期刊
BIOMOLECULAR ENGINEERING
卷 17, 期 4-5, 页码 121-128出版社
ELSEVIER
DOI: 10.1016/S1389-0344(01)00070-3
关键词
aroma; flavor; gas chromatography-olfactometry; volatile compounds
Gas chromatography-olfactometry methods are used in flavor research to determine the odor active compounds in foods. In this review: the four major methods for gas chromatography-olfactometry are described and their potentials and limitations discussed. The methods include dilution analysis, detection frequency methods. posterior intensity methods and time-intensity methods. The value of gas chromatography olfactometry data is shown to depend directly on the gas chromatography-olfactometry method. as well as on sample preparation and analytical conditions. Each of the methods has been used frequently and has its advantages and disadvantages. However, on the methodological side, a considerable area is still to be explored, which would contribute to the interpretation of the data and would improve the value of these techniques for both fundamental and applied research. (C) 2001 Elsevier Science B.V. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据