قارن الطرق

	كروماتوغرافيا الغاز-الشم (GC-O)	تحليل الملمس
المجال	علوم الأغذية	علوم الأغذية
العائلة	Process / pipeline	Process / pipeline
سنة النشأة	1997	1968
صاحب الطريقة	Terry Acree	Malcolm Bourne
النوع	Sensory-Instrumental Coupling	Mechanical Texture Method
المصدر التأسيسي	Acree, T. E. (1997). GC/Olfactometry. Analytical Chemistry, 69(5), 170A-175A.	Bourne, M. C. (1968). Texture profile of foods. Journal of Food Science, 33(3), 280-283.
الأسماء البديلة	GC-O	TPA
ذات صلة	3	3
الملخص	Gas Chromatography-Olfactometry (GC-O) combines the separation power of gas chromatography with human olfactory perception to identify which volatile compounds in a food sample contribute to its aroma. Developed by Acree and colleagues in the 1990s, GC-O allows researchers to bypass the human nose's inability to consciously identify which of many simultaneous odors they are perceiving, replacing the 'olfactory bulb' with a trained human panelist.	Texture Profile Analysis (TPA) is an objective, mechanical method that simulates mastication (chewing) to measure the textural properties of food products. Developed by Bourne in 1968, TPA uses a texture analyzer (a machine that applies defined forces and movements to a sample) to generate a force-time curve from which multiple texture attributes (hardness, springiness, chewiness, cohesiveness, adhesiveness) are extracted and quantified.