Gas chromatography–olfactometry (GC-O) has made significant advancements in recent
years, with breakthroughs in its applications and the identification of its limitations. This …

This paper compiles an overview of the development of gas chromatography-olfactometry
(GC-O), basic GC-O principles and the future of this technique and its potential applications …

Abstract Analysis of the odour complexity in food and beverage products demands high
resolution approaches for distinguishing individual aroma-impact compound (s), and for …

The gas chromatography-olfactometry (GC-O) technique couples traditional gas
chromatographic analysis with sensory detection in order to study complex mixtures of …

Precise odorant analysis by gas chromatography (GC) with olfactometry (O) methods,
especially for complex sample mixtures, relies firstly upon achieving the best possible …

There have been great advances in the instrumental analysis of flavor chemistry. This
progress has enabled many trace volatiles to be identified and quantified in foods and …

Abstract GC-MS/O (gas chromatography-mass spectrometry/olfactometry) is an
indispensable technique to associate individual volatile odorants to odors perceived by …

In order to discriminate the small fraction of odor-active volatiles from the much larger
number of odorless volatiles present in food, most flavor chemists use 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 …

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 …