পদ্ধতির তুলনা করুন

	গ্যাস ক্রোমাটোগ্রাফি-অলফ্যাক্টোমেট্রি	টেক্সচার প্রোফাইল অ্যানালাইসিস
ক্ষেত্র	খাদ্য বিজ্ঞান	খাদ্য বিজ্ঞান
পরিবার	Process / pipeline	Process / pipeline
উদ্ভবের বছর	1997	1968
প্রবর্তক	Terry Acree	Malcolm Bourne
ধরন	Sensory-Instrumental Coupling	Mechanical Texture Method
মৌলিক উৎস	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.
অপর নাম	GC-O	TPA
সম্পর্কিত	3	3
সারসংক্ষেপ	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.