Methods for gas chromatography-olfactometry: a review.
Gas chromatography-olfactometry methods are used in flavor research to determine the odor active compounds in foods. In this review, the four major methods for gas chromatography-olfactometry are described and their potentials and limitations discussed. The methods include dilution analysis, detection frequency methods, posterior intensity methods and time-intensity methods. The value of gas chromatography olfactometry data is shown to depend directly on the gas chromatography-olfactometry method, as well as on sample preparation and analytical conditions. Each of the methods has been used frequently and has its advantages and disadvantages. However, on the methodological side, a considerable area is still to be explored, which would contribute to the interpretation of the data and would improve the value of these techniques for both fundamental and applied research.
van Ruth
S M
SM
Department of Food Science and Technology, Nutritional Sciences, University College Cork, Western Road, Cork, Ireland. s.vanruth@ucc.ie
D002849:Chromatography, Gas / Q000379:methods*; D005421:Flavoring Agents / Q000032:analysis; D005504:Food Analysis / Q000379:methods*; D009812:Odorants / Q000032:analysis*; D014835:Volatilization
D005421:Flavoring Agents