摘要
食品风味是决定消费者接受度和产品品质的关键因素,其由复杂的挥发性、半挥发性化合物共同构成,涵盖香气、滋味等多维度特征。食品风味物质的分析技术是为食品科学领域的重要研究方向。本文阐述了GC-MS和GC-IMS的原理与特点,系统综述了二者在不同食品领域的应用现状,进一步分析二者联用的技术优势与现存挑战,并对未来技术发展趋势进行展望,为食品风味研究及相关产业的品质优化提供理论参考与技术支撑。
Food flavor is a key factor in determining consumer acceptance and product quality,which is composed of a complex mixture of volatile and semi-volatile compounds,covering-dimensional characteristics such as aroma and taste.The analysis technology of food flavor substances is an important research direction in the field of food science.This paper describes the principles and characteristics of-MS and GC-IMS,and systematically reviews the current application status of the two in different food fields.Further,the technical advantages and existing challenges of the two instruments in are analyzed,and the future development trend of the technology is prospected,providing theoretical reference and technical support for the quality optimization of food flavor research and related industries.
作者
田芳
李勇
张周洋
张红莉
京舒婷
贺伟
曹滂
欧露真
TIAN Fang;LI Yong;ZHANG Zhouyang;ZHANG Hongli;JING Shuting;HE Wei;CAO Pang;OU Luzhen(Chenzhou Food and Drug Inspection and Testing Center,Chenzhou 423000,China)
出处
《现代食品》
2026年第2期110-113,共4页
Modern Food
基金
湖南省自然科学基金(2024JJ8295)。
