{"title":"气相色谱/嗅觉测量法","authors":"Terry E. Acree, Saskia van Ruth","doi":"10.1002/0471142913.fag0108s10","DOIUrl":null,"url":null,"abstract":"<p>Volatile odorants can be analyzed by gas chromatography/olfactometry (GC/O), a collection of techniques that range from simple modifications of GC equipment to elaborate commercial GC-olfactometers and protocols. This unit describes the direct column sniffing, dilution analysis, and time intensity protocols most commonly used in the food industry.</p>","PeriodicalId":100346,"journal":{"name":"Current Protocols in Food Analytical Chemistry","volume":"10 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2004-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/0471142913.fag0108s10","citationCount":"25","resultStr":"{\"title\":\"Gas Chromatography/Olfactometry\",\"authors\":\"Terry E. Acree, Saskia van Ruth\",\"doi\":\"10.1002/0471142913.fag0108s10\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Volatile odorants can be analyzed by gas chromatography/olfactometry (GC/O), a collection of techniques that range from simple modifications of GC equipment to elaborate commercial GC-olfactometers and protocols. This unit describes the direct column sniffing, dilution analysis, and time intensity protocols most commonly used in the food industry.</p>\",\"PeriodicalId\":100346,\"journal\":{\"name\":\"Current Protocols in Food Analytical Chemistry\",\"volume\":\"10 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2004-02-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1002/0471142913.fag0108s10\",\"citationCount\":\"25\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Current Protocols in Food Analytical Chemistry\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/0471142913.fag0108s10\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Protocols in Food Analytical Chemistry","FirstCategoryId":"1085","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/0471142913.fag0108s10","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Volatile odorants can be analyzed by gas chromatography/olfactometry (GC/O), a collection of techniques that range from simple modifications of GC equipment to elaborate commercial GC-olfactometers and protocols. This unit describes the direct column sniffing, dilution analysis, and time intensity protocols most commonly used in the food industry.
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