| Title: | Recent advances in chromatography-mass spectrometry and electronic nose technology in food flavor analysis and detection |
| Author(s): | Wei G; Dan M; Zhao G; Wang D; |
| Address: | "College of Food Science, Southwest University, Chongqing 400715, China. College of Food Science, Southwest University, Chongqing 400715, China. Electronic address: wangdamao@swu.edu.cn" |
| DOI: | 10.1016/j.foodchem.2022.134814 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Food flavor plays an important role in the consumption and acceptance of food, food production as well as food science research. Chromatography-mass spectrometry and electronic nose are the two most commonly used technologies in food flavor detection. Chromatography-mass has good qualitative and quantitative effect, wide detection range, and electronic nose is convenient and fast for practical application. In this paper, the principles, advantages and disadvantages, research progress and application in flavor fingerprinting of the two types of methods and their derived analytical techniques are reviewed. In particular, the application scenarios and advantages of different technologies combined are discussed in depth by summarizing studies that reflect the differences between different technologies. Finally, the current challenges and future directions of food flavor detection technology are discussed" |
| Keywords: | *Electronic Nose *Volatile Organic Compounds/analysis Flavoring Agents/analysis Food Additives/analysis Mass Spectrometry Chromatography Technology Odorants/analysis Analysis Application Detection Flavor Volatile organic compounds; |
| Notes: | "MedlineWei, Guozheng Dan, Meiling Zhao, Guohua Wang, Damao eng England 2022/11/11 Food Chem. 2023 Mar 30; 405(Pt A):134814. doi: 10.1016/j.foodchem.2022.134814. Epub 2022 Nov 7" |
