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Gas chromatography-olfactometry.

Conor M Delahunty¹, Graham Eyres, Jean-Pierre Dufour

¹Department of Food Science, University of Otago, Dunedin, New Zealand. conor.delahunty@stonebow.otago.ac.nz

Journal of Separation Science

|October 31, 2006

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Gas chromatography-olfactometry (GC-O) uses human assessors to detect and rank odour-active compounds in samples. Optimizing extraction, GC conditions, and assessor training enhances GC-O analysis reliability.

Area of Science:

Analytical Chemistry
Sensory Science

Background:

Gas chromatography-olfactometry (GC-O) employs human sensory perception to identify and quantify odour-active compounds.
This technique is crucial for determining the sensory impact of volatile compounds in various matrices.

Purpose of the Study:

To outline the principles and methodologies of GC-olfactometry.
To discuss factors influencing the accuracy and reliability of GC-O analysis.
To emphasize best practices for experimental design and panelist training.

Main Methods:

GC-O methods are categorized into detection frequency, dilution-to-threshold, and direct intensity.
Dilution-to-threshold methods assess compound potency via serial dilutions.
Detection frequency and direct intensity methods evaluate odour intensity in concentrated extracts.

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Main Results:

GC-O enables the determination of odour activity and relative importance of volatile compounds.
Methodological choices significantly impact the results obtained.
Careful consideration of extraction, GC conditions, odour port design, data recording, and assessor bias control is essential.

Conclusions:

Optimizing GC-O requires meticulous attention to sample preparation, instrumental parameters, and human assessor management.
Multidimensional GC analysis and a trained, unbiased panel are key to maximizing the value of GC-O.
Adherence to best practices ensures robust and meaningful sensory data acquisition.