Search
Gas chromatography-olfactometry (GC-O), electronic noses (e-noses) and electronic tongues (e-tongues) for in vivo food flavour measurement
Abstract
The capter revies two types of artificial olfaction instrumentation, i.e. gas-chromatography-olfactometry (GC-O) and chemical sensor technologies (electronic nose and tongue), combined with multivariate data processing methods as promising approaches for rapid analysis of food. The chapter also includes examples of specific applications for the detection of food flavour and volatile components.
Citations
-
2 3
CrossRef
-
0
Web of Science
-
3 2
Scopus
Authors (3)
Cite as
Full text
full text is not available in portal
Keywords
Details
- Category:
- Monographic publication
- Type:
- rozdział, artykuł w książce - dziele zbiorowym /podręczniku w języku o zasięgu międzynarodowym
- Title of issue:
- W : Instrumental assessment of food sensory quality: A practical guide strony 195 - 229
- Language:
- English
- Publication year:
- 2013
- Bibliographic description:
- Wardencki W., Chmiel T., Dymerski T.: Gas chromatography-olfactometry (GC-O), electronic noses (e-noses) and electronic tongues (e-tongues) for in vivo food flavour measurement// W : Instrumental assessment of food sensory quality: A practical guide/ ed. David Kilcast Cambridge (UK), Philadelphia (USA): Woodhead Publishing Limited, 2013, s.195-229
- DOI:
- Digital Object Identifier (open in new tab) 10.1533/9780857098856.2.195
- Verified by:
- Gdańsk University of Technology
seen 189 times
Recommended for you
Qualitative characteristics and comparison of volatile fraction of vodkas made from different botanical materials by comprehensive two-dimensional gas chromatography and the electronic nose based on the technology of ultra-fast gas chromatography
- P. Wiśniewska,
- M. Śliwińska,
- T. Dymerski
- + 2 authors
2017