| Literature DB >> 17915233 |
Barbara d'Acampora Zellner1, Paola Dugo, Giovanni Dugo, Luigi Mondello.
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.Mesh：
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Year: 2007 PMID： 17915233 DOI： 10.1016/j.chroma.2007.09.006
Source DB: PubMed Journal: J Chromatogr A ISSN： 0021-9673 Impact factor: 4.759