Gas Chromatography-Olfactometry: The State of the Art

Here are the latest applications and developments in the field for food and flavor chemists, food scientists, and aroma researchers in academia and industry. Topics in this volume include: application of GC-O to flavor creation,
improving the reproducibility and qualitative accuracy of
GC-O, coupling of GC-O with SPME, application of aroma extract dilution analysis to solve off-flavor problems, a new approach called aroma extract concentration analysis,
and techniques for improving odor intensity estimates by cross modality matching.