Salīdzināt metodes

	Gāzu hromatogrāfija-olfaktometrija	Analīze tekstūras profila
Nozare	Pārtikas zinātne	Pārtikas zinātne
Saime	Process / pipeline	Process / pipeline
Izcelsmes gads	1997	1968
Autors	Terry Acree	Malcolm Bourne
Tips	Sensory-Instrumental Coupling	Mechanical Texture Method
Pirmavots	Acree, T. E. (1997). GC/Olfactometry. Analytical Chemistry, 69(5), 170A-175A.	Bourne, M. C. (1968). Texture profile of foods. Journal of Food Science, 33(3), 280-283.
Citi nosaukumi	GC-O	TPA
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.	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.