{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,20]],"date-time":"2026-10-20T21:50:14Z","timestamp":1792533014352,"version":"4.5.0"},"reference-count":206,"publisher":"MDPI AG","issue":"12","license":[{"start":{"date-parts":[[2013,12,5]],"date-time":"2013-12-05T00:00:00Z","timestamp":1386201600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/3.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Sensors"],"abstract":"<jats:p>The gas chromatography-olfactometry (GC-O) technique couples traditional gas chromatographic analysis with sensory detection in order to study complex mixtures of odorous substances and to identify odor active compounds. The GC-O technique is already widely used for the evaluation of food aromas and its application in environmental fields is increasing, thus moving the odor emission assessment from the solely olfactometric evaluations to the characterization of the volatile components responsible for odor nuisance. The aim of this paper is to describe the state of the art of gas chromatography-olfactometry methodology, considering the different approaches regarding the operational conditions and the different methods for evaluating the olfactometric detection of odor compounds. The potentials of GC-O are described highlighting the improvements in this methodology relative to other conventional approaches used for odor detection, such as sensoristic, sensorial and the traditional gas chromatographic methods. The paper also provides an examination of the different fields of application of the GC-O, principally related to fragrances and food aromas, odor nuisance produced by anthropic activities and odorous compounds emitted by materials and medical applications.<\/jats:p>","DOI":"10.3390\/s131216759","type":"journal-article","created":{"date-parts":[[2013,12,5]],"date-time":"2013-12-05T11:35:30Z","timestamp":1386243330000},"page":"16759-16800","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":203,"title":["Gas Chromatography Analysis with Olfactometric Detection (GC-O) as a Useful Methodology for Chemical Characterization of Odorous Compounds"],"prefix":"10.3390","volume":"13","author":[{"given":"Magda","family":"Brattoli","sequence":"first","affiliation":[{"name":"Chemistry Department, University of Bari, via E. Orabona 4, Bari 70126, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ezia","family":"Cisternino","sequence":"additional","affiliation":[{"name":"Chemistry Department, University of Bari, via E. Orabona 4, Bari 70126, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Paolo","family":"Dambruoso","sequence":"additional","affiliation":[{"name":"Chemistry Department, University of Bari, via E. Orabona 4, Bari 70126, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6868-6569","authenticated-orcid":false,"given":"Gianluigi","family":"De Gennaro","sequence":"additional","affiliation":[{"name":"Chemistry Department, University of Bari, via E. Orabona 4, Bari 70126, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2214-9362","authenticated-orcid":false,"given":"Pasquale","family":"Giungato","sequence":"additional","affiliation":[{"name":"Chemistry Department, University of Bari, via E. Orabona 4, Bari 70126, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Antonio","family":"Mazzone","sequence":"additional","affiliation":[{"name":"Chemistry Department, University of Bari, via E. Orabona 4, Bari 70126, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jolanda","family":"Palmisani","sequence":"additional","affiliation":[{"name":"Chemistry Department, University of Bari, via E. Orabona 4, Bari 70126, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maria","family":"Tutino","sequence":"additional","affiliation":[{"name":"Chemistry Department, University of Bari, via E. Orabona 4, Bari 70126, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2013,12,5]]},"reference":[{"key":"ref_1","unstructured":"Ruijten, M.W.M.M., van Doorn, R., and van Harreveld, A.P. (2009). Assessment of Odor Annoyance in Chemical Emergency Management, RIVM. RIVM Report 609200001."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"83","DOI":"10.2166\/wst.2004.0227","article-title":"Odor intensity and hedonic tone\u2014important parameters to describe odor annoyance to residents?","volume":"50","author":"Both","year":"2004","journal-title":"Water Sci. Technol."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"539","DOI":"10.1093\/chemse\/bjr009","article-title":"The influence of molecular structure on odor qualities and odor detection thresholds of volatile alkylated phenols","volume":"36","author":"Czerny","year":"2011","journal-title":"Chem. Senses."},{"key":"ref_4","first-page":"1","article-title":"Odor pollution in the environment and the detection instrumentation","volume":"6","author":"Yuwono","year":"2004","journal-title":"Int. Agric. Eng. J."},{"key":"ref_5","unstructured":"Vincent, A., and Hobson, J. (1998). Odor Control, Terence Dalton Publishing Ltd."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"486","DOI":"10.1016\/S0165-9936(96)00061-1","article-title":"Electronic noses\u2014development and future prospects","volume":"15","author":"Craven","year":"1996","journal-title":"Trends Anal. Chem."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"135","DOI":"10.1007\/s00049-009-0035-5","article-title":"Investigation of odors in the fragrance industry","volume":"20","author":"Schilling","year":"2010","journal-title":"Chemoecology"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"800","DOI":"10.1016\/j.physbeh.2006.01.029","article-title":"Olfactory influences on appetite and satiety in humans","volume":"87","author":"Yeomans","year":"2006","journal-title":"Physiol. Behav."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"2223","DOI":"10.2166\/wst.2012.409","article-title":"Impact assessment of odours emitted by a wastewater treatment plant","volume":"66","author":"Beghi","year":"2012","journal-title":"Water Sci. Technol."},{"key":"ref_10","first-page":"95","article-title":"Comprehensive monitoring and assessment of odour emission sources from refinery I. monitoring of odorous sources","volume":"44","author":"Li","year":"2013","journal-title":"Pet. Process. Petrochem."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"164","DOI":"10.1016\/j.envres.2010.11.008","article-title":"Odour annoyance and physical symptoms among residents living near waste treatment centres","volume":"111","author":"Aatamila","year":"2011","journal-title":"Environ. Res."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"935","DOI":"10.1016\/j.atmosenv.2013.06.030","article-title":"Continuous odour measurement from fattening pig units","volume":"77","author":"Romain","year":"2013","journal-title":"Atmos. Environ."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"434","DOI":"10.1080\/03067319.2011.637196","article-title":"Volatile organic compounds in landfill odorant emissions on the island of Mallorca","volume":"93","author":"Forteza","year":"2013","journal-title":"Int. J. Environ. Anal. Chem."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"2106","DOI":"10.1016\/j.buildenv.2009.03.001","article-title":"Investigation of indoor chemical pollutants and perceived odor in an area with complaints of unpleasant odors","volume":"44","author":"Peng","year":"2009","journal-title":"Build. Environ."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"197","DOI":"10.1016\/j.buildenv.2009.06.003","article-title":"Estimation of odour intensity of indoor air pollutants from building materials with a multi-gas sensor system","volume":"45","author":"Bitter","year":"2010","journal-title":"Build. Environ."