{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,29]],"date-time":"2026-03-29T06:32:46Z","timestamp":1774765966234,"version":"3.50.1"},"reference-count":28,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2023,1,5]],"date-time":"2023-01-05T00:00:00Z","timestamp":1672876800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Jilin Province Science and Technology Department","award":["20220101074JC"],"award-info":[{"award-number":["20220101074JC"]}]},{"name":"Jilin Province Science and Technology Department","award":["ZKP202121"],"award-info":[{"award-number":["ZKP202121"]}]},{"name":"Climbing Project Fund of Changchun University","award":["20220101074JC"],"award-info":[{"award-number":["20220101074JC"]}]},{"name":"Climbing Project Fund of Changchun University","award":["ZKP202121"],"award-info":[{"award-number":["ZKP202121"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Under gas-liquid microextraction (GLME) operating conditions (extraction temperature 270 \u00b0C, extraction time 7 min, condensation temperature \u22122 \u00b0C, and carrier nitrogen gas speed 2.5 mL\/min), ice cream samples, as a representative food, were pre-treated. The volatile aroma components of each sample was qualitatively analysed using GC-MS. The principal component analysis was conducted to classify the functional groups, which showed that alcohols, acids, esters, ketones, and aldehydes were the main compounds responsible for the aroma of ice cream. It was found that furan-3-carboxaldehyde, 3-furanmethanol, 2(5H)-furanone, 5-methylfuranal, 2,5-diformylfuran, 3-hydroxy-2-methyl-4-pyrone, 5-hydroxymethylfurfural, ethyl maltol, and glycerol were routinely used flavour ingredients in ice cream.<\/jats:p>","DOI":"10.3390\/molecules28020522","type":"journal-article","created":{"date-parts":[[2023,1,5]],"date-time":"2023-01-05T04:51:31Z","timestamp":1672894291000},"page":"522","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Application of Gas-Liquid Microextraction (GLME)\/GC-MS for Flavour and Fragrance in Ice Cream Detection and Composition Analysis"],"prefix":"10.3390","volume":"28","author":[{"given":"Li","family":"Mu","sequence":"first","affiliation":[{"name":"College of Food Science and Engineering, Changchun University, Changchun 130022, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Qi","family":"Tong","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Changchun University, Changchun 130022, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yuhang","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Changchun University, Changchun 130022, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xianglong","family":"Meng","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Changchun University, Changchun 130022, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Peng","family":"He","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Changchun University, Changchun 130022, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Gang","family":"Li","sequence":"additional","affiliation":[{"name":"Jilin Province Product Quality Supervision and Inspection Institute, Changchun 130023, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Linyang","family":"Ye","sequence":"additional","affiliation":[{"name":"Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2023,1,5]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"3909","DOI":"10.1021\/jf960115f","article-title":"Identification and sensory characterization of volatile flavor compounds in sesame seed oil","volume":"44","author":"Shimoda","year":"1996","journal-title":"J. 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