Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC

Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)

Published:2020-06 Issue: Volume:315 Page:126158
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Shuqi^ORCID,Chen Haitao,Sun Baoguo

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference67 articles.

1. Evaluation of lipid oxidation and volatile compounds of traditional dry-cured pork belly: The hyperspectral imaging and multi-gas-sensory approaches;Aheto;Journal of Food Process Engineering,2019

2. A novel method for the determination of three volatile organic compounds in exhaled breath by solid-phase microextraction–ion mobility spectrometry;Allafchian;Analytical and Bioanalytical Chemistry,2016

3. Measurement of exhaled volatile organic compounds from patients with chronic obstructive pulmonary disease (COPD) using closed gas loop GC–IMS and GC-APCI-MS;Allers;Journal of Breath Research,2016

4. Untargeted headspace gas chromatography–ion mobility spectrometry analysis for detection of adulterated honey;Arroyo-Manzanares;Talanta,2019

5. Target vs spectral fingerprint data analysis of Iberian ham samples for avoiding labelling fraud using headspace–gas chromatography–ion mobility spectrometry;Arroyo-Manzanares;Food Chemistry,2018

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