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Methods for gas chromatography-olfactometry: a review

机译：气相色谱-嗅觉测定方法：综述

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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.
机译：气相色谱-嗅觉法用于风味研究，以确定食品中的气味活性化合物。在这篇综述中，描述了气相色谱-嗅觉测定法的四种主要方法，并讨论了它们的潜力和局限性。这些方法包括稀释分析，检测频率方法，后强度方法和时间强度方法。气相色谱比色法数据的价值直接取决于气相色谱-比色法，样品制备和分析条件。每种方法已被频繁使用，并且具有其优点和缺点。但是，在方法论方面，仍需探索相当大的领域，这将有助于数据的解释，并提高这些技术在基础研究和应用研究中的价值。

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