ReviewSensors (Basel, Switzerland)2013
Gas chromatography analysis with olfactometric detection (GC-O) as a useful methodology for chemical characterization of odorous compounds.
Review in Sensors (Basel, Switzerland), 2013. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 49 papers.
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Who cites it
49 citing papers in PubMed.
- Odour Profiling for Animal Management and Behavioural Manipulation: An Overview of the Tools and Applications.Journal of chemical ecology · 2026Review
- Analytical Methods for the Characterisation of Aroma Compounds in Milk.Foods (Basel, Switzerland) · 2026Review
- The Science behind vegetable aromas: types, synthesis, and influencing factors of volatile compounds.Plant signaling & behavior · 2025Review
- Effect of Phenolic Compounds and Terpenes on the Flavour and Functionality of Plant-Based Foods.Nutrients · 2025Review
- Isocampholenic Acid Derivatives as Potential Fragrances.Molecules (Basel, Switzerland) · 2025Article
- Characterization of Aroma-Active Compounds in Five Dry-Cured Hams Based on Electronic Nose and GC-MS-Olfactometry Combined with Odor Description, Intensity, and Hedonic Assessment.Foods (Basel, Switzerland) · 2025Article
- Research on Malodor Component Identification Based on Sensor Array.Sensors (Basel, Switzerland) · 2025Article
- Toward a Comprehensive Understanding of Flavor of Sunflower Products: A Review of Confirmed and Prospective Aroma- and Taste-Active Compounds.Foods (Basel, Switzerland) · 2025Review
- Odor-active aroma compounds in traditional fermented dairy products: The case of mabisi in supporting food and nutrition security in Zambia.Current research in food science · 2025Article
- Vacuum-Assisted MonoTrapMolecules (Basel, Switzerland) · 2024Article
- Qualitative and Quantitative Sex-Related Differences in the Perception of Single Molecules from Coffee Headspace.Foods (Basel, Switzerland) · 2024Article
- Effect of Roasting Level on the Development of Key Aroma-Active Compounds in Coffee.Molecules (Basel, Switzerland) · 2024Article
- A Comparative Analysis of Cold Brew Coffee Aroma Using the Gas Chromatography-Olfactometry-Mass Spectrometry Technique: Headspace-Solid-Phase Extraction and Headspace Solid-Phase Microextraction Methods for the Extraction of Sensory-Active Compounds.Molecules (Basel, Switzerland) · 2024Article
- Aromatic Profiling of New Table Grape Varieties Using Gas Chromatography/Mass Spectrometry and Olfactometry.Plants (Basel, Switzerland) · 2024Article
- Development of the gas chromatography/mass spectrometry-based aroma designer capable of modifying volatile chemical compositions in complex odors.Chemical senses · 2024Article
- Re-Rolling Treatment in the Fermentation Process Improves the Aroma Quality of Black Tea.Foods (Basel, Switzerland) · 2023Article
- Odor Perception and Descriptions of Rose-Scented GeraniumMolecules (Basel, Switzerland) · 2023Article
- Aroma Characterization of Roasted Meat and Meat Substitutes Using Gas Chromatography-Mass Spectrometry with Simultaneous Selective Detection and a Dedicated Software Tool, AromaMS.Molecules (Basel, Switzerland) · 2023Article
- Thermal stabilisation of cocoa fruit pulp - Effects on sensory properties, colour and microbiological stability.Current research in food science · 2023Article
- Grafting of Poly(ethylene imine) to Silica Nanoparticles for Odor Removal from Recycled Materials.Nanomaterials (Basel, Switzerland) · 2022Article
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Authors and funding
8 authors.
Funding
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Abstract
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.
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