Krahasoni metodat

	Kromatografia e Gazit-Olfaktometria	HPLC	Analiza e Profilit të Teksturës
Fusha	Shkenca e ushqimit	Shkenca e ushqimit	Shkenca e ushqimit
Familja	Process / pipeline	Process / pipeline	Process / pipeline
Viti i origjinës	1997	1970	1968
Krijuesi	Terry Acree	Csaba Horváth	Malcolm Bourne
Lloji	Sensory-Instrumental Coupling	Separation and Quantification Technique	Mechanical Texture Method
Burimi themelues	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.	Bourne, M. C. (1968). Texture profile of foods. Journal of Food Science, 33(3), 280-283.
Emërtime të tjera	GC-O	HPLC, high-pressure liquid chromatography	TPA
Të lidhura	3	3	3
Përmbledhja	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.