Application of E-tongue, E-nose, and MS-E-nose for discriminating aged vinegars based on taste and aroma profiles

A comparative study on aromatic profiles of strawberry vinegars obtained using different conditions in the production process

(2016) Cristina Ubeda et al.   FOOD CHEMISTRY

Characterization of Chinese rice wine taste attributes using liquid chromatographic analysis, sensory evaluation, and an electronic tongue

(2015) HaiYan Yu et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

A sensor array optimization method of electronic nose based on elimination transform of Wilks statistic for discrimination of three kinds of vinegars

(2013) Yong Yin et al.   JOURNAL OF FOOD ENGINEERING

Comparison of random forest, support vector machine and back propagation neural network for electronic tongue data classification: Application to the recognition of orange beverage and Chinese vinegar

(2012) Miao Liu et al.   SENSORS AND ACTUATORS B-CHEMICAL

Monitoring of evolution during red wine aging in oak barrels and alternative method by means of an electronic panel test

(2011) I.M. Apetrei et al.   FOOD RESEARCH INTERNATIONAL

Discrimination of palm olein oil and palm stearin oil mixtures using a mass spectrometry based electronic nose

(2011) Eun Jeung Hong et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Review: Highlights in recent applications of electronic tongues in food analysis

(2010) Laura Escuder-Gilabert et al.   ANALYTICA CHIMICA ACTA

HS-SPME/GC–MS and chemometrics for the classification of Balsamic Vinegars of Modena of different maturation and ageing

(2010) M. Cirlini et al.   FOOD CHEMISTRY

Development of a sensitive non-targeted method for characterizing the wine volatile profile using headspace solid-phase microextraction comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry

(2010) Anthony L. Robinson et al.   JOURNAL OF CHROMATOGRAPHY A

Characterization of wines using compositional profiles and chemometrics

(2010) Javier Saurina   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Potential application of electronic nose technology in brewery

(2010) M. Ghasemi-Varnamkhasti et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Volatile compounds in red wine vinegars obtained by submerged and surface acetification in different woods

(2008) R.M. Callejón et al.   FOOD CHEMISTRY

A feature extraction method based on wavelet packet analysis for discrimination of Chinese vinegars using a gas sensors array

(2008) Yong Yin et al.   SENSORS AND ACTUATORS B-CHEMICAL

A rheological approach to the quantitative assessment of Traditional Balsamