Nondestructive detection of fish freshness during its preservation by combining electronic nose and electronic tongue techniques in conjunction with chemometric analysis

2014 ◽  
Vol 6 (2) ◽  
pp. 529-536 ◽  
Author(s):  
Fangkai Han ◽  
Xingyi Huang ◽  
Ernest Teye ◽  
Feifei Gu ◽  
Haiyang Gu
Keyword(s):  
Electronic Nose ◽  
Electronic Tongue ◽  
Chemometric Analysis ◽  
Nondestructive Detection

Electronic Nose and Electronic Tongue

2009 ◽  
pp. 105-126 ◽  
Author(s):  
Corrado Di Natale ◽  
Gudrun lafsdttir
Keyword(s):  
Electronic Nose ◽  
Electronic Tongue

scholarly journals Characterization of the effect of cis-3-hexen-1-ol on green tea aroma

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Cong-ning Nie ◽  
Yuan Gao ◽  
Xiao Du ◽  
Jin-lin Bian ◽  
Hui Li ◽  
...  
Keyword(s):  
Green Tea ◽  
Electronic Nose ◽  
Chemometric Analysis ◽  
Differential Threshold ◽  
Value Evaluation ◽  
Odor Activity Value ◽  
Aroma Components ◽  
Green Odor

Abstract cis-3-Hexen-1-ol has been regarded as the main source of green aroma (or green odor) in green tea. However, no clear findings on the composition of green aroma components in tea and the effect of cis-3-hexen-1-ol on other aroma components have been reported. In this study, the main green aroma components in green tea were characterized, especially the role of cis-3-hexen-1-ol in green aroma was analyzed and how it affected other aroma components in green tea was studied. Based on the GC–MS detection, odor activity value evaluation, and monomer sniffing, 12 green components were identified. Through the chemometric analysis, cis-3-hexen-1-ol was proven as the most influential component of green aroma. Moreover, through the electronic nose analysis of different concentrations of cis-3-hexen-1-ol with 25 other aroma components in green tea, we showed that the effect of cis-3-hexen-1-ol plays a profound effect on the overall aroma based on the experiments of reconstitution solution and natural tea samples. GC–MS and CG-FID confirmed that the concentration range of the differential threshold of green odor and green aroma of cis-3-hexen-1-ol was 0.04–0.52 mg kg−1.

Characterization and classification of Italian Barbera wines by using an electronic nose and an amperometric electronic tongue

2004 ◽  
Vol 525 (1) ◽  
pp. 133-139 ◽  
Author(s):  
S. Buratti ◽  
S. Benedetti ◽  
M. Scampicchio ◽  
E.C. Pangerod
Keyword(s):  
Electronic Nose ◽  
Electronic Tongue
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