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"357","DOI":"10.1016\/S0045-6535(02)00845-7","article-title":"Characterisation of odorants emissions from landfills by SPME and GC\/MS","volume":"51","author":"Davoli","year":"2003","journal-title":"Chemosphere"},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"222","DOI":"10.1016\/j.chroma.2006.04.075","article-title":"Chemical characterization of odorous gases at a landfill site by gas chromatography\u2013mass spectrometry","volume":"1122","author":"Dincer","year":"2006","journal-title":"J. Chromatogr. A"},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"1225","DOI":"10.1016\/S1352-2310(00)00392-7","article-title":"An electronic nose for odor annoyance assessment","volume":"35","author":"Lazzerini","year":"2001","journal-title":"Atmos. Environ."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"235","DOI":"10.1016\/S0958-6946(98)80002-2","article-title":"Gas Chromatography Olfactometry (GC\/O) of dairy product","volume":"8","author":"Friedrich","year":"1998","journal-title":"Int. Dairy J."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"521","DOI":"10.2134\/jeq2006.0382","article-title":"Simultaneous chemical and sensory characterization of volatile organic compounds and semi-volatile organic compounds emitted from swine manure using solid phase microextraction and multidimensional Gas Chromatography-Mass Spectrometry-Olfactometry","volume":"37","author":"Lo","year":"2008","journal-title":"J. Environ. Qual."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"2107","DOI":"10.1002\/jssc.200500509","article-title":"Gas chromatography-olfactometry","volume":"29","author":"Delahunty","year":"2006","journal-title":"J. Sep. Sci."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"449","DOI":"10.1016\/j.foodchem.2007.08.058","article-title":"Application of gas chromatography-olfactometry (GC-O) in analysis and quality assessment of alcoholic beverages\u2014A review","volume":"107","author":"Plutowska","year":"2008","journal-title":"Food Chem."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"81","DOI":"10.2166\/wst.2004.0540","article-title":"Design and application of a GCSNIFF\/MS system for solving taste and odor episodes in drinking water","volume":"49","author":"Hochereau","year":"2004","journal-title":"Water Sci. Technol."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"2345","DOI":"10.1021\/ac011064a","article-title":"Improved hardware and software for quick gas chromatography: Olfactometry using CHARM and GC-\u201cSNIF\u201d analysis","volume":"74","author":"Debonneville","year":"2002","journal-title":"Anal. Chem."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"123","DOI":"10.1016\/j.chroma.2007.09.006","article-title":"Gas chromatography-olfactometry in food flavour analysis","volume":"1186","author":"Dugo","year":"2008","journal-title":"J. Chromatogr. A"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"85","DOI":"10.1016\/j.chroma.2006.12.102","article-title":"Novel multi-gas chromatography-olfactometry device and software for the identification of odor-active compounds","volume":"1146","author":"Tournayre","year":"2007","journal-title":"J. Chromatogr. A"},{"key":"ref_27","doi-asserted-by":"crossref","unstructured":"Jackson, J., and Linskens, H. (2002). Analysis of Taste and Aroma, Springer-Verlag.","DOI":"10.1007\/978-3-662-04857-3"},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"7487","DOI":"10.1016\/j.chroma.2011.06.039","article-title":"Identification of potent odorants in wine and brewed coffee using gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography","volume":"1218","author":"Chin","year":"2011","journal-title":"J. Chromatogr. A"},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"279","DOI":"10.1016\/j.chroma.2006.12.035","article-title":"Odour fingerprint acquisition by means of comprehensive two-dimensional gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography\/mass spectrometry","volume":"1141","author":"Casilli","year":"2007","journal-title":"J. Chromatogr. A"},{"key":"ref_30","first-page":"73","article-title":"Simultaneous characterization of VOCs and livestock odors using solid-phase microestraction- multidimensional Gas Cromatography-mass spettrometry-olfactometry","volume":"23","author":"Koziel","year":"2010","journal-title":"Chem. Eng. Trans."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"53","DOI":"10.1016\/j.aca.2012.07.045","article-title":"Identification and quantification of odorous compounds from adhesives used in food packaging materials by headspace solid phase extraction and headspace solid phase microextraction coupled to gas chromatography-olfactometry-mass spectrometry","volume":"745","author":"Vera","year":"2012","journal-title":"Anal. Chim. Acta."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"176","DOI":"10.1016\/j.chroma.2012.11.019","article-title":"Investigating the coffee flavour in South African Pinotage wine using novel offline olfactometry and comprehensive gas chromatography with time of flight mass spectrometry","volume":"1271","author":"Rohwer","year":"2013","journal-title":"J. Chromatogr. A"},{"key":"ref_33","unstructured":"Risch, S.J., and Ho, C.T. (2000). ACS Symposium Series, American Chemical Society."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"2368","DOI":"10.1021\/jf990913g","article-title":"Effects of the sniffing port air makeup in gas chromatography-olfactometry","volume":"48","author":"Hanaoka","year":"2000","journal-title":"J. Agric. Food Chem."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"1673","DOI":"10.1021\/jf980794p","article-title":"Odor intensity evaluation in gas chromatography-olfactometry by finger span method","volume":"47","author":"Callement","year":"1999","journal-title":"Agric. Food Chem."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"121","DOI":"10.1016\/S1389-0344(01)00070-3","article-title":"Methods for gas chromatography\u2013olfactometry: A review","volume":"17","author":"Ruth","year":"2001","journal-title":"Biomol. Eng."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"443","DOI":"10.1021\/jf0205458","article-title":"A new approach to examine the relationships between sensory and gas chromatography-olfactometry data using generalized procrustes analysis applied to six French Chardonnay wines","volume":"51","author":"Fur","year":"2003","journal-title":"J. Agric. Food Chem."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"2630","DOI":"10.1021\/jf960885r","article-title":"Hyphenated headspace-gas chromatography-sniffing technique: Screening of impact odorants and quantitative aromagram comparisons","volume":"45","author":"Pollien","year":"1997","journal-title":"J. Agric. Food Chem."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"5670","DOI":"10.1021\/jf049512d","article-title":"Determination of key odorant compounds in freshly distilled cognac using GC-O, GC-MS, and sensory evaluation","volume":"52","author":"Ferrari","year":"2004","journal-title":"J. Agric. Food Chem."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"213","DOI":"10.1016\/S0021-9673(97)00769-3","article-title":"Analysis of odor and taste problems in high-density polyethene","volume":"791","author":"Villberg","year":"1997","journal-title":"J. Chromatogr. A"},{"key":"ref_41","doi-asserted-by":"crossref","unstructured":"Jackson, J., and Linskens, H. (2002). Analysis of Taste and Aroma, Springer-Verlag.","DOI":"10.1007\/978-3-662-04857-3"},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"1508","DOI":"10.1021\/jf010933u","article-title":"Aroma extract dilution analysis. Precision and optimal experimental design","volume":"50","author":"Ferreira","year":"2002","journal-title":"J. Agric. Food Chem."