kromatografiolfaktometri

Kromatografiolfaktometri, often abbreviated as CO, is an analytical technique that couples gas chromatography (GC) with olfactory detection. In essence, it involves separating volatile compounds using a GC and then presenting the separated components to a human assessor, known as an olfactologist, who sniffs the effluent exiting the GC column. The olfactologist identifies and describes the odor characteristics of each eluted compound.

This method is particularly valuable in analyzing complex mixtures where traditional detectors may not be sufficient for identifying specific odor-active compounds. For instance, in the food and beverage industry, CO is used to pinpoint aroma contributors responsible for desirable or undesirable smells. Similarly, in the fragrance and flavor industry, it aids in developing new scents and flavors by identifying key odorants.

The process typically involves a GC system equipped with a specialized sniffing port. As compounds elute from the GC column, they are diluted with an inert gas and presented to the olfactologist through a heated transfer line. The olfactologist notes the retention time of each odor perceived and describes its quality, such as fruity, floral, or burnt. This information is then correlated with the chromatogram, allowing for the identification of specific odor-active compounds, even if they are present at very low concentrations and would not be detected by standard GC detectors. CO provides a unique sensory dimension to chromatographic analysis, bridging the gap between chemical composition and perceived aroma.