পদ্ধতির তুলনা করুন

	HPLC	ইলেকট্রনিক নাক	গ্যাস ক্রোমাটোগ্রাফি-অলফ্যাক্টোমেট্রি
ক্ষেত্র	খাদ্য বিজ্ঞান	খাদ্য বিজ্ঞান	খাদ্য বিজ্ঞান
পরিবার	Process / pipeline	Process / pipeline	Process / pipeline
উদ্ভবের বছর	1970	1982	1997
প্রবর্তক	Csaba Horváth	Krishna Persaud	Terry Acree
ধরন	Separation and Quantification Technique	Chemical Sensing Device	Sensory-Instrumental Coupling
মৌলিক উৎস	Snyder, L. R., Kirkland, J. J., & Dolan, J. W. (2010). Introduction to modern liquid chromatography (3rd ed.). Wiley.	Persaud, K., & Dodd, G. (1982). Analysis of discrimination mechanisms in the mammalian olfactory system using a model nose. Nature, 299(5881), 352-355.	Acree, T. E. (1997). GC/Olfactometry. Analytical Chemistry, 69(5), 170A-175A.
অপর নাম	HPLC, high-pressure liquid chromatography	e-Nose, artificial olfaction	GC-O
সম্পর্কিত	3	3	3
সারসংক্ষেপ	High-Performance Liquid Chromatography (HPLC) is an analytical technique that separates, identifies, and quantifies components in a complex food sample by passing the sample through a pressurized column packed with a stationary phase. Developed by Horváth in the early 1970s, HPLC enables rapid, sensitive measurement of nutrients, contaminants, additives, and bioactive compounds in food products with high precision and accuracy.	An electronic nose (e-nose) is an instrumental analytical device that mimics the mammalian olfactory system to detect and identify volatile organic compounds (odors) in food products. Developed by Persaud and Dodd in 1982, e-noses use arrays of non-selective chemical sensors combined with pattern recognition algorithms to create electronic signatures of food aromas, enabling objective, rapid quality assessment and shelf-life prediction.	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.