Methods for gas chromatography-olfactometry: a review

Gas chromatography-olfactometry methods are used in flavor research to dete rmine the odor active compounds in foods. In this review: the four major me thods for gas chromatography-olfactometry are described and their potential s and limitations discussed. The methods include dilution analysis, detecti on frequency methods. posterior intensity methods and time-intensity method s. The value of gas chromatography olfactometry data is shown to depend dir ectly on the gas chromatography-olfactometry method. as well as on sample p reparation and analytical conditions. Each of the methods has been used fre quently and has its advantages and disadvantages. However, on the methodolo gical side, a considerable area is still to be explored, which would contri bute to the interpretation of the data and would improve the value of these techniques for both fundamental and applied research. (C) 2001 Elsevier Sc ience B.V. All rights reserved.