Selecting Standards for Gas Chromatography-Olfactometry

Friedrich, Jane E.; Acree, Terry E.; Lavin, Edward H.

doi:10.1021/bk-2001-0782.ch013

Cited by 8 publications

(7 citation statements)

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“…Finally significant differences in individual sensitivities to odorants occur, requiring careful training and standardization of GC-O protocols. [91][92][93] However, GC-O remains a powerful tool for identifying important odorants that contribute to grape and wine aroma and for relating the contributions of individual odorants to the differences among different wines samples (Table 3).…”

Section: Gas Chromatography-olfactometrymentioning

confidence: 99%

Wine flavor: chemistry in a glass

2008

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Although hundreds of chemical compounds have been identified in grapes and wines, only a few compounds actually contribute to sensory perception of wine flavor. This critical review focuses on volatile compounds that contribute to wine aroma and provides an overview of recent developments in analytical techniques for volatiles analysis, including methods used to identify the compounds that make the greatest contributions to the overall aroma. Knowledge of volatile composition alone is not enough to completely understand the overall wine aroma, however, due to complex interactions of odorants with each other and with other nonvolatile matrix components. These interactions and their impact on aroma volatility are the focus of much current research and are also reviewed here. Finally, the sequencing of the grapevine and yeast genomes in the past approximately 10 years provides the opportunity for exciting multidisciplinary studies aimed at understanding the influences of multiple genetic and environmental factors on grape and wine flavor biochemistry and metabolism (147 references).

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Section: Gas Chromatography-olfactometrymentioning

confidence: 99%

Wine flavor: chemistry in a glass

2008

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“…Individuals may have difficulty detecting certain odors, which can impact their ability to accurately rank or identify the intensities of different odors using techniques. 139,140 In 2001, Friedrich, Acree, and Lavin introduced a standardized set of chemicals designed specifically to detect partial anosmia using GC-O. 140 Their approach involved creating a comprehensive collection of odorants with equal potency, covering a range of scent categories to effectively stimulate all olfactory receptor proteins.…”

Section: ■ Odor Ranking Techniquesmentioning

confidence: 99%

“…139,140 In 2001, Friedrich, Acree, and Lavin introduced a standardized set of chemicals designed specifically to detect partial anosmia using GC-O. 140 Their approach involved creating a comprehensive collection of odorants with equal potency, covering a range of scent categories to effectively stimulate all olfactory receptor proteins. The study effectively demonstrates how the modified odor spectrum value chromatograms can be used to identify olfactory acuity, specific anosmia, and hyperosmia in individuals undergoing testing.…”

Section: ■ Odor Ranking Techniquesmentioning

confidence: 99%

Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges

Mahmoud,

Zhang

2024

J. Agric. Food Chem.

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Gas chromatography−olfactometry (GC-O) has made significant advancements in recent years, with breakthroughs in its applications and the identification of its limitations. This technology is widely used for analyzing complex odor patterns. The review begins by explaining the principles of GC-O, including sample preparation, separation methods, and olfactory evaluation techniques. It then explores the diverse range of applications where GC-O has found success, such as food and beverage industries, environmental monitoring, perfume and aroma development, and forensic analysis. One of the major breakthroughs in GC-O analysis is the improvement in separation power and resolution of odorants. Techniques like rapid GC, comprehensive twodimensional GC, and multidimensional GC have enhanced the identification and quantification of odor-active chemicals. However, GC-O also has limitations. These include the challenges in detecting and quantifying trace odorants, dealing with matrix effects, and ensuring the repeatability and consistency of results across laboratories. The review examines these limitations closely and discusses potential solutions and future directions for improvement in GC-O analysis. Overall, this review presents a comprehensive overview of the recent advances in GC-O, covering breakthroughs, applications, and limitations. It aims to promote the wider usage of GC-O analysis in odor analysis and related industries. Researchers, practitioners, and anyone interested in leveraging the capabilities of GC-O in analyzing complex odor patterns will find this review a valuable resource. The article highlights the potential of GC-O and encourages further research and development in the field.

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“…Ethics should also dictate that assessors be told what hazardous chemicals they could come into contact with, and that the solvent peak should not be sniffed [17,71]. Assessors with general anosmia or low sensitivity could be screened using a standard test mixture [65,72].…”

Section: Assessor Selection and Trainingmentioning

confidence: 99%

Gas chromatography-olfactometry

2006

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ReviewGas chromatography-olfactometry 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 activity of volatile compounds in a sample extract, and assign a relative importance to each compound. Methods can be classified into three types: detection frequency, dilution to threshold and direct intensity. Dilution to threshold methods measure the potency of odour-active compounds by using a series of extract dilutions, whereas detection frequency and direct-intensity methods measure odouractive compound intensity, or relative importance, in a single concentrated extract. Factors that should be considered to improve the value of GC-O analysis are the extraction method, GC instrument conditions, including the design and operation of the odour port, methods of recording GC-O data and controlling the potential for human assessor bias using experimental design and a trained panel. Considerable emphasis is placed on the requirement for multidimensional GC analysis, and on best practice when using human assessors.

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Selecting Standards for Gas Chromatography-Olfactometry

Cited by 8 publications

References 0 publications

Wine flavor: chemistry in a glass

Wine flavor: chemistry in a glass

Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges

Gas chromatography-olfactometry

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