Compară metode
Examinează metodele selectate una lângă alta; rândurile care diferă sunt evidențiate.
| CLAE× | Cromatografie gazoasă-olfactometrie× | Titrare Karl Fischer× | |
|---|---|---|---|
| Domeniu | Știința alimentelor | Știința alimentelor | Știința alimentelor |
| Familie | Process / pipeline | Process / pipeline | Process / pipeline |
| Anul apariției≠ | 1970 | 1997 | 1935 |
| Autorul original≠ | Csaba Horváth | Terry Acree | Karl Fischer |
| Tip≠ | Separation and Quantification Technique | Sensory-Instrumental Coupling | Titrimetric Water Determination |
| Sursa seminală≠ | Snyder, L. R., Kirkland, J. J., & Dolan, J. W. (2010). Introduction to modern liquid chromatography (3rd ed.). Wiley. DOI ↗ | Acree, T. E. (1997). GC/Olfactometry. Analytical Chemistry, 69(5), 170A-175A. link ↗ | Karl Fischer. Neue Methode zur Maßstabbestimmung des Wassers in Flüssigkeiten und Gasen. Angewandte Chemie, 48(44), 394-396. (1935) link ↗ |
| Denumiri alternative≠ | HPLC, high-pressure liquid chromatography | GC-O | KFT |
| Înrudite | 3 | 3 | 3 |
| Rezumat≠ | 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. | 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. | Karl Fischer Titration (KFT) is a precise analytical method for determining water content in food and pharmaceutical products. Developed by Karl Fischer in 1935, KFT uses a chemical reaction between water and an iodine-based titrant, allowing quantification of moisture with exceptional accuracy and sensitivity. KFT is the official gold-standard method for water determination in numerous food and pharmaceutical standards worldwide. |
| ScholarGateSet de date ↗ |
|
|
|