Gas chromatograph with an olfactometer for the analysis of bioactive and odor-active compounds.
Comprehensive assessment of the quality and safety of food of animal origin, including microbiological, chemical, physical, and sensory analyses. Studies on microbial resistance mechanisms, their ability to form biofilms, and the development of non-conventional methods for food preservation. Collaboration in the certification and quality assessment of regional, traditional, and organic food products. The scope of research services includes: Quality and safety assessment of food of animal origin. Development of non-conventional preservation techniques. Microbiological studies, including microbial biofilm-forming activity and mechanisms of antibiotic resistance. Analysis of chemical, physical, functional, and sensory characteristics of food. Quality assessment of regional, traditional, and organic food products.Name
Gas chromatograph with an olfactometer for the analysis of bioactive and odor-active compounds.Scientific domain
Biotechnology
Nutrition Science
Food Science
Keywords
gas chromatography–olfactometry (GC–O)
gas chromatography–olfactory detection
olfactometry
olfactory detection port (ODP)
sniffing port
aroma-active compounds
odor-active compounds
volatile compounds
flavor chemistry
aroma profiling
sensory-guided analysis
GC–MS–O
human nose detection
odor characterization
aroma identification
food aroma analysis
food safety
microbiological research
biofilm
food quality
food of animal origin
Home partner institution
Wrocław University of Environmental and Life Sciences