气相色谱-嗅觉测量法(gas chromatography-olfactometry)是一种有效的分析食品风味化合物的检测技术,能够从大量的挥发性物质中挑选出气味活性成分,并衡量其对整体气味的贡献大小。目前国内应用较少,文中简要介绍了GC-O法的分析方法、影响GC-O分析的因素及解决途径和其应用。

GC-O(gas chromatography-olfactometry) is an effective analytical tool for food flavor compounds detection,it can discriminate active and non-active odor in a multitude of volatiles and evaluate their contributions to the overall flavor profile of the sample.There are fewer applications currently in the domestic.This article focuses on the analysis methods,the influence factors and its solutions as well as the applications of GC-O.It provides a better understanding of GC-O techniques for flavor compounds detection.