Application of gas chromatography-ion mobility spectrometry in the analysis of food volatile components

Abstract

Gas chromatography-ion mobility spectrometry (GC-IMS) is an emerging analytical technique that has the advantages of fast response, high sensitivity, simple operation, and low cost. The combination of the fast speed and resolution of GC with the high sensitivity of IMS makes GC-IMS play an important role in the detection of food volatile substances. This paper focuses on the basic principles and future development trend, and the comparative analysis of the functions, similarities and differences of GC-IMS, GC-MS and electronic nose in the detection of common volatile compounds. A comprehensive introduction to the main application of GC-IMS in food volatile components: fingerprint identification of sample differences and detection of characteristic compounds. On the basis of perfecting the spectral library, GC-IMS will have broad development prospects in food authentication, origin identification, process optimization and product classification, especially in the analysis and identification of trace volatile food flavor substances.

The Effect of Co-Culture with Different Pichia kluyveri and Saccharomyces cerevisiae on Volatile Compound and Characteristic Fingerprints of Mulberry Wine

“…All analyses were performed in triplicate. Identification of volatiles were identified by comparing retention indices (RI) and the drift time (in milliseconds) of standard in the GC-IMS library [19].…”

“…At present, GC-IMS (gas chromatography-ion mobility spectrometry) has a good detection effect on such small molecule volatile substances [19]. Ion mobility spectrometry (IMS) is an analytical technique to detect trace gases and to characterize chemical ionic substances based on the difference in the rate of migration of gas phase ions in an electric field [20].…”

A novel topological indium–organic framework for reversible ammonia uptake under mild conditions and catalysis

“…can be integrated into the porous MOF skeletons, the resultant MOFs may be expected to be very benecial to not only the adsorption of NH 3 but also the desorption under mild conditions. [26][27][28] As a proof-of-concept study, in this paper we develop a new strategy for reversible NH 3 uptake under milder conditions by simultaneously combining m 2 -OH − and Cl − ions, m 2 -H 2 O and -CH 3 groups into an indium-organic framework (InOF), while InOFs have recently become a research hotspot due to the high chemical stabilities, 29 diverse coordinated modes and intriguing topological structures. [30][31][32] Based on these considerations and our previous work on substituted biphenyl-4,4 0 -dicarboxylic acids, [33][34][35][36][37][38][39][40][41][42] herein, by choosing 2,2 0dimethylbiphenyl-4,4 0 -dicarboxylic acid (H 2 L) as a bridging ligand to react with In 3+ ion under solvothermal conditions, a novel stable 3D InOF, [In 8 (m 2 -OH) 6 (m 2 -H 2 O) 3 L 6 Cl 6 ]$ 5DMF$4H 2 O (1), has been successfully constructed.…”

Recent Progress in Electronic Noses for Fermented Foods and Beverages Applications

“…One of the effective tools for qualitative food and beverage identification meeting these criteria is an electronic nose (E-nose). There is a Fermentation 2022, 8, 302 2 of 24 global trend in the development of E-nose systems instead of standard equipment such as GC, GC/MS, SPME/GC-TOFMS, GC-IMS, etc., in the qualitative analysis of food and beverages [11][12][13][14][15][16][17][18][19][20]. Although there are a set of review articles on the E-nose in food and beverage applications, comprehensive reviews focusing on fermented food and beverages based on E-nose technology are still limited.…”