The DOI matches its Crossref record; 38 of the 38 references it cites were found in a registry or an index.
Gas chromatography‐olfactometry
Abstract
GC‐olfactometry (GC‐O) refers to the use of human assessors as a sensitive and selective detector for odour‐active compounds. The aim of this technique is to determine the odour activity of volatile compounds in a sample extract, and assign a relative importance to each compound. Methods can be classified into three types: detection frequency, dilution to threshold and direct intensity. Dilution to threshold methods measure the potency of odour‐active compounds by using a series of extract dilutions, whereas detection frequency and direct‐intensity methods measure odour‐active compound intensity, or relative importance, in a single concentrated extract. Factors that should be considered to improve the value of GC‐O analysis are the extraction method, GC instrument conditions, including the design and operation of the odour port, methods of recording GC‐O data and controlling the potential for human assessor bias using experimental design and a trained panel. Considerable emphasis is placed on the requirement for multidimensional GC analysis, and on best practice when using human assessors.
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Cites
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Descriptive sensory analysis: past, present and future
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Self-citationEvaluation of the Key Odorants of Foods by Dilution Experiments, Aroma Models and Omission
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Detection of potent odorants in foods by aroma extract dilution analysis
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A procedure for the sensory analysis of gas chromatographic effluents
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Cited by
Volatile components of Zalema white wines
Gómez-Míguez, M. J., Cacho, J. F., Ferreira, V., Vicario, I. M., & Heredia, F. J. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2005.11.045 · Cited by 305
Machine Learning in Human Olfactory Research
Lötsch, J., Kringel, D., & Hummel, T. (2019) · Chemical Senses · doi:10.1093/chemse/bjy067 · Cited by 71
Olfactometry Profiles and Quantitation of Volatile Sulfur Compounds of Swiss Tilsit Cheeses
Fuchsmann, P., Stern, M. T., Brügger, Y.-A., & Breme, K. (2015) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.5b02536 · Cited by 40
Metadata
- Authors
- Delahunty, C. M., Eyres, G., & Dufour, J.
- Venue
- Journal of Separation Science
- Publisher
- Wiley
- Published
- 2006-09
- Volume
- 29
- Issue
- 14
- Pages
- 2107-2125
- ISSN
- 1615-9306 (ISSN-L)
- 1615-9314
- OpenAlex
- W2126366447
- Cited by
- 313
- References
- 38
- FWCI
- 4.14
- Type
- journal article
- Language
- en
- Open access
- closed
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