Comparer des méthodes
Examinez les méthodes sélectionnées côte à côte ; les lignes qui diffèrent sont mises en évidence.
| Chromatographie en phase gazeuse-olfactométrie× | CLHP× | |
|---|---|---|
| Domaine | Sciences des aliments | Sciences des aliments |
| Famille | Process / pipeline | Process / pipeline |
| Année d'origine≠ | 1997 | 1970 |
| Auteur d'origine≠ | Terry Acree | Csaba Horváth |
| Type≠ | Sensory-Instrumental Coupling | Separation and Quantification Technique |
| Source fondatrice≠ | Acree, T. E. (1997). GC/Olfactometry. Analytical Chemistry, 69(5), 170A-175A. link ↗ | Snyder, L. R., Kirkland, J. J., & Dolan, J. W. (2010). Introduction to modern liquid chromatography (3rd ed.). Wiley. DOI ↗ |
| Alias≠ | GC-O | HPLC, high-pressure liquid chromatography |
| Apparentées | 3 | 3 |
| Résumé≠ | 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. | 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. |
| ScholarGateJeu de données ↗ |
|
|