Aroma Measurement

Ruth, Saskia M. van

doi:10.1007/0-306-46891-3_12

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Cited by 7 publications

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Gas Chromatography/Olfactometry

Acree

Ruth

2003

Current Protocols in Food Analytical Chemistry

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As a bioassay, gas chromatography/olfactometry (GC/O) uses human "sniffers" to assay for odor activity among volatile analytes. The core technology used in GC/O analysis is sensory testing and psychophysical measurement. In GC/O, the complex modulation of perception caused by mixture suppression is eliminated because stimulants are experienced in isolation, combined with only purified air (Acree, 1997; van Ruth, 2001a,b). Although this greatly simplifies the perceptual issues, it also means that the results cannot be used to predict the sensory properties of mixtures without supporting sensory data (Lawless and Heyman, 1999). This unit begins with the simple direct column sniffing method (Basic Protocol 1), followed by modifications for quantification, including dilution analysis (Basic Protocol 2), time intensity (Basic Protocol 3), detection frequency (Alternate Protocol 1), and posterior-intensity (Alternate Protocol 2) methods. NOTE: Use of human subjects requires proper documentation, even for food products. For further details, see Critical Parameters.

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