Salīdzināt metodes
Apskatiet izvēlētās metodes blakus; rindas, kas atšķiras, ir izceltas.
| Gāzu hromatogrāfija-olfaktometrija× | HPLC× | |
|---|---|---|
| Nozare | Pārtikas zinātne | Pārtikas zinātne |
| Saime | Process / pipeline | Process / pipeline |
| Izcelsmes gads≠ | 1997 | 1970 |
| Autors≠ | Terry Acree | Csaba Horváth |
| Tips≠ | Sensory-Instrumental Coupling | Separation and Quantification Technique |
| Pirmavots≠ | 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 ↗ |
| Citi nosaukumi≠ | GC-O | HPLC, high-pressure liquid chromatography |
| Saistītās | 3 | 3 |
| Kopsavilkums≠ | 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. |
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