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Flavours and Fragrances pp 363–378Cite as

Gas Chromatography—Olfactometry of Aroma Compounds

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Abstract

The aroma of foods is caused by volatile compounds which are perceived by the human nose. Many studies (reviews in [1], [2]) have indicated that only a small fraction of the hundreds of volatiles occurring in a food sample contribute to its aroma. To detect these compounds, a method proposed by Fuller et al. [3] is used. In this procedure, which is designated gas chromatography-olfactometry (GC-O), the effluent from a gas chromatography column is sniffed by an expert who marks in the chromatogram each position at which an odour impression is perceived.

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Authors and Affiliations

  1. Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstraße 4, 85748, Garching, Germany

    Werner Grosch

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  1. Werner Grosch
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Editors and Affiliations

  1. FB Chemie, Institut für Lebensmittelchemie, Universität Hannover, Wunstorferstraße 14, 30453, Hannover, Germany

    Ralf Günter Berger

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Grosch, W. (2007). Gas Chromatography—Olfactometry of Aroma Compounds. In: Berger, R.G. (eds) Flavours and Fragrances. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-49339-6_16

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