Gas chromatography-olfactometry-mass spectrometry (GC-O-MS) is a combination of gas chromatography-olfactometry (GC-O) and gas chromatography–mass spectrometry (GC–MS). GC-O-MS technique is a powerful tool to study food flavors and it has been widely applied for aroma and flavor analysis of various food items. In combination with different technologies, GC-O-MS can be applied to solve many flavor problems in the food industry such as quick mapping of aroma-active compounds, identification of key aroma-active compounds, cluster analysis based on the aroma-active compounds, relationship between odorants and sensory properties, and clarification of formation mechanism of important odorants. The newly proposed “molecular sensory science” concept (or sensory-directed flavor analysis) provides a much deeper research for the GC-O-MS application. Here, we have reviewed the operation, advantages and applications of GC-O-MS technique. Qualitative/quantitative analysis methods and sampling methods of aroma-active compounds have been described to introduce the different application areas of GC-O-MS. Case studies based on existing papers and our research have been discussed.

气相色谱-嗅觉测定-质谱（GC-O-MS）是气相色谱-嗅觉测定（GC-O）和气相色谱-质谱（GC-MS）的组合。GC-O-MS技术是研究食品风味的强大工具，已广泛应用于各种食品的香气和风味分析。结合不同的技术，GC-O-MS可用于解决食品工业中的许多风味问题，例如快速绘制香气活性化合物，识别关键的香气活性化合物，基于香气活性化合物的聚类分析，增香剂与感官特性之间的关系，以及澄清重要增香剂的形成机理。新提出的“分子感官科学”概念（或感官指导的风味分析）为GC-O-MS应用提供了更深入的研究。这里，我们回顾了GC-O-MS技术的操作，优势和应用。描述了芳香活性化合物的定性/定量分析方法和采样方法，以介绍GC-O-MS的不同应用领域。讨论了基于现有论文的案例研究和我们的研究。