Study of the aroma of artificially flavoured custards by chemical sensor array fingerprinting

It is generally known that the chemical analysis of the volatile compounds of foods is not adequate to describe the complexity of flavours; as a consequence, sensory analysis is the fundamental methodology to determine quality and acceptability of food products. Nonetheless, instrumental estimations...

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Veröffentlicht in:	Sensors and actuators. B, Chemical Chemical, 2008-07, Vol.133 (1), p.345-351
Hauptverfasser:	Santonico, M., Pittia, P., Pennazza, G., Martinelli, E., Bernabei, M., Paolesse, R., D’Amico, A., Compagnone, D., Di Natale, C.
Format:	Artikel
Sprache:	eng
Schlagworte:	Artificial flavours Electronic nose Fragaria GC–MS Sensory analysis Volatile compounds
Online-Zugang:	Volltext
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