scholarly journals Comparison of an Electronic Nose Based on Ultrafast Gas Chromatography, Comprehensive Two-Dimensional Gas Chromatography, and Sensory Evaluation for an Analysis of Type of Whisky

2017 ◽  
Vol 2017 ◽  
pp. 1-13 ◽  
Author(s):  
Paulina Wiśniewska ◽  
Magdalena Śliwińska ◽  
Tomasz Dymerski ◽  
Waldemar Wardencki ◽  
Jacek Namieśnik
Keyword(s):  
Gas Chromatography ◽  
Sensory Evaluation ◽  
Electronic Nose ◽  
Quality Evaluation ◽  
Consumer Preferences ◽  
Function Analysis ◽  
Alcoholic Beverages ◽  
Two Dimensional ◽  
The Usa ◽  
Fast Gc

Whisky is one of the most popular alcoholic beverages. There are many types of whisky, for example, Scotch, Irish, and American whisky (called bourbon). The whisky market is highly diversified, and, because of this, it is important to have a method which would enable rapid quality evaluation and authentication of the type of whisky. The aim of this work was to compare 3 methods: an electronic nose based on the technology of ultrafast gas chromatography (Fast-GC), comprehensive two-dimensional gas chromatography (GC × GC), and sensory evaluation. The selected whisky brands included 6 blended whiskies from Scotland, 4 blended whiskies from Ireland, and 4 bourbons produced in the USA. For data analysis, peak heights of chromatograms were used. The panelists who took part in sensory evaluations included 4 women and 4 men. The obtained data were analyzed by 2 chemometric methods: partial least squares discriminant analysis (PLS-DA) and discrimination function analysis (DFA). E-nose and GC × GC allowed for differentiation between whiskies by type. Sensory analysis did not allow for differentiation between whiskies by type, but it allowed giving consumer preferences.

scholarly journals Authenticity Assessment of the “Onisiówka” Nalewka Liqueurs Using Two-Dimensional Gas Chromatography and Sensory Evaluation

2016 ◽  
Vol 10 (6) ◽  
pp. 1709-1720 ◽  
Author(s):  
Magdalena Śliwińska ◽  
Paulina Wiśniewska ◽  
Tomasz Dymerski ◽  
Waldemar Wardencki ◽  
Jacek Namieśnik
Keyword(s):  
Gas Chromatography ◽  
Sensory Evaluation ◽  
Two Dimensional ◽  
Authenticity Assessment

scholarly journals Comparison of electronic systems with sensory analysis for the quality evaluation of parenica cheese 

2020 ◽  
Vol 38 (No. 5) ◽  
pp. 273-279
Author(s):  
Jana Štefániková ◽  
Patrícia Martišová ◽  
Július Árvay ◽  
Ervín Jankura ◽  
Miroslava Kačániová ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Electronic Nose ◽  
Sensory Analysis ◽  
Quality Evaluation ◽  
Nonparametric Test ◽  
Electronic Systems ◽  
Significant Difference ◽  
Fresh Cheese ◽  
Electronic Eye ◽  
Wilcoxon Nonparametric Test

The applicability of electronic systems for the quality evaluation of parenica cheese was investigated in fresh smoked and unsmoked cheeses and after seven days of storage. These data were then compared with sensory evaluation results. Fresh samples had stable colour profiles determined by the electronic eye, while the differences in brown colour intensity were confirmed by sensory evaluation. A significant difference in the aroma profiles of samples was recorded by the electronic nose in samples produced in February, April, December (unsmoked cheese) and September (smoked cheese). Based on sensory analysis results using the Wilcoxon nonparametric test, a significant difference was confirmed in February (smoked cheese) and March (unsmoked cheese), when stored cheese had a stronger aroma than fresh cheese (P < 0.05). The suitability of electronic nose and electronic eye for monitoring of parenica cheese quality was confirmed.

scholarly journals Categorization of Chinese Dry-Cured Ham Based on Three Sticks’ Method by Multiple Sensory Technologies

2017 ◽  
Vol 2017 ◽  
pp. 1-6 ◽  
Author(s):  
Dong Xia ◽  
Dan Ni Zhang ◽  
Shao Ting Gao ◽  
Le Chen ◽  
Nan Li ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Cluster Analysis ◽  
Sensory Evaluation ◽  
Electronic Nose ◽  
Function Analysis ◽  
Principal Component ◽  
Absorption Method ◽  
Dry Cured Ham ◽  
And Cluster Analysis ◽  
Higher Sensitivity

Odor profiles of three grades of Jinhua, Xuanwei, and Rugao dry-cured hams were analyzed and distinguished by both the electronic nose and the sensory evaluation. The odor was absorbed by bamboo sticks, which is the most traditional absorption method to classify different ham grades. Then data from electronic nose was analyzed by discriminant function analysis (DFA) and cluster analysis (CA), compared with that from sensory evaluation by principal component analysis (PCA). Results showed that different grades of Jinhua, Xuanwei, and Rugao dry-cured hams could be distinguished effectively by the DFA results of electronic nose. However, sensory evaluation could not perform as well as electronic nose. It was demonstrated that intelligent sensory technology has higher sensitivity and reliability in classifying producing regions and grades of dry-cured ham.

Quality evaluation of volatile oils of Traditional Chinese Medicines by using comprehensive two-dimensional gas chromatography (GC×GC)

2003 ◽  
Vol 57 (S1) ◽  
pp. S265-S270 ◽  
Author(s):  
Chunhai Ruan ◽  
Guowang Xu ◽  
Xin Lu ◽  
Ruixiang Hua ◽  
Hongwei Kong ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Quality Evaluation ◽  
Traditional Chinese Medicines ◽  
Two Dimensional ◽  
Volatile Oils ◽  
Chinese Medicines
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