Comprehensive two-dimensional gas chromatography and food sensory properties: potential and challenges

Modern omics disciplines dealing with food flavor focus the analytical efforts on the elucidation of sensory-active compounds, including all possible stimuli of multimodal perception (aroma, taste, texture, etc.) by means of a comprehensive, integrated treatment of sample constituents, such as physi...

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Veröffentlicht in:	Analytical and bioanalytical chemistry 2015-01, Vol.407 (1), p.169-191
Hauptverfasser:	Cordero, Chiara, Kiefl, Johannes, Schieberle, Peter, Reichenbach, Stephen E., Bicchi, Carlo
Format:	Artikel
Sprache:	eng
Schlagworte:	Analysis Analytical Chemistry Biochemistry Characterization and Evaluation of Materials Chemistry Chemistry and Materials Science Chromatography, Gas - instrumentation Chromatography, Gas - methods Flavours Food Food Analysis - methods Food Science Foods Gas chromatography Humans Laboratory Medicine Mathematical analysis Methods Monitoring/Environmental Analysis Multidimensional Chromatography Odorants - analysis Olfactometry Perception Physicochemical properties Platforms Review Sample preparation Taste Texture Two dimensional
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