text: A dilution series of a sample or extract is prepared and assessed for presence of odour. The result can be described as the odour potency of a compound. 
  One kind of analysis is to measure the maximum dilution in the series in which odour is still perceived. The resulting value is called the flavour dilution (FD) factor in the aroma extraction dilution analysis (AEDA) developed in 1987 by Schieberle and Grosch. On the other hand, another kind of analysis is to also measure the duration of the perceived odour to compute peak areas. The peak areas are known as Charm values in the CharmAnalysis developed in 1984 by Acree and co-workers. The former can then be interpreted as the peak height of the latter. Because the odour threshold of a compound is intended to be measured from a prepared series of dilution (commonly by a factor of 2–3 with 8–10 dilutions), the precision and variation in data can be determined from the dilution factors used.
  Due to time demand requirements from this method and the general requirement for multiple assessors to minimise errors, having the column split into multiple odour ports would be beneficial for the method.