摘要：Gas chromatography-olfactometry (GCO) technique which is a combination of instrumental and sensory analysis techniques was developed by Fuller and coworkers in 1964. Gas chromatography-olfactometry (GCO) technique is widely used to identify aroma active compounds in various foods such as milk, cheese, meat, fruit, vegetable, fruit juice and wine and to determine the effect of these compounds on overall aroma. Several GCO methods have been developed to generate and handle GCO data and to determine a sensorial contribution of each aroma active compound in foods. In this study, general information on GCO meth¬ods used to determine aroma compounds in foods is presented and the studies concerning the use of this method in different foods are discussed.
关键词：Food; gas chromatography-olfactometry; aroma analysis; aroma extract; aroma active compound
