Research progress on analysis of food aroma substances by GC-O/MS
LI Chao1, KE Runhui2*, WANG Ming2, LI Chunyuan3, WANG Xiao2, CHEN Jiajie2, WU Yixuan2
1 (China Academy of Home Appliances, Beijing 100037, China) 2 (China Food fermentation Industry Research Institute Co., Ltd., National Food quality Supervision and Inspection Center, Beijing 100015, China) 3 (National Agricultural products fresh-keeping Engineering Research Center, Tianjin 300000, China)
Abstract: Aroma is one of the important qualities of food, and the difference of aroma components is the main reason for the formation of food characteristic flavor. The study of aroma active components is of great significance to the process optimization and product development of food industry, and Gas chromatography -olfactometry/mass spectrometry (GC-O/MS) is a hot technology to study food aroma active components. The research progresses of GC-O-MS detection technology in food field in last five years are summarized in this review, including the development of sample pretreatment technology and instrumental analysis, the identification of key aroma substances, and the correlation analysis of experimental data by chemometrics, etc. It is hoped that this review could help with the research and application of the study on food aroma in the future.
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