השוואת שיטות

	כרומטוגרפיית גז-אולפקטומטריה	HPLC
תחום	מדעי המזון	מדעי המזון
משפחה	Process / pipeline	Process / pipeline
שנת המקור	1997	1970
הוגה השיטה	Terry Acree	Csaba Horváth
סוג	Sensory-Instrumental Coupling	Separation and Quantification Technique
מקור מכונן	Acree, T. E. (1997). GC/Olfactometry. Analytical Chemistry, 69(5), 170A-175A.	Snyder, L. R., Kirkland, J. J., & Dolan, J. W. (2010). Introduction to modern liquid chromatography (3rd ed.). Wiley.
כינויים	GC-O	HPLC, high-pressure liquid chromatography
קשורות	3	3
תקציר	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.