Finding Key Odorants in Foods
이승주,
소속 상세정보
이승주 ( Lee Seung-Joo )
Korea Food Research Institute
KMID : 1007520030120050597
Abstract
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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