Abstract
In the last 10 years, gas-chromatography coupled with olfactometry (GC-o) has been increasingly used by flavour chemists, as reviewed recently by Grosch (1993) and Mistry et al. (1997). The success of the method is due essentially to Acree et al. (1984) and Ullrich and Grosch (1987) who both improved the protocol of sniffing by rationalizing it. This protocol allows the experimenter to obtain reliable results because of the simplicity of the task asked of the panellists, and because of a validation of the final result obtained from the multiple detection of the same odour in different dilutions of the same extract. Moreover, the aromagrams obtained by sniffing successive dilutions of the same extract give valuable information on the number of odour units of each flavour constituent eluted from the column (Acree et al. 1984).
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Etiévant, P.X. (2002). Odour Intensity Evaluation in GC-Olfactometry by Finger Span Method. In: Jackson, J.F., Linskens, H.F. (eds) Analysis of Taste and Aroma. Molecular Methods of Plant Analysis, vol 21. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-04857-3_11
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DOI: https://doi.org/10.1007/978-3-662-04857-3_11
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