Gas chromatography/olfactometry (GC/O) has been used in various fields as a valuable method to identify odor-active components from a complex mixture. Since human assessors are employed as detectors to obtain the olfactory perception of separated odo...
Journal of agricultural and food chemistry
30879302
Although to date more than 10 000 volatile compounds have been characterized in foods, a literature survey has previously shown that only 226 aroma compounds, assigned as key food odorants (KFOs), have been identified to actively contribute to the ov...