Σύγκριση μεθόδων

	HPLC	Χρωματογραφία Αερίου-Ολφακτομετρία
Πεδίο	Επιστήμη Τροφίμων	Επιστήμη Τροφίμων
Οικογένεια	Process / pipeline	Process / pipeline
Έτος προέλευσης	1970	1997
Δημιουργός	Csaba Horváth	Terry Acree
Τύπος	Separation and Quantification Technique	Sensory-Instrumental Coupling
Θεμελιώδης πηγή	Snyder, L. R., Kirkland, J. J., & Dolan, J. W. (2010). Introduction to modern liquid chromatography (3rd ed.). Wiley.	Acree, T. E. (1997). GC/Olfactometry. Analytical Chemistry, 69(5), 170A-175A.
Εναλλακτικές ονομασίες	HPLC, high-pressure liquid chromatography	GC-O
Συναφείς	3	3
Σύνοψη	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.	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.