Chemistry Department, University of Bari, via E. Orabona 4, Bari 70126, Italy.
Sensors (Basel). 2013 Dec 5;13(12):16759-800. doi: 10.3390/s131216759.
The gas chromatography-olfactometry (GC-O) technique couples traditional gas chromatographic analysis with sensory detection in order to study complex mixtures of odorous substances and to identify odor active compounds. The GC-O technique is already widely used for the evaluation of food aromas and its application in environmental fields is increasing, thus moving the odor emission assessment from the solely olfactometric evaluations to the characterization of the volatile components responsible for odor nuisance. The aim of this paper is to describe the state of the art of gas chromatography-olfactometry methodology, considering the different approaches regarding the operational conditions and the different methods for evaluating the olfactometric detection of odor compounds. The potentials of GC-O are described highlighting the improvements in this methodology relative to other conventional approaches used for odor detection, such as sensoristic, sensorial and the traditional gas chromatographic methods. The paper also provides an examination of the different fields of application of the GC-O, principally related to fragrances and food aromas, odor nuisance produced by anthropic activities and odorous compounds emitted by materials and medical applications.
气相色谱-嗅闻（GC-O）技术将传统的气相色谱分析与感官检测相结合，用于研究复杂的气味物质混合物，并鉴定气味活性化合物。GC-O 技术已经广泛用于食品香气的评估，其在环境领域的应用正在增加，从而将气味排放评估从单纯的嗅闻评估转移到对负责气味滋扰的挥发性成分的特征描述。本文的目的是描述气相色谱-嗅闻方法的最新技术，考虑到不同操作条件下的不同方法以及评估气味化合物嗅闻检测的不同方法。描述了 GC-O 的潜力，突出了与其他用于气味检测的常规方法（如传感器、感官和传统的气相色谱方法）相比，该方法的改进。本文还对 GC-O 的不同应用领域进行了考察，主要涉及香精和食品香气、人为活动产生的气味滋扰以及材料和医疗应用中排放的气味化合物。
