Módszerek összehasonlítása
Tekintse át a kiválasztott módszereket egymás mellett; az eltérő sorok kiemelve jelennek meg.
| Gázkromatográfia-Olfaktometria× | HPLC× | Textúraprofil-analízis× | |
|---|---|---|---|
| Tudományterület | Élelmiszertudomány | Élelmiszertudomány | Élelmiszertudomány |
| Módszercsalád | Process / pipeline | Process / pipeline | Process / pipeline |
| Keletkezés éve≠ | 1997 | 1970 | 1968 |
| Megalkotó≠ | Terry Acree | Csaba Horváth | Malcolm Bourne |
| Típus≠ | Sensory-Instrumental Coupling | Separation and Quantification Technique | Mechanical Texture Method |
| Alapmű≠ | 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 ↗ | Bourne, M. C. (1968). Texture profile of foods. Journal of Food Science, 33(3), 280-283. link ↗ |
| Alternatív nevek≠ | GC-O | HPLC, high-pressure liquid chromatography | TPA |
| Kapcsolódó | 3 | 3 | 3 |
| Összefoglaló≠ | 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. | Texture Profile Analysis (TPA) is an objective, mechanical method that simulates mastication (chewing) to measure the textural properties of food products. Developed by Bourne in 1968, TPA uses a texture analyzer (a machine that applies defined forces and movements to a sample) to generate a force-time curve from which multiple texture attributes (hardness, springiness, chewiness, cohesiveness, adhesiveness) are extracted and quantified. |
| ScholarGateAdatkészlet ↗ |
|
|
|