Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1207937 | Journal of Chromatography A | 2008 | 21 Pages |
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.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Barbara d’Acampora Zellner, Paola Dugo, Giovanni Dugo, Luigi Mondello,