This study evaluates hydrogen, helium, and nitrogen as carrier gases in HPLC-GC-FID for MOH analysis in food, showing nitrogen as a suitable and effective alternative despite some peak broadening.

The study evaluates GC injection techniques to minimize artifact formation in odorant analysis, confirming on-column injection as most accurate and recommending its use in GC–olfactometry.

This study develops a GC×GC method using reconstructed TIC response factor surfaces to estimate compound concentrations without needing reference standards or molecular descriptors.