Gas chromatography-olfactometry in food flavour analysis.

  title={Gas chromatography-olfactometry in food flavour analysis.},
  author={Barbara d'Acampora Zellner and Paola Dugo and Giovanni Dugo and Luigi Mondello},
  journal={Journal of chromatography. A},
  volume={1186 1-2},
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… CONTINUE READING

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