全二维气质嗅闻联用分析方案
利用最新的全二维气相色谱和微流路元件，构造了全二维分析和嗅闻检测协同应用方案，有效解决常规一维嗅闻分析中嗅闻信号区间内色谱共馏出，或基质物质干扰等影响风味物质定性确认的问题
利用最新的全二维气相色谱和微流路元件，构造了全二维分析和嗅闻检测协同应用方案，有效解决常规一维嗅闻分析中嗅闻信号区间内色谱共馏出，或基质物质干扰等影响风味物质定性确认的问题
支持嗅闻和全二维联用（嗅闻为一维信号）
匹配嗅闻和全二维信号的保留时间
*支持在现有GC-MS（含单四级杆质谱、三重四级杆质谱、飞行时间质谱、静电轨道阱质谱）平台上升级
发表文章：
Fan Yang, Ye Liu, Bei Wang, Huanlu Song, Tingting Zou, Screening of the volatile compounds in fresh and thermally treated watermelon juice via headspace-gas chromatography-ion mobility spectrometry and comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry analysis, LWT-Food Science and Technology, 2021 (137) 110478, https://doi.org/10.1016/j.lwt.2020.110478
Xiaojun Wang, Mengyao Guo, Huanlu Song, Qi Meng, Xiaosheng Guan, Characterization of key odor-active compounds in commercial high-salt liquid-state soy sauce by switchable GC/GC × GC–olfactometry–MS and sensory evaluation, Food Chemistry 342 (2021) 128224
Dong-Yu Shen, Meng-ke Li, Huan-Lu Song, Ting-ting Zou, Lei Zhang, Jian Xiong, Characterization of aroma in response surface optimized no-salt bovine bone protein extract by switchable GC/GC×GC-olfactometry-mass spectrometry, electronic nose, and sensory evaluation, LWT (2021) 147 111559,
Ping Yang, Huanlu Song, Yanping Lin, Tianyang Guo, Lijin Wang, Michael Granvogl and Yongquan Xu, Differences of characteristic aroma compounds in Rougui tea leaves with different roasting temperatures analyzed by switchable GC-O-MS and GC × GC-O-MS and sensory evaluation, Food Funct., (2021) 12, 4797-4807
应用案例：
