مقایسهٔ روشها
روشهای انتخابی خود را کنار هم مرور کنید؛ ردیفهای متفاوت برجسته شدهاند.
| کروماتوگرافی مایع با کارایی بالا (HPLC)× | کروماتوگرافی گازی-اُلفاکتومتری× | |
|---|---|---|
| حوزه | علوم غذایی | علوم غذایی |
| خانواده | Process / pipeline | Process / pipeline |
| سال پیدایش≠ | 1970 | 1997 |
| پدیدآور≠ | Csaba Horváth | Terry Acree |
| نوع≠ | Separation and Quantification Technique | Sensory-Instrumental Coupling |
| منبع بنیادین≠ | Snyder, L. R., Kirkland, J. J., & Dolan, J. W. (2010). Introduction to modern liquid chromatography (3rd ed.). Wiley. DOI ↗ | Acree, T. E. (1997). GC/Olfactometry. Analytical Chemistry, 69(5), 170A-175A. link ↗ |
| نامهای دیگر≠ | HPLC, high-pressure liquid chromatography | GC-O |
| مرتبط | 3 | 3 |
| خلاصه≠ | 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. |
| ScholarGateمجموعهداده ↗ |
|
|