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Gas Chromatography—Olfactometry of Aroma Compounds
2007The aroma of foods is caused by volatile compounds which are perceived by the human nose. Many studies (reviews in [1], [2]) have indicated that only a small fraction of the hundreds of volatiles occurring in a food sample contribute to its aroma. To detect these compounds, a method proposed by Fuller et al. [3] is used.
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Flavour and Fragrance Journal, 2004
AbstractThe application of solid phase microextraction (SPME) to gas chromatography–olfactometry (GC–O) dilution analysis has previously been achieved by varying the thickness of the fibre phase and the length of exposure. In this study, eight steps of dilution by a factor of 2 were achieved by splitting of the injected sample in different ratios in the
Kathryn D. Deibler +3 more
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AbstractThe application of solid phase microextraction (SPME) to gas chromatography–olfactometry (GC–O) dilution analysis has previously been achieved by varying the thickness of the fibre phase and the length of exposure. In this study, eight steps of dilution by a factor of 2 were achieved by splitting of the injected sample in different ratios in the
Kathryn D. Deibler +3 more
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Gas Chromatography—Olfactometry (GC/O) of Vapor Phases
1999Aroma is a perception of a response to certain chemicals when they are present above their detection threshold in the vapor phase as they come in contact with receptors in the olfactory epithelium. The response to odor active volatiles (odorants) that enter through the nostrils (orthonasal sensation) from a food is often different from the perception ...
K. D. Deibler, T. E. Acree, E. H. Lavin
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Cumulative solid phase microextraction sampling for gas chromatography-olfactometry of Shiraz wine
Journal of Chromatography A, 2012Solid phase microextraction (SPME) coupled to gas chromatography-olfactometry (GC-O) is now commonly used for determination of aroma-active compounds, but the method sensitivity and selectivity is restricted by the small volume and limited type of fibre coating phases.
Sung-Tong, Chin +2 more
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European Food Research and Technology, 2001
Gas chromatography-olfactometry is a commonly used technique for analysis of odour active compounds. The present study deals with the influence of methodological factors on gas chromatography-olfactometry data, i.e. assessors' qualities and analytical conditions.
Saskia van Ruth, Catherine O'Connor
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Gas chromatography-olfactometry is a commonly used technique for analysis of odour active compounds. The present study deals with the influence of methodological factors on gas chromatography-olfactometry data, i.e. assessors' qualities and analytical conditions.
Saskia van Ruth, Catherine O'Connor
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Optimization of Strawberry Volatile Sampling by Direct Gas Chromatography Olfactometry
2008The aim of this work was to determine the most suitable sampling headspace technique for the study of strawberry (Fragaria ×ananassa Duch.) fruit aroma. The aromatic qualities of different headspace extracts of strawberry (‘Festival’) puree were evaluated using direct gas chromatography-olfactometry (D-GC-O), a technique that allows assessing global ...
Jouquand, Céline +3 more
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Selecting Standards for Gas Chromatography-Olfactometry
2001Jane E. Friedrich +2 more
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Gas Chromatography–Olfactometry: Principles, Practical Aspects and Applications in Food Analysis
2019Today, sensory aspects are the major driver for consumers’ food selection. Among the sensory-active compounds in food, odorants play a major role. The olfactory profile of a food is basically determined by a comparably small number of key odorants, typically in the range of 10–20. Toward the identification of these key food odorants, gas chromatography–
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