GC‐olfactometry (GC‐O) refers to the use of human assessors as a sensitive and selective
detector for odour‐active compounds. The aim of this technique is to determine the odour …

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-…

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 …

… mass spectrometry (GC/MS) and gas chromatography– olfactometry (GC/O) are most
commonly … simulation (RAS) device and/or gas chromatography olfactometry headspace (GCO-H). …

Evidence for crystal environment dominating base sequence effects on DNA conformation:
Crystal structures of the orthorhombic and hexagonal polymorphs of the A-DNA decamer d …

This chapter discusses some developments in food aroma analysis from the chemist’s point
of view. It focuses on qualitative aroma composition obtained by Gas Chromatography–…

… Gas chromatography–olfactometry studies on odour of alcoholic beverages usually have
the goal of determining the relationship between the composition and the content of volatile …

… Gas chromatography–olfactometry (GC–O) is a hybrid method of determining aroma active
compounds in foods, combining a high resolution chromatographic separation with human …

Cheese odour-active compounds identified by gas chromatography-olfactometry (GC-O) are
compiled in nine tables dealing with alcohols, aldehydes, ketones, esters, lactones, furans, …

… Toward the identification of these key food odorants, gas chromatography–olfactometry (GC-O…
Gas chromatography–olfactometry is based on using the human nose as a GC detector in …