Blood is an extremely complex mixture with many different components that can be detected in its aroma. The more volatile and primarily, the odor producing chemicals of blood, are large numbers of molecular chains, involving 20 amino acids. Amino acids have always presented a challenge for scientists and testers because of significant differences in their chemical structure, stretching from non-polar to highly polar. Their low vapor pressure and, in some instances, thermal liability, often require synthesis of derivatives that are more volatile and easier to detect and quantify. Detectability has always presented a difficult task for analysts to solve requiring special techniques for gas chromatography, liquid chromatography and in capillary electrophoresis (CE). However with the development of sufficiently sensitive GC detectors, blood odors can now be chromatographed directly without derivatization.