},{"key":"ref_43","doi-asserted-by":"crossref","unstructured":"Leland, V., Scheiberle, P., Buettner, A., and Acree, T.E. (2001). Gas Chromatography-Olfactometry: The State of the Art, American Chemical Society.","DOI":"10.1021\/bk-2001-0782"},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"2924","DOI":"10.1021\/jf001372u","article-title":"Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions","volume":"49","author":"Aznar","year":"2001","journal-title":"J. Agric. Food Chem."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"1653","DOI":"10.1021\/jf0350820","article-title":"Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines","volume":"52","author":"Cullere","year":"2004","journal-title":"J. Agric. Food Chem."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"3419","DOI":"10.1021\/jf026045w","article-title":"Impact odorants of different young white wines from the Canary Islands","volume":"51","author":"Lopez","year":"2003","journal-title":"J. Agric. Food Chem."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"564","DOI":"10.1111\/j.1365-2621.2012.03222.x","article-title":"Odor-active compounds in pineapple (Ananas comosus [L.] Merril cv. Red Spanish)","volume":"48","author":"Pino","year":"2013","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"170","DOI":"10.1016\/j.meatsci.2013.01.005","article-title":"Effect of addition of commercial rosemary extracts on potent odorants in cooked beef","volume":"94","author":"Kim","year":"2013","journal-title":"Meat Sci."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"9","DOI":"10.1007\/s11306-012-0425-5","article-title":"Characterization of odorants in human urine using a combined chemo-analytical and human-sensory approach: A potential diagnostic strategy","volume":"9","author":"Wagenstaller","year":"2013","journal-title":"Metabolomics"},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"983","DOI":"10.1016\/j.idairyj.2008.05.007","article-title":"Determination of storage stability of butter enriched with unsaturated fatty acids\/conjugated linoleic acids (UFA\/CLA) using instrumental and sensory methods","volume":"18","author":"Mallia","year":"2008","journal-title":"Int. Dairy J."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"93","DOI":"10.1002\/ffj.1859","article-title":"Aroma-active compounds of American, French, Hungarian and Russian oak woods, studied by GC-MS and GC-O","volume":"23","author":"Guchu","year":"2008","journal-title":"Flavour Fragr. J."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"757","DOI":"10.1016\/j.polymdegradstab.2009.02.006","article-title":"Characterisation of flavour compounds formed by \u03b3-irradiation of polypropylene","volume":"94","author":"Tyapkova","year":"2009","journal-title":"Polym. Degrad. Stab."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"131","DOI":"10.1016\/j.chroma.2007.02.031","article-title":"Determination of the threshold odor concentration of main odorants in essential oils using gas chromatography\u2013olfactometry incremental dilution technique","volume":"1150","author":"Benzo","year":"2007","journal-title":"J. Chromatogr. A"},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"70","DOI":"10.1016\/j.chroma.2006.07.019","article-title":"The combination of gas chromatography-olfactometry and multidimensional gas chromatography for the characterization of essential oils","volume":"1150","author":"Eyres","year":"2007","journal-title":"J. Chromatogr. A."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"51","DOI":"10.5650\/jos.62.51","article-title":"Characteristic odor components of essential oil from Scutellaria Iaeteviolacea","volume":"62","author":"Miyazawa","year":"2013","journal-title":"J. Oleo Sci."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"117","DOI":"10.1002\/ffj.1980","article-title":"High-impact odorants in essential oils","volume":"25","author":"Clery","year":"2010","journal-title":"Flavour Fragr. J."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"175","DOI":"10.5650\/jos.62.175","article-title":"Characteristic chemical components of the essential oil from white kwao krua (Pueraria mirifica)","volume":"62","author":"Yagi","year":"2013","journal-title":"J. Oleo Sci."},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"297","DOI":"10.1002\/ffj.1887","article-title":"Linear retention indices in gas chromatographic analysis: A review","volume":"23","author":"Bicchi","year":"2008","journal-title":"Flavour Fragr. J."},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"459","DOI":"10.1016\/j.foodchem.2013.03.047","article-title":"Determination of compounds responsible for tempeh aroma","volume":"141","author":"Majcher","year":"2013","journal-title":"Food Chem."},{"key":"ref_60","unstructured":"Marsili, R. (1996). Techniques for Analyzing Food Aroma, CRC Press."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"1307","DOI":"10.1021\/jf990745s","article-title":"Critical comparisons of three olfactometric methods for the identification of the most potent odorants in cooked mussels (Mytilus edulis)","volume":"48","author":"Prost","year":"2000","journal-title":"J. Agric. Food Chem."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"278","DOI":"10.1002\/ffj.1581","article-title":"Posterior evaluation of odor intensity in gas chromatography-olfactometry: Comparison of methods for calculation of panel intensity and their consequences","volume":"20","author":"Petka","year":"2005","journal-title":"Flavour Fragr. J."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"201","DOI":"10.1016\/S0021-9673(04)00969-0","article-title":"New gas chromatography-olfactometric investigative method, and its application to cooked Silurus glanis (European catfish) odor characterization","volume":"1056","author":"Hallier","year":"2004","journal-title":"J. Chromatogr. A"},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"333","DOI":"10.1002\/ffj.1621","article-title":"Identification of aroma compounds in Chinese \u201cYanghe Daqu\u201d liquor by normal phase chromatography fractionation followed by gas chromatography\/olfactometry","volume":"21","author":"Fan","year":"2006","journal-title":"Flavour Fragr. J."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"549","DOI":"10.1021\/jf010883t","article-title":"Aroma-active components in fermented bamboo shoots","volume":"50","author":"Fu","year":"2002","journal-title":"J. Agric. Food Chem."},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"372","DOI":"10.1016\/j.lwt.2005.02.006","article-title":"Assessment of aroma impact compounds in a cashew apple-based alcoholic beverage by GC-MS and GC-olfactometry","volume":"39","author":"Garruti","year":"2006","journal-title":"LWT Food Sci. Technol."},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"3990","DOI":"10.1021\/jf053278p","article-title":"Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography mass spectrometry","volume":"54","author":"Gurbuz","year":"2006","journal-title":"J. Agric. Food Chem."},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"425","DOI":"10.1002\/ffj.1034","article-title":"Comparison of volatile compounds released during the consumption of Cheddar cheese with compounds extracted by vacuum distillation using gas chromatography-olfactometry","volume":"16","author":"Delahunty","year":"2001","journal-title":"Flavour Fragr. J."},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"808","DOI":"10.1016\/j.foodres.2013.02.016","article-title":"Characterization of aroma-impact compounds in yerba mate (Ilex paraguariensis) using GC-olfactometry and GC-MS","volume":"53","author":"Guerra","year":"2013","journal-title":"Food Res. Int."