Research progress in comprehensive two-dimensional gas chromatography-mass spectrometry and its combination with olfactometry systems in the flavor analysis field

Flavor is an important attribute of food and a major factor that determines the acceptability of food to consumers. Therefore, achieving a comprehensive and accurate analysis of food flavor could provide insights into continuous exploration in food research. In recent years, the generation of comprehensive two-dimensional gas chromatography-mass spectrometry (GC×GC-MS) with excellent separation ability has successfully revealed the aroma compound composition in a complex food matrix. Meanwhile, GC×GC-MS combined with gas chromatography-olfactometry (GC-O) has been further developed in the combination of instrumental analysis and sensory evaluation. In this paper, a comprehensive review of the generation and development of GC×GC-MS was reported. Simultaneously, the principle of GC×GC-MS and the application progress of GC×GC-MS combined with GC-O in the flavor analysis field in recent years were summarized. Last, a new switchable system between GC-O-MS and GC×GC-O-MS (SGC/GC×GC-O-MS) was proposed to promote its further application in the flavor analysis of complex matrix foods.