen, Haitao</creatorcontrib><creatorcontrib>Sun, Baoguo</creatorcontrib><title>Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•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.</description><subject>Adulteration</subject><subject>Chromatography, Gas - methods</subject><subject>Chromatography, Gas - statistics & numerical data</subject><subject>Flavoring Agents - analysis</subject><subject>Food Additives - analysis</subject><subject>Food Analysis - methods</subject><subject>Food Analysis - statistics & numerical data</subject><subject>Food flavor</subject><subject>GC–IMS</subject><subject>Ion Mobility Spectrometry - methods</subject><subject>Ion Mobility Spectrometry - statistics & numerical data</subject><subject>Odorants - analysis</subject><subject>Quality Control</subject><subject>Taste</subject><subject>Volatile organic compounds</subject><subject>Volatile Organic Compounds - analysis</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkM9u1DAQhy0EokvhFSofyyGLHTuxcwOtSqlUhMSfszWxx7teJfFiZyvlxjvwhjwJXm3LldPvMN_MT_MRcsXZmjPevtuvfYzO7nBc14x3a163vNHPyIprJSrFVP2crJhgutJcthfkVc57xlhh9UtyIUrKVtUrsv2KFqeZHlLcJsyZhomeLlM_wENMFCYYlhwyPeYwbekWMrW7FEeYCw-H3fLn1-8QJzrGPgxhXmg-oJ0LgHNa6PXtpszvPn97-5q88DBkfPOYl-THx5vvm0_V_Zfbu82H-8pKIefKg_eu6ZRUtmucVLyX4LyTPTJneSukFww0OIGqBo0NgmdN3-kWlOg9oLgk1-e75aGfR8yzGUO2OAwwYTxmU4uG6U53rC5oe0Ztijkn9OaQwghpMZyZk2SzN0-SzUmyOUsui1ePHcd-RPdv7clqAd6fASyfPgRMJtuAk0UXUrFjXAz_6_gLrNCVZQ</recordid><startdate>20200615</startdate><enddate>20200615</enddate><creator>Wang, Shuqi</creator><creator>Chen, Haitao</creator><creator>Sun, Baoguo</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-7315-2828</orcidid></search><sort><creationdate>20200615</creationdate><title>Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)</title><author>Wang, Shuqi ; Chen, Haitao ; Sun, Baoguo</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c434t-faffd59747c95d471b4adfd4be0dc1634f30a8ad3e72a8e5eaf05b986a73bfae3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Adulteration</topic><topic>Chromatography, Gas - methods</topic><topic>Chromatography, Gas - statistics & numerical data</topic><topic>Flavoring Agents - analysis</topic><topic>Food Additives - analysis</topic><topic>Food Analysis - methods</topic><topic>Food Analysis - statistics & numerical data</topic><topic>Food flavor</topic><topic>GC–IMS</topic><topic>Ion Mobility Spectrometry - methods</topic><topic>Ion Mobility Spectrometry - statistics & numerical data</topic><topic>Odorants - analysis</topic><topic>Quality Control</topic><topic>Taste</topic><topic>Volatile organic compounds</topic><topic>Volatile Organic Compounds - analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Wang, Shuqi</creatorcontrib><creatorcontrib>Chen, Haitao</creatorcontrib><creatorcontrib>Sun, Baoguo</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Wang, Shuqi</au><au>Chen, Haitao</au><au>Sun, Baoguo</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2020-06-15</date><risdate>2020</risdate><volume>315</volume><spage>126158</spage><epage>126158</epage><pages>126158-126158</pages><artnum>126158</artnum><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•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.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>32014672</pmid><doi>10.1016/j.foodchem.2019.126158</doi><tpages>1</tpages><orcidid>https://orcid.org/0000-0002-7315-2828</orcidid></addata></record> |
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| 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 |
| title | Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS) |
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