title: Gas chromatography-olfactometry in food flavour analysis.
abstract: The application of gas chromatography-olfactometry (GC-O) in food flavour analysis represents to be a valuable technique to characterise odour-active, as well as character impact compounds, responsible for the characterizing odour of a food sample. The present article briefly reviews the use of GC-O in the flavour investigation of dairy products (milk and cheese), coffee, meat and fruits. Particular attention has been devoted to extraction techniques, GC-O hardware commonly utilised and olfactometric assessment methods, which can be applied to food analysis.
authors.affiliation: Dipartimento Farmaco-chimico, Facoltà di Farmacia, Università di Messina, viale Annunziata, 98168 Messina, Italy.
authors.forename: Barbara
authors.initials: B
authors.lastname: d'Acampora Zellner
authors.forename: Paola
authors.initials: P
authors.lastname: Dugo
authors.forename: Giovanni
authors.initials: G
authors.lastname: Dugo
authors.forename: Luigi
authors.initials: L
authors.lastname: Mondello
mesh_terms: D002849:Chromatography, Gas / Q000379:methods*; D003069:Coffee; D005421:Flavoring Agents / Q000032:analysis*; D005504:Food Analysis / Q000379:methods*; D005638:Fruit; D008460:Meat / Q000032:analysis
chemical_list: D003069:Coffee; D005421:Flavoring Agents