},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"237","DOI":"10.1007\/s002170050486","article-title":"Solvent assisted flavour evaporation\u2014a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices","volume":"209","author":"Engel","year":"1999","journal-title":"Eur. Food Res. Technol."},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"8688","DOI":"10.1021\/jf058059i","article-title":"Flavour characteristics of lapsang souchong and smoked lapsang souchong, a special chinese black tea with pine smoking process","volume":"53","author":"Yao","year":"2005","journal-title":"J. Agric. Food Chem."},{"key":"ref_72","doi-asserted-by":"crossref","first-page":"200","DOI":"10.1002\/ffj.3143","article-title":"The influence of thermal reaction and microbial transformation on the odor of human urine","volume":"28","author":"Troccaz","year":"2013","journal-title":"Flavour Fragr. J."},{"key":"ref_73","doi-asserted-by":"crossref","first-page":"533","DOI":"10.1093\/chemse\/26.5.533","article-title":"Evaluation of the key odorants of foods by dilution experiments, aroma models and omission","volume":"26","author":"Grosch","year":"2001","journal-title":"Chem. Senses"},{"key":"ref_74","doi-asserted-by":"crossref","first-page":"5970","DOI":"10.1016\/j.watres.2012.08.018","article-title":"A framework for identifying characteristic odor compounds in municipal wastewater effluent","volume":"46","author":"Agus","year":"2012","journal-title":"Water Res."},{"key":"ref_75","doi-asserted-by":"crossref","first-page":"432","DOI":"10.1016\/j.foodchem.2013.01.033","article-title":"Effect of nitrite on the odourant volatile fraction of cooked ham","volume":"139","author":"Thomas","year":"2013","journal-title":"Food Chem."},{"key":"ref_76","doi-asserted-by":"crossref","first-page":"5682","DOI":"10.1021\/jf047870a","article-title":"Prediction of the wine sensory properties related to grape variety from dynamic headspace gas chromatography-olfactometry data","volume":"53","author":"Campo","year":"2005","journal-title":"J. Agric. Food Chem."},{"key":"ref_77","doi-asserted-by":"crossref","first-page":"609","DOI":"10.1111\/ijfs.12006","article-title":"Effect of koji fermentation on generation of volatile compounds in soy sauce production","volume":"48","author":"Feng","year":"2013","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_78","doi-asserted-by":"crossref","first-page":"7767","DOI":"10.1016\/j.biortech.2008.01.085","article-title":"Performance evaluation of a wood-chip based biofilter using solid-phase microextraction and gas chromatography-mass spectroscopy-olfactometry","volume":"99","author":"Chen","year":"2008","journal-title":"Bioresour. Technol."},{"key":"ref_79","doi-asserted-by":"crossref","first-page":"1853","DOI":"10.1007\/s00216-009-3071-7","article-title":"Chemical causes of the typical burnt smell after accidental fires","volume":"395","author":"Heitmann","year":"2009","journal-title":"Anal. Bioanal. Chem."},{"key":"ref_80","doi-asserted-by":"crossref","first-page":"872","DOI":"10.1016\/j.wasman.2005.07.003","article-title":"Development of a simple and sensitive method for the characterization of odorous waste gas emissions by means of solid-phase microextraction (SPME) and GC\u2013MS\/olfactometry","volume":"25","author":"Kleeberg","year":"2005","journal-title":"Waste Manag."},{"key":"ref_81","doi-asserted-by":"crossref","first-page":"60","DOI":"10.1016\/j.chroma.2005.10.040","article-title":"Characterization of volatile organic compounds and odorants associated with swine barn particulate matter using solid-phase microextraction and gas chromatography-mass spectrometry-olfactometry","volume":"1102","author":"Cai","year":"2006","journal-title":"J. Chromatogr. A"},{"key":"ref_82","doi-asserted-by":"crossref","first-page":"645","DOI":"10.1016\/j.wasman.2012.11.005","article-title":"Characterization of wood plastic composites made from landfill-derived plastic and sawdust: Volatile compounds and olfactometric analysis","volume":"33","year":"2013","journal-title":"Waste Manag."},{"key":"ref_83","doi-asserted-by":"crossref","first-page":"908","DOI":"10.1016\/j.wasman.2005.07.004","article-title":"Analytical determination of the suitability of different processes for the treatment of odorous waste gas","volume":"25","author":"Ranau","year":"2005","journal-title":"Waste Manag."},{"key":"ref_84","doi-asserted-by":"crossref","first-page":"185","DOI":"10.1007\/s11270-010-0634-3","article-title":"Odor Monitoring by combined TD-GC-MS-Sniff technique and dynamic olfactometry at the wastewater treatment plant of low H2S concentration","volume":"218","author":"Lehtinen","year":"2011","journal-title":"Water Air Soil Pollut."},{"key":"ref_85","doi-asserted-by":"crossref","first-page":"933","DOI":"10.1016\/S1352-2310(02)00970-6","article-title":"Characterization and quantification of odorous and non-odorous volatile organic compounds near a commercial dairy in California","volume":"37","author":"Rabaud","year":"2003","journal-title":"Atmos. Environ."},{"key":"ref_86","doi-asserted-by":"crossref","first-page":"4243","DOI":"10.1016\/j.atmosenv.2011.04.081","article-title":"Identifying and tracking key odorants from cattle feedlots","volume":"45","author":"Trabue","year":"2011","journal-title":"Atmos. Environ."},{"key":"ref_87","doi-asserted-by":"crossref","first-page":"427","DOI":"10.1016\/j.snb.2009.11.028","article-title":"Field air sampling and simultaneous chemical and sensory analysis of livestock odorants with sorbent tubes and GC-MS\/olfactometry","volume":"146","author":"Zhang","year":"2010","journal-title":"Sens. Actuators B: Chem."},{"key":"ref_88","doi-asserted-by":"crossref","first-page":"387","DOI":"10.1016\/S0924-2244(96)10049-2","article-title":"Flavor perception mechanism","volume":"7","author":"Laing","year":"1996","journal-title":"Trends Food Sci. Technol."},{"key":"ref_89","doi-asserted-by":"crossref","unstructured":"Rowe, D.J. (2005). Chemistry and Technology of Flavours and Fragrances, CRC Press.","DOI":"10.1002\/9781444305517"},{"key":"ref_90","doi-asserted-by":"crossref","first-page":"795","DOI":"10.1016\/j.foodchem.2013.03.064","article-title":"Odor-active compounds in banana fruit cv. Giant Cavendish","volume":"141","author":"Pino","year":"2013","journal-title":"Food Chem."},{"key":"ref_91","doi-asserted-by":"crossref","first-page":"3114","DOI":"10.1002\/jsfa.6153","article-title":"Odor-active compounds in guava (Psidium guajava L. cv. Red Suprema)","volume":"93","author":"Pino","year":"2013","journal-title":"J. Sci. Food Agric."},{"key":"ref_92","unstructured":"Goankar, A. (1995). Characterization of Food: Emerging Methods, Elsevier."},{"key":"ref_93","doi-asserted-by":"crossref","first-page":"1100","DOI":"10.1021\/jf902603f","article-title":"Characterization of 14 raspberry cultivars by solid-phase microextraction and relationship with gray mold susceptibility","volume":"58","author":"Aprea","year":"2010","journal-title":"J. Agric. Food Chem."},{"key":"ref_94","doi-asserted-by":"crossref","first-page":"395","DOI":"10.1002\/ffj.1811","article-title":"Aroma volatiles of tomatoes and tomato products evaluated by solid-phase microextraction","volume":"22","year":"2007","journal-title":"Flavour Fragr. J."},{"key":"ref_95","doi-asserted-by":"crossref","first-page":"527","DOI":"10.1080\/10412905.2007.9699323","article-title":"Analysis of volatile compounds of camu-camu (Myrciaria dubia (HBK) McVaugh) fruit isolated by different methods","volume":"19","author":"Quijano","year":"2007","journal-title":"J. Essent. Oil Res."},{"key":"ref_96","doi-asserted-by":"crossref","first-page":"211","DOI":"10.1080\/10412905.2009.9700150","article-title":"Analysis of volatile compounds of cacao maraca (Theobroma bicolor Humb. et Bonpl.) fruit","volume":"21","author":"Quijano","year":"2009","journal-title":"J. Essent. Oil Res."},{"key":"ref_97","doi-asserted-by":"crossref","first-page":"366","DOI":"10.1111\/j.1745-4549.2008.00314.x","article-title":"Physicochemical and flavour changes of fragrant banana (Musa acuminata AAA group \u201cGross Michel\u201d) during ripening","volume":"34","author":"Thaiphanit","year":"2010","journal-title":"J. Food Process. Preserv."},{"key":"ref_98","doi-asserted-by":"crossref","first-page":"1516","DOI":"10.1016\/j.foodchem.2007.02.029","article-title":"Comparison of volatiles of banana powder dehydrated by vacuum belt drying, freeze-drying and airdrying","volume":"104","author":"Wang","year":"2007","journal-title":"Food Chem."},{"key":"ref_99","doi-asserted-by":"crossref","first-page":"87","DOI":"10.1002\/pca.691","article-title":"Composition of volatiles of banana cultivars from Madeira Island","volume":"14","author":"Nogueira","year":"2003","journal-title":"Phytochem. Anal."},{"key":"ref_100","doi-asserted-by":"crossref","first-page":"76","DOI":"10.1590\/S0101-20612012005000006","article-title":"Study of the volatile compounds from plum (Prunus domestica L. cv. Horvin) and estimation of their contribution to the fruit aroma","volume":"32","author":"Pino","year":"2012","journal-title":"Ci\u00eancia e Tecnologia de Alimentos (Campinas)"},{"key":"ref_101","doi-asserted-by":"crossref","first-page":"72","DOI":"10.3136\/fstr.7.72","article-title":"The volatile constituents in the peel and pulp of a green Thai mango, Khieo Sawoei cultivar (Mangifera indica L.)","volume":"7","author":"Tamura","year":"2001","journal-title":"Food Sci. Technol. Res."},{"key":"ref_102","doi-asserted-by":"crossref","first-page":"4120","DOI":"10.1021\/jf8005245","article-title":"Characterization of the aroma-active compounds in pink guava (Psidium guajava, L.) by application of the aroma extract dilution analysis","volume":"56","author":"Steinhaus","year":"2008","journal-title":"J. Agric. Food Chem."},{"key":"ref_103","first-page":"59","article-title":"Production of volatile components of guava during maturation","volume":"37","author":"Hashinaga","year":"1987","journal-title":"Bull. Fac. Agric. Kagoshima Univ."},{"key":"ref_104","doi-asserted-by":"crossref","first-page":"143","DOI":"10.1002\/ffj.2730060210","article-title":"Extraction and GC-MSSPECMA data bank analysis of the aroma of Psidium guajava L. fruit from Egypt","volume":"6","author":"Vernin","year":"1991","journal-title":"Flavour Fragr. J."},{"key":"ref_105","doi-asserted-by":"crossref","first-page":"846","DOI":"10.1021\/jf00017a028","article-title":"Differences of volatile and nonvolatile constituents between mature and ripe guava (Psidiumguajava Linn) fruits","volume":"40","author":"Chyau","year":"1992","journal-title":"J. Agric. Food Chem."},{"key":"ref_106","doi-asserted-by":"crossref","first-page":"623","DOI":"10.1080\/10412905.1999.9701227","article-title":"Volatile constituents of guava (Psidium guajava L.) fruits from Cuba","volume":"11","author":"Pino","year":"1999","journal-title":"J. Essent. Oil Res."},{"key":"ref_107","doi-asserted-by":"crossref","first-page":"2794","DOI":"10.1002\/jsfa.4523","article-title":"Aroma volatile compositions of high- and low-aromatic guava varieties","volume":"91","author":"Porat","year":"2011","journal-title":"J. Sci. Food Agric."},{"key":"ref_108","doi-asserted-by":"crossref","first-page":"1848","DOI":"10.1021\/jf00010a032","article-title":"Identification of additional pineapple volatiles","volume":"39","author":"Takeoka","year":"1991","journal-title":"J. Agric. Food Chem."},{"key":"ref_109","doi-asserted-by":"crossref","first-page":"170","DOI":"10.1021\/jf00001a033","article-title":"Free and glycosidically bound aroma compounds in pineapple (Ananas comosus L. Merr.)","volume":"29","author":"Wu","year":"1991","journal-title":"J. Agric. Food Chem."},{"key":"ref_110","first-page":"170","article-title":"Volatile constituents of green and ripened pineapple (Ananas comosus [L.] Merr.)","volume":"39","author":"Umano","year":"1992","journal-title":"J. Agric. Food Chem."},{"key":"ref_111","doi-asserted-by":"crossref","first-page":"6170","DOI":"10.1021\/jf0492621","article-title":"Physicochemical characterization of a new pineapple hybrid (FLHORAN41 Cv.)","volume":"52","author":"Brat","year":"2004","journal-title":"J. Agric. Food Chem."},{"key":"ref_112","doi-asserted-by":"crossref","first-page":"263","DOI":"10.1016\/j.lwt.2004.07.014","article-title":"Aroma profiles of pineapple fruit (Ananas comosus [L.] Merr.) and pineapple products","volume":"28","author":"Elss","year":"2005","journal-title":"Lebensmittel-Wissenschaft und-Technologie"},{"key":"ref_113","unstructured":"Warrington, I., and Weston, G.C. (1990). Kiwifruit: Science and Management, Ray Richards Publisher."},{"key":"ref_114","doi-asserted-by":"crossref","first-page":"3821","DOI":"10.1093\/jxb\/err063","article-title":"Dissecting the role of climacteric ethylene in kiwifruit (Actinidia chinensis) ripening using an 1-aminocyclopropane-1-carboxylic acid oxidase knockdown line","volume":"62","author":"Atkinson","year":"2011","journal-title":"J. Exp. Bot."},{"key":"ref_115","doi-asserted-by":"crossref","first-page":"509","DOI":"10.1016\/j.foodchem.2004.01.003","article-title":"Plant and microbial glycoside hydrolases: Volatile release from glycosidic aroma precursors","volume":"87","author":"Sarry","year":"2004","journal-title":"Food Chem."},{"key":"ref_116","unstructured":"Reineccius, G. (2006). Flavour Chemistry and Technology, Taylor and Francis Group. [2nd ed.]."},{"key":"ref_117","doi-asserted-by":"crossref","first-page":"45","DOI":"10.1016\/j.foodchem.2012.10.002","article-title":"Changes in the bound aroma profiles of \u201cHayward\u201d and \u201cHort16A\u201d kiwifruit (Actinidia spp.) during ripening and GC-olfactometry analysis","volume":"137","author":"Garcia","year":"2013","journal-title":"Food Chem."},{"key":"ref_118","unstructured":"Visscher, C.A., Maarse, H., Willemsens, L.C., Boelens, M.H., and Nijssen, L.M. (1996). Volatile Compounds in Food: Qualitative and Quantitative Data., TNO Nutrition and Food Research Institute."},{"key":"ref_119","doi-asserted-by":"crossref","unstructured":"Hui, Y.H. (2010). Handbook of Fruit and Vegetable Flavours, John Wiley & Sons, Inc.","DOI":"10.1002\/9780470622834"},{"key":"ref_120","doi-asserted-by":"crossref","first-page":"205","DOI":"10.1016\/S0925-5214(02)00250-8","article-title":"Glycosidically-bound aroma volatile compounds in the skin and pulp of \u201cKensington Pride\u201d mango fruit at different stages of maturity","volume":"29","author":"Lalel","year":"2003","journal-title":"Postharvest Biol. Technol."},{"key":"ref_121","doi-asserted-by":"crossref","first-page":"65","DOI":"10.1016\/S0958-6946(96)00044-1","article-title":"Evaluation of potent odorants of camembert cheese by dilution and concentration techniques","volume":"7","author":"Kubikova","year":"1997","journal-title":"Int. Dairy J."},{"key":"ref_122","doi-asserted-by":"crossref","first-page":"300","DOI":"10.1016\/j.foodchem.2010.02.024","article-title":"Characterisation of aroma active compounds in black truffles (Tuber melanosporum) and summer truffles (Tuber aestivum) by gas chromatography\u2013olfactometry","volume":"122","author":"Ferreira","year":"2010","journal-title":"Food Chem."},{"key":"ref_123","doi-asserted-by":"crossref","first-page":"2477","DOI":"10.1021\/jf072968l","article-title":"The chemical characterization of the aroma of dessert and sparkling white wines (Pedro Ximenez, Fino, Sauternes, and Cava) by gas chromatography-olfactometry and chemical quantitative analysis","volume":"56","author":"Campo","year":"2008","journal-title":"J. Agric. Food Chem."},{"key":"ref_124","doi-asserted-by":"crossref","first-page":"381","DOI":"10.1016\/j.foodchem.2008.05.089","article-title":"Comparative study of the aromatic profile of different kinds of wine cork stoppers","volume":"112","author":"Cullere","year":"2009","journal-title":"Food Chem."},{"key":"ref_125","doi-asserted-by":"crossref","first-page":"4501","DOI":"10.1021\/jf0636418","article-title":"Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines","volume":"55","author":"Escudero","year":"2007","journal-title":"J. Agric. Food Chem."},{"key":"ref_126","unstructured":"Imperato, F. (2009). Recent Advances in Phytochemistry, Research Signpost."},{"key":"ref_127","unstructured":"Dravnieks, A. (1985). Atlas of Odor Character Profiles, ASTM."},{"key":"ref_128","unstructured":"St. Angelo, A.J. (2012). Alcoholic Beverages. Sensory Evaluation and Consumer Research, Woodhead Publishing Limited."},{"key":"ref_129","doi-asserted-by":"crossref","first-page":"C146","DOI":"10.1111\/j.1365-2621.2006.tb15610.x","article-title":"Volatile compounds in fermented and acid-hydrolyzed soy sauces","volume":"71","author":"Lee","year":"2006","journal-title":"J. Food Sci."},{"key":"ref_130","doi-asserted-by":"crossref","first-page":"285","DOI":"10.1016\/S1872-2059(08)60017-6","article-title":"Rapid determination of volatile flavour components in soy sauce using head space solid-phase microextraction and gas chromatography-mass spectrometry","volume":"26","author":"Yan","year":"2008","journal-title":"Chin. J. Chromatogr."},{"key":"ref_131","doi-asserted-by":"crossref","first-page":"889","DOI":"10.1007\/s10068-010-0126-7","article-title":"Changes in volatile aroma compounds of traditional Chinese-type soy sauce during moromi fermentation and heat treatment","volume":"19","author":"Gao","year":"2010","journal-title":"Food Sci. Biotechnol."},{"key":"ref_132","first-page":"90","article-title":"Solid phase microextraction-gas chromatography-olfactometry of soy sauce based on sample dilution analysis","volume":"13","author":"Baek","year":"2004","journal-title":"Food Sci. Biotechnol."},{"key":"ref_133","doi-asserted-by":"crossref","first-page":"6262","DOI":"10.1021\/jf0709092","article-title":"Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science","volume":"55","author":"Petra","year":"2007","journal-title":"J. Agric. Food Chem."},{"key":"ref_134","doi-asserted-by":"crossref","first-page":"196","DOI":"10.1016\/j.jbiosc.2011.09.021","article-title":"Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean","volume":"113","author":"Moy","year":"2011","journal-title":"J. Biosci. Bioeng."},{"key":"ref_135","doi-asserted-by":"crossref","first-page":"68","DOI":"10.1016\/0924-2244(93)90187-F","article-title":"Detection of potent odorants in foods by aroma extract dilution analysis","volume":"4","author":"Grosch","year":"1993","journal-title":"Trends Food Sci. Technol."},{"key":"ref_136","doi-asserted-by":"crossref","first-page":"7861","DOI":"10.1021\/jf0345604","article-title":"Solip-phase microextraction and gas chromatography olfactometry analysis of successively diluted samples. A new approach of the aroma extract dilution analysis applied to the characterization of wine aroma","volume":"51","author":"Mestres","year":"2003","journal-title":"J. Agric. Food Chem."},{"key":"ref_137","doi-asserted-by":"crossref","first-page":"531","DOI":"10.1021\/jf950439o","article-title":"Formation of 4-hydroxy-2,5-dimethyl-3(2H)-fruanone and 4-hydroxy-2(or 5)- ethyl-5 (or 2)-methyl-3(2H)-fruanone through Maillard reaction based on pentose sugars","volume":"44","author":"Blank","year":"1996","journal-title":"J. Agric. Food Chem."},{"key":"ref_138","doi-asserted-by":"crossref","first-page":"898","DOI":"10.1021\/jf960456t","article-title":"Identification of potent aroma compounds in thermally treated mixtures of glucose\/cysteine and rhamnose\/cysteine using aroma extract dilution technique","volume":"45","author":"Hofmann","year":"1997","journal-title":"J. Agric. Food Chem."},{"key":"ref_139","doi-asserted-by":"crossref","first-page":"579","DOI":"10.1007\/s11746-003-0741-x","article-title":"Use of rosemary extract in preventing oxidation during deep-fat frying of potato chips","volume":"80","author":"Lalas","year":"2003","journal-title":"J. Am. Oil Chem. Soc."},{"key":"ref_140","doi-asserted-by":"crossref","unstructured":"St. Angelo, A.J. (1992). Lipid Oxidation in Food, American Chemical Society.","DOI":"10.1021\/bk-1992-0500"},{"key":"ref_141","doi-asserted-by":"crossref","first-page":"339","DOI":"10.1007\/BF01192729","article-title":"Potent odorants formed by lipid peroxidation as indicators of the warmed-over flavour (WOF) of cooked meat","volume":"201","author":"Konopka","year":"1995","journal-title":"Zeitschrift f\u00fcr Lebensmittel-Untersuchung und -Forschung A"},{"key":"ref_142","doi-asserted-by":"crossref","first-page":"9114","DOI":"10.1021\/jf9023189","article-title":"Characterization of the key aroma compounds in beef and pork vegetable gravies \u00e1 la chef by application of the aroma extract dilution analysis","volume":"57","author":"Christlbauer","year":"2009","journal-title":"J. Agric. Food Chem."},{"key":"ref_143","doi-asserted-by":"crossref","first-page":"2862","DOI":"10.1021\/jf00048a039","article-title":"Identification of the character impact odorants of stewed beef juice by instrumental analysis and sensory studies","volume":"42","author":"Guth","year":"1994","journal-title":"J. Agric. Food Chem."},{"key":"ref_144","doi-asserted-by":"crossref","unstructured":"Shaididi, F. (1994). Flavour of Meat and Meat Products, Blackie Academic and Professional.","DOI":"10.1007\/978-1-4615-2177-8"},{"key":"ref_145","doi-asserted-by":"crossref","first-page":"68","DOI":"10.1016\/j.meatsci.2007.05.030","article-title":"The use and control of nitrate and nitrite for the processing of meat products","volume":"78","author":"Honikel","year":"2008","journal-title":"Meat Sci."},{"key":"ref_146","doi-asserted-by":"crossref","first-page":"136","DOI":"10.1016\/j.meatsci.2007.03.025","article-title":"Cured meat products without direct addition of nitrate or nitrite: What are the issues?","volume":"77","author":"Sebranek","year":"2007","journal-title":"Meat Sci."},{"key":"ref_147","unstructured":"L\u00fccke, F.K. Manufacture of Meat Products without Added Nitrite or Nitrate\u2014Quality and Safety Aspects. Foodbalt\u20142008, Jelgava, Germany."},{"key":"ref_148","unstructured":"Sindelar, J.J., and Milkowski, A.L. (2011). White Paper, Series No. 3, American Meat Science Association."},{"key":"ref_149","doi-asserted-by":"crossref","first-page":"S388","DOI":"10.1111\/j.1750-3841.2007.00404.x","article-title":"Effects of varying levels of vegetable juice powder and incubation time on colour, residual nitrate and nitrite, pigment, pH, and trained sensory attributes of ready-to-eat uncured ham","volume":"72","author":"Sindelar","year":"2007","journal-title":"J. Food Sci."},{"key":"ref_150","doi-asserted-by":"crossref","first-page":"310","DOI":"10.1016\/j.meatsci.2011.04.009","article-title":"Red meat and colon cancer: Should we become vegetarians, or can we make meat safer?","volume":"89","author":"Corpet","year":"2011","journal-title":"Meat Sci."},{"key":"ref_151","doi-asserted-by":"crossref","first-page":"953","DOI":"10.1016\/j.meatsci.2008.06.003","article-title":"The World Cancer Research Fund report 2007: A challenge for the meat processing industry","volume":"80","author":"Demeyer","year":"2008","journal-title":"Meat Sci."},{"key":"ref_152","unstructured":"Berdagu\u00e9, J.L., and Tournayre, P. (2005). Gas Chromatography-Olfaction Analysis Device and Method. (Patent WO 2005\/001470 A2)."},{"key":"ref_153","doi-asserted-by":"crossref","first-page":"327","DOI":"10.1002\/ffj.1087","article-title":"Volatile components associated with freshly cooked and oxidized off-flavours in turkey breast meat","volume":"17","author":"Brunton","year":"2002","journal-title":"Flavour Fragr. J."},{"key":"ref_154","doi-asserted-by":"crossref","first-page":"415","DOI":"10.1016\/S0308-8146(98)00076-4","article-title":"Flavour formation in meat and meat products: A review","volume":"62","author":"Mottram","year":"1998","journal-title":"Food Chem."},{"key":"ref_155","doi-asserted-by":"crossref","first-page":"1464","DOI":"10.1002\/jsfa.3241","article-title":"Effects of nitrogen application on malt modification and dimethyl sulfide precursor production in two Japanese barley cultivars","volume":"88","author":"Nanamori","year":"2008","journal-title":"J. Sci. Food Agric."},{"key":"ref_156","doi-asserted-by":"crossref","first-page":"69","DOI":"10.1016\/j.jchromb.2012.11.032","article-title":"Identification of characteristic flavour precursors from enzymatic hydrolysis-mild thermal oxidation tallow by descriptive sensory analysis and gas chromatography-olfactometry and partial least squares regression","volume":"913\u2013914","author":"Shi","year":"2013","journal-title":"J. Chromatogr. B"},{"key":"ref_157","doi-asserted-by":"crossref","first-page":"7788","DOI":"10.1016\/j.chroma.2010.10.046","article-title":"Contribution of beef base to aroma characteristics of beeflike process flavour assessed by descriptive sensory analysis and gas chromatography olfactometry and partial least squares regression","volume":"1217","author":"Song","year":"2010","journal-title":"J. Chromatogr. A"},{"key":"ref_158","doi-asserted-by":"crossref","first-page":"790","DOI":"10.1021\/jf000609j","article-title":"Aroma extract dilution analysis of a beef-like process flavour from extruded enzyme-hydrolyzed soybean protein","volume":"49","author":"Baek","year":"2001","journal-title":"J. Agric. Food Chem."},{"key":"ref_159","doi-asserted-by":"crossref","first-page":"3","DOI":"10.1007\/PL00005496","article-title":"Comparative evaluation of potent odorants of boiled beef by aroma extract dilution and concentration analysis","volume":"204","author":"Kerscher","year":"1997","journal-title":"Zeitschrift f\u00fcr Lebensmitteluntersuchung und -Forschung A"},{"key":"ref_160","doi-asserted-by":"crossref","first-page":"294","DOI":"10.1016\/j.foodres.2005.08.002","article-title":"Odor-active components of simulated beef flavour analysed by solid phase microextraction and gas chromatography-mass spectrometry and -olfactometry","volume":"39","author":"Moon","year":"2006","journal-title":"Food Res. Int."},{"key":"ref_161","doi-asserted-by":"crossref","first-page":"873","DOI":"10.1021\/jf60189a028","article-title":"Isolation and identification of some sulfur chemicals present in pressure-cooked beef","volume":"21","author":"Wilson","year":"1973","journal-title":"J. Agric. Food Chem."},{"key":"ref_162","doi-asserted-by":"crossref","first-page":"1427","DOI":"10.1111\/j.1365-2621.1986.tb13826.x","article-title":"Capillary gas chromatography-mass spectrometric analysis of cooked ground beef aroma","volume":"51","author":"Leod","year":"1986","journal-title":"J. Food Sci."},{"key":"ref_163","doi-asserted-by":"crossref","first-page":"1444","DOI":"10.1111\/j.1365-2621.1982.tb04957.x","article-title":"Identification of volatile flavour compounds of freshly frozen beef stew and a comparison of these with those of canned beef stew","volume":"47","author":"Peterson","year":"1982","journal-title":"J. Food Sci."},{"key":"ref_164","doi-asserted-by":"crossref","first-page":"2900","DOI":"10.1021\/jf0114076","article-title":"Characterization of the aroma of a meat-like process flavouring from soybean-based enzyme-hydrolyzed vegetable protein","volume":"50","author":"Wu","year":"2002","journal-title":"J. Agric. Food Chem."},{"key":"ref_165","doi-asserted-by":"crossref","first-page":"203","DOI":"10.1016\/j.foodchem.2010.06.010","article-title":"Formation of the beef flavour precursors and their correlation with chemical parameters during the controlled thermal oxidation of tallow","volume":"124","author":"Song","year":"2011","journal-title":"Food Chem."},{"key":"ref_166","doi-asserted-by":"crossref","first-page":"1909","DOI":"10.1016\/j.foodchem.2011.06.001","article-title":"Gas chromatographic-olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat","volume":"129","author":"Bueno","year":"2011","journal-title":"Food Chem."},{"key":"ref_167","unstructured":"Resconi, V.C. (2010). Efecto de la alimentaci\u00f3n sobre la calidad sensorial y los compuestos arom\u00e1ticos en carne de cordero y de vacuno (in Spanish). [Ph.D. Thesis, Universidad de Zaragoza]."},{"key":"ref_168","unstructured":"ISO\/TC 93\u2014Starch (Including Derivatives and by-Products). Available online: http:\/\/wwwiso.org\/iso\/home\/store\/catalogue_tc\/catalogue_tc_browse.htm?commid=50564&development=on."},{"key":"ref_169","doi-asserted-by":"crossref","first-page":"424","DOI":"10.1002\/ffj.3111","article-title":"Identification of compounds responsible for the odorant properties of aromatic caramel","volume":"27","author":"Paravisini","year":"2012","journal-title":"Flavour Fragr. J."},{"key":"ref_170","doi-asserted-by":"crossref","first-page":"959","DOI":"10.1016\/S0958-6946(02)00124-3","article-title":"Key odorants in various cheese types as determined by gas chromatography-olfactometry","volume":"12","author":"Curioni","year":"2002","journal-title":"Int. Dairy J."},{"key":"ref_171","doi-asserted-by":"crossref","first-page":"310","DOI":"10.1016\/S0023-6438(95)94411-7","article-title":"Analysis of roasted coffee powders and brews by gas chromatography-olfactometry of headspace samples","volume":"28","author":"Semmelroch","year":"1995","journal-title":"Lebensm.-Wiss. u.-Technol."},{"key":"ref_172","doi-asserted-by":"crossref","first-page":"648","DOI":"10.1007\/s002170100305","article-title":"Characterization of the aroma of green Mexican coffee and identification of mouldy\/earthy defect","volume":"212","author":"Cantergiani","year":"2001","journal-title":"Eur. Food Res. Technol."},{"key":"ref_173","doi-asserted-by":"crossref","first-page":"41","DOI":"10.1016\/j.idairyj.2012.04.009","article-title":"Investigating semi-hard cheese aroma: Relationship between sensory profiles and gas chromatography-olfactometry data","volume":"26","author":"Thomsen","year":"2012","journal-title":"Int. Dairy J."},{"key":"ref_174","unstructured":"(1995). Analyse sensorielle, AFNOR. NF ISO 11035 Juillet 1995."},{"key":"ref_175","unstructured":"(2003). Analyse Sensorielle, AFNOR. NF EN ISO 13299 Mai 2010."},{"key":"ref_176","unstructured":"(2007). AcquiSniff, a software for a complete analysis of GCO data; Institut National de la Recherche Agronomique (INRA) UR QuaPA T2A."},{"key":"ref_177","unstructured":"Curtis, T., and Williams, D.G. (2001). Introduction to Perfumery, Micelle Press."},{"key":"ref_178","doi-asserted-by":"crossref","first-page":"40","DOI":"10.1002\/ffj.1854","article-title":"GC-MS, GC-O and enantio-GC investigation of the essential oil of Tarchonanthus camphoratus L","volume":"23","author":"Costa","year":"2008","journal-title":"Flavour Fragr. J."},{"key":"ref_179","doi-asserted-by":"crossref","unstructured":"Pybus, D.H., and Sell, C.S. (1999). The Chemistry of Fragrances, Royal Society of Chemistry.","DOI":"10.1039\/9781847552044"},{"key":"ref_180","doi-asserted-by":"crossref","first-page":"674","DOI":"10.1039\/B414955F","article-title":"The first total synthesis of kwakhurin, a characteristic component of a rejuvenating plant, \u201ckwao keur\u201d: Toward an efficient synthetic route to phytoestrogenic isoflavones","volume":"3","author":"Ito","year":"2005","journal-title":"Org. Biomol. Chem."},{"key":"ref_181","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1007\/s11418-010-0442-5","article-title":"Protection of HT22 neuronal cells against glutamate toxicity mediated by the antioxidant activity of Pueraria candollei var. mirifica extracts","volume":"65","author":"Sucontphunt","year":"2011","journal-title":"J. Natl. Med."},{"key":"ref_182","doi-asserted-by":"crossref","first-page":"197","DOI":"10.1016\/j.jfca.2003.08.002","article-title":"Aroma compounds of essential oils of two varieties of the spice plant Ocimum canum Sims from northern Cameroon","volume":"17","author":"Ngassoum","year":"2004","journal-title":"J. Food Compos. Anal."},{"key":"ref_183","doi-asserted-by":"crossref","first-page":"454","DOI":"10.1002\/ffj.1252","article-title":"Characteristic odor components of Citrus inflata Hort. ex Tanaka (Mochiyu) cold-pressed peel oil","volume":"18","author":"Tu","year":"2003","journal-title":"Flavour Fragr. J."},{"key":"ref_184","doi-asserted-by":"crossref","first-page":"2404","DOI":"10.1021\/jf001467w","article-title":"Characterization of the odor-active volatiles in citrus hyuganatsu (Citrus tamurana Hort.ex Tanaka)","volume":"49","author":"Choi","year":"2001","journal-title":"J. Agric. Food Chem."},{"key":"ref_185","doi-asserted-by":"crossref","first-page":"527","DOI":"10.5650\/jos.59.527","article-title":"Character impact odorants of wild edible plant Cacalia hastate L. ver. orientalis-used in Japanese traditional food","volume":"59","author":"Miyazawa","year":"2010","journal-title":"J. Oleo Sci."},{"key":"ref_186","unstructured":"Stuetz, R., and Frechen, F.B. (2001). Odors in Wastewater Treatment: Measurement, Modelling and Control, IWA Publishing."},{"key":"ref_187","doi-asserted-by":"crossref","first-page":"196","DOI":"10.1016\/j.atmosenv.2008.09.033","article-title":"Assessment and regulation of odor impacts","volume":"43","author":"Nicell","year":"2009","journal-title":"Atmos. Environ."},{"key":"ref_188","first-page":"30","article-title":"Odor nuisance","volume":"36","author":"Brennan","year":"1993","journal-title":"Water Waste Treat."},{"key":"ref_189","doi-asserted-by":"crossref","first-page":"1343","DOI":"10.2527\/1998.7651343x","article-title":"Livestock odors: Implications for human health and well-being","volume":"76","author":"Schiffman","year":"1998","journal-title":"J. Anim. Sci."},{"key":"ref_190","unstructured":"(2003). Air Quality\u2014Determination of Odor Concentration by Dynamic Olfactometry, Committee for European Normalization (CEN). EN13725."},{"key":"ref_191","unstructured":"(2004). Standard Practice for Determination of Odor and Taste Thresholds by a Forced-Choice Ascending Concentration Series Method of Limits, American Society for Testing and Materials. ASTM E679\u201304."},{"key":"ref_192","doi-asserted-by":"crossref","first-page":"5290","DOI":"10.3390\/s110505290","article-title":"Odour detection methods: Olfactometry and chemical sensors","volume":"11","author":"Brattoli","year":"2011","journal-title":"Sensors"},{"key":"ref_193","doi-asserted-by":"crossref","first-page":"8663","DOI":"10.1021\/jf050763b","article-title":"Multidimensional gas chromatography-olfactometry for the identification and prioritization of malodors from confined animal feeding operations","volume":"53","author":"Wright","year":"2005","journal-title":"J. Agric. Food Chem."},{"key":"ref_194","doi-asserted-by":"crossref","first-page":"395","DOI":"10.1016\/0304-1131(81)90041-2","article-title":"Analysis of particle-borne swine house odors","volume":"6","author":"Hammond","year":"1981","journal-title":"Agric. Environ."},{"key":"ref_195","first-page":"9","article-title":"Some physical factors affecting dust concentrations in a pig facility","volume":"21","author":"Honey","year":"1979","journal-title":"Can. J. Agric. Eng."},{"key":"ref_196","doi-asserted-by":"crossref","first-page":"1231","DOI":"10.13031\/2013.16573","article-title":"Characterization of volatile organic compounds on airborne dust in a swine finishing barn","volume":"47","author":"Razote","year":"2004","journal-title":"Trans. ASAE"},{"key":"ref_197","doi-asserted-by":"crossref","first-page":"1186","DOI":"10.13031\/2013.35180","article-title":"Identification of dust-borne odors in swine confinement facilities","volume":"22","author":"Hammond","year":"1979","journal-title":"Trans. ASAE"},{"key":"ref_198","unstructured":"Hoff, S.J., Bundy, D.S., and Li, X.W. (1997, January 6\u201310). Dust Effects on Odor and Odor Compounds. Vinkeloord, The Netherlands."},{"key":"ref_199","doi-asserted-by":"crossref","first-page":"184","DOI":"10.2134\/jeq2006.0052","article-title":"Evaluation of zeolite for control of odorants emissions from simulated poultry manure storage","volume":"36","author":"Cai","year":"2007","journal-title":"J. Environ. Qual."},{"key":"ref_200","first-page":"247","article-title":"Odor abatement of poultry litter using odor control products","volume":"30","author":"Pillai","year":"2012","journal-title":"Chem. Eng. Trans."},{"key":"ref_201","doi-asserted-by":"crossref","first-page":"9347","DOI":"10.1021\/es202594z","article-title":"Odorous compounds in municipal wastewater effluent and potable water reuse systems","volume":"45","author":"Agus","year":"2011","journal-title":"Environ. Sci. Technol."},{"key":"ref_202","first-page":"141","article-title":"Air quality monitoring and characterisation at two commercial broiler farms","volume":"23","author":"Sohn","year":"2010","journal-title":"Chem. Eng. Trans."},{"key":"ref_203","doi-asserted-by":"crossref","first-page":"555","DOI":"10.1016\/j.polymdegradstab.2005.03.009","article-title":"Emission of possible odorous low molecular weight compounds in recycled biofiber\/polypropylene composites monitored by head-space SPME-GC-MS","volume":"90","author":"Espert","year":"2005","journal-title":"Polym. Degrad. Stab."},{"key":"ref_204","doi-asserted-by":"crossref","first-page":"4059","DOI":"10.1016\/j.buildenv.2006.05.009","article-title":"Sensory and chemical evaluation of odorous emissions from building products with and without linseed oil","volume":"42","author":"Knudsen","year":"2007","journal-title":"Build. Environ."},{"key":"ref_205","doi-asserted-by":"crossref","first-page":"2117","DOI":"10.1271\/bbb.90229","article-title":"Dimethyl trisulfide as a characteristic odor associated with fungating cancer wounds","volume":"73","author":"Shirasu","year":"2009","journal-title":"Biosci. Biotechnol. Biochem."},{"key":"ref_206","doi-asserted-by":"crossref","first-page":"227","DOI":"10.1016\/j.foodchem.2011.02.063","article-title":"Analysis of human male armpit sweat after fenugreek ingestion: Characterisation of odor active compounds by gas chromatography coupled to mass spectrometry and olfactometry","volume":"128","author":"Mebazaa","year":"2011","journal-title":"Food Chem."}],"container-title":["Sensors"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1424-8220\/13\/12\/16759\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T21:51:09Z","timestamp":1760219469000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1424-8220\/13\/12\/16759"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2013,12,5]]},"references-count":206,"journal-issue":{"issue":"12","published-online":{"date-parts":[[2013,12]]}},"alternative-id":["s131216759"],"URL":"https:\/\/doi.org\/10.3390\/s131216759","relation":{},"ISSN":["1424-8220"],"issn-type":[{"value":"1424-8220","type":"electronic"}],"subject":[],"published":{"date-parts":[[2013,12,5]]}}}