Gas chromatography-olfactometry in food flavour analysis

被引：189

作者：

Zellner, Barbara d'Acampora ^{[1
]}

Dugo, Paola ^{[2
]}

Dugo, Giovanni ^{[1
]}

Mondello, Luigi ^{[1
]}

机构：

[1] Univ Messina, Fac Farm, Dipartimento Farmacochim, I-98168 Messina, Italy

[2] Univ Messina, Fac Sci MMFFNN, Dipartimento Sci Alimenti & Ambiete, I-98166 Messina, Italy

来源：

JOURNAL OF CHROMATOGRAPHY A | 2008年 / 1186卷 / 1-2期

关键词：

gas chromatography-olfactometry; GC-O; food flavour analysis; dairy products; meat; coffee; fruits;

D O I：

10.1016/j.chroma.2007.09.006

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

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. (C) 2007 Elsevier B.V. All rights reserved.

引用

页码：123 / 143

页数：21

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