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

Table 1

Applications of GC-IMS in meat flavor analysis.

Functions	Application sample	Conclusion	References
Authentication	Pufferfish	Identify different breeds of cultured pufferfish	[15]
	Sea bass	Changes of VOCs in sea bass under different slaughtering treatments	[16]
	Jingyuan lambs	The flavor profiles of Jingyuan lambs at different ages were established	[17]
	Donkey meat	Distinguish and characterize the flavor of different kinds of donkey meat	[18]
	Squid	The obvious differences of specific flavor compounds of squid with different processing methods were clarified	[19]
	Salmon	Distinguish salmon from different origins	[20]
	Hams	The combination of GC-IMS and electronic nose distinguishes three grades of ham	[21]
Adulteration detection	Pork samples	Distinguish different feeding conditions of pigs	[22]
	Ham samples	Identification of adulterated ham with different feeding conditions	[5]
	Iberian hams	Effectively categorize Iberian ham samples into different quality grades based on the feeding mode of pigs	[23]
Flavor analysis during meat processing	Fish fillets	Determine the flavor characteristics of different frying conditions	[24]
	Sturgeon	Detecting changes in flavor substances in raw and cooked sturgeon meat	[25]
	Crayfish	Effectively identified the flavor substances in the enzymatic hydrolysate	[26]
	Salted duck	Distinguish the change of characteristic flavor between different thermal treatment temperatures and different aging time salted duck	[27, 28]
	Grass carp surimi	Screening out the best washing method for the flavor of grass carp surimi	[29]
	Dezhou braised chicken	Identified the flavor substances in chicken meat during stewing and processing	[30]
	Bacon	Analysis of the changes of aroma components of bacon in four processing stages	[31]
	Pigeon	Exploring the influence of marinating and frying on the flavor of braised pigeon	[32]
	Chicken	Detecting the composition of flavor substances in Piao chicken boiling, frying, roasting, and cooking
	Dry-cured pork belly	Obtain the volatile fingerprint results of all processing phases of traditional dry-cured pork belly	[33]
Evaluation of freshness and spoilage	Fish	GC-IMS can evaluate the degradation of fish caused by spoilage microorganisms	[34, 35]
	Meat products	Monitoring volatile biogenic amines in headspace vapor of muscle food by GC-IMS can reflect the deterioration degree	[36, 37]