With the rapid development of food, daily chemical, tobacco and other industries, flavors and fragrances, as important additives, are becoming indispensable raw materials in the national economy. The chemical composition of flavors and fragrances is complex, and it is difficult to achieve effective quality control of flavors and fragrances by qualitative and quantitative analysis of one or several chemical components. The application of fingerprint to study the chemical composition of flavors and fragrances can basically reflect the whole picture of flavors and fragrances, and can detect the entire intrinsic quality of flavors and fragrances, so as to achieve comprehensive evaluation and comprehensive control of the intrinsic quality of flavors and fragrances. In recent years, fingerprint has become a hot spot in the application of flavor and fragrances analysis. Compared with traditional gas chromatography (GC) detection methods, full two-dimensional gas chromatography (GC GC) is used to detect volatile and semi-volatile components in flavors, which has the advantages of high separation efficiency, large peak capacity and rich sample information. Flavors and fragrances are mostly volatile and semi-volatile substances, and full two-dimensional gas chromatography-mass spectrometry can provide a full picture of fingerprint structure information. Therefore, GC GC-MS is one of the advanced and effective methods for establishing fingerprints of volatile and semi-volatile components of flavors and fragrances. Attachment download