Environmental odor monitoring and food aroma characterisation through chemical and sensorial techniques: - dynamic dilution olfactometry according to EN 13725, using Scentroid SS600 olfactometer and trained panelists; - gaschromatography-mass spectrometry (GC/MS) after thermal desorption for VOC determination; - gaschromatography-olfactometry (GC/O) with sniffing port for main odorants identification; - electronic nose monitoring of plant emissions; - odor dispersion modelling according to Regione Lombardia Guide Lines recommendations; - Odor Field Inspections according to VDI 3940 for odor impact evaluation.
