Gas chromatography-olfactometry (GC-O), electronic noses (e-noses) and electronic tongues (e-tongues) for in vivo food flavour measurement
作者： W. Wardencki , T. Chmiel , T. Dymerski
DOI: 10.1533/9780857098856.2.195
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摘要: Abstract: The flavour of food products is undoubtedly one the most important parameters influencing acceptance particular by consumers. Therefore, evaluation taste and smell in different areas industry. This chapter reviews two types artificial olfaction instrumentation, i.e. gas chromatography-olfactory (GC-O) chemical sensor technologies (electronic nose tongue – e-nose e-tongue), combined with multivariate data processing methods as promising approaches for rapid analysis food. first discusses working principles each system gives a brief description instrumentation. Further discussion concerns comparison GC-O technologies, especially considering advantages disadvantages both type also includes examples specific applications detection volatile components.
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