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KMID : 1007520030120050597
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Food Science and Biotechnology
2003 Volume.12 No. 5 p.597 ~ p.602
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Finding Key Odorants in Foods
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Lee Seung-Joo
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Abstract
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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 beverages. Along with progress in instrumentation, gas chromatogaphy combined with olfactometric techniques (called GC/O) has also made headway in determining key odorants in various foods and beverages. In this paper, several aspects-applications, various methods, and limitations- of gas chromatography olfactometry (GC/O) will be discussed. In addition, a sensory study and multivariate statistical methods will be briefly overviewed to elucidate GC/O data.
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KEYWORD
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