Application of gas chromatography-mass spectrometry-based metabolomics in food science and technology

Abstract

Metabolomics is a tool used for quantitative assessment of metabolites that has been applied extensively in the field of food science. Recently, metabolomics-based gas chromatography-mass spectrometry (GC/MS) is becoming a common tool for analyzing, not only volatile compounds, but also non-volatile compounds due to the development of various derivatization methods. Although several studies have reviewed the application of metabolomics in food science, this present review article specifically focuses on metabolomics research using GC/MS for analysis of non-volatile compounds such as sugars, amino acids, and organic acids. From exhaustive literature research, the application of GC/MS-based metabolomics for non-volatile compounds in food science includes discriminating food samples based on cultivars and authentication of food samples to prevent food fraud, characterizing the profile of food samples to provide a general overview of the sample, evaluating stress-response, optimizing postharvest processes based on metabolic changes, monitoring changes during growth and food processing, evaluating and predicting food quality, and evaluating food shelf-life. GC/MS-based analysis of non-volatile compounds has been proven to be extremely valuable in food science, and might open new avenues for future researchers and engineers to develop instruments or improving production process in food industry.

Keywords: Food science; Gas chromatography-mass spectrometry; Metabolomics; Non-volatile.