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Rapid and Visual Favor Analysis Using Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) in Meat Products: Research Progress and Future Trends.

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Title: Rapid and Visual Favor Analysis Using Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) in Meat Products: Research Progress and Future Trends.
Authors: Jia, Shiliang1,2,3,4 (AUTHOR), Jia, Zhifang1,4 (AUTHOR), An, Jun5 (AUTHOR), Ding, Yicheng1,4 (AUTHOR), Chang, Jie3 (AUTHOR), Wang, Yanbo2 (AUTHOR), Zhou, Xuxia1,4 (AUTHOR)
Source: Journal of Food Biochemistry. 5/16/2024, Vol. 2024, p1-16. 16p.
Subjects: Meat flavor & odor, Meat analysis, Gas analysis, Spectrometry, Volatile organic compounds, Meat
Abstract: The flavor profile of meat and its processed products is highly volatile and subject to significant changes during storage, processing, and transportation. It is therefore crucial to monitor the flavor of meat to evaluate sensory quality and protect consumer health and safety. Gas chromatography-ion mobility spectrometry (GC-IMS) has become increasingly popular due to its advantages of being nondestructive, rapid, and capable of trace detection. The analysis of volatile organic compounds (VOCs) using this technique is continuously applied in the assessment of food freshness, origin traceability, and adulteration detection. GC-IMS has emerged as a promising tool for accurate monitoring and characterization of VOCs in food, particularly in the field of meat flavor analysis. Its applications include meat product authentication, adulteration detection, processing and storage-related flavor changes, and freshness monitoring. This paper provides a comprehensive overview of the working principle of GC-IMS and its applications in meat flavor analysis, while exploring future trends and potential limitations associated with the technique. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Biochemistry is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Data: Rapid and Visual Favor Analysis Using Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) in Meat Products: Research Progress and Future Trends.
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Biochemistry%22">Journal of Food Biochemistry</searchLink>. 5/16/2024, Vol. 2024, p1-16. 16p.
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  Data: <searchLink fieldCode="DE" term="%22Meat+flavor+%26+odor%22">Meat flavor & odor</searchLink><br /><searchLink fieldCode="DE" term="%22Meat+analysis%22">Meat analysis</searchLink><br /><searchLink fieldCode="DE" term="%22Gas+analysis%22">Gas analysis</searchLink><br /><searchLink fieldCode="DE" term="%22Spectrometry%22">Spectrometry</searchLink><br /><searchLink fieldCode="DE" term="%22Volatile+organic+compounds%22">Volatile organic compounds</searchLink><br /><searchLink fieldCode="DE" term="%22Meat%22">Meat</searchLink>
– Name: Abstract
  Label: Abstract
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  Data: The flavor profile of meat and its processed products is highly volatile and subject to significant changes during storage, processing, and transportation. It is therefore crucial to monitor the flavor of meat to evaluate sensory quality and protect consumer health and safety. Gas chromatography-ion mobility spectrometry (GC-IMS) has become increasingly popular due to its advantages of being nondestructive, rapid, and capable of trace detection. The analysis of volatile organic compounds (VOCs) using this technique is continuously applied in the assessment of food freshness, origin traceability, and adulteration detection. GC-IMS has emerged as a promising tool for accurate monitoring and characterization of VOCs in food, particularly in the field of meat flavor analysis. Its applications include meat product authentication, adulteration detection, processing and storage-related flavor changes, and freshness monitoring. This paper provides a comprehensive overview of the working principle of GC-IMS and its applications in meat flavor analysis, while exploring future trends and potential limitations associated with the technique. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Biochemistry is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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        Value: 10.1155/2024/6711621
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      – SubjectFull: Meat flavor & odor
        Type: general
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      – SubjectFull: Gas analysis
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      – SubjectFull: Volatile organic compounds
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              Text: 5/16/2024
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              Y: 2024
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