Document Detail

Gas chromatography-olfactometry in food flavour analysis.
MedLine Citation:
PMID:  17915233     Owner:  NLM     Status:  MEDLINE    
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 compounds, responsible for the characterizing odour of a food sample. The present article briefly reviews the use of GC-O in the flavour investigation of dairy products (milk and cheese), coffee, meat and fruits. Particular attention has been devoted to extraction techniques, GC-O hardware commonly utilised and olfactometric assessment methods, which can be applied to food analysis.
Barbara d'Acampora Zellner; Paola Dugo; Giovanni Dugo; Luigi Mondello
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Publication Detail:
Type:  Journal Article; Review     Date:  2007-09-12
Journal Detail:
Title:  Journal of chromatography. A     Volume:  1186     ISSN:  0021-9673     ISO Abbreviation:  J Chromatogr A     Publication Date:  2008 Apr 
Date Detail:
Created Date:  2008-03-17     Completed Date:  2008-06-13     Revised Date:  2009-01-15    
Medline Journal Info:
Nlm Unique ID:  9318488     Medline TA:  J Chromatogr A     Country:  Netherlands    
Other Details:
Languages:  eng     Pagination:  123-43     Citation Subset:  IM    
Dipartimento Farmaco-chimico, Facoltà di Farmacia, Università di Messina, viale Annunziata, 98168 Messina, Italy.
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MeSH Terms
Chromatography, Gas / methods*
Flavoring Agents / analysis*
Food Analysis / methods*
Meat / analysis
Reg. No./Substance:
0/Coffee; 0/Flavoring Agents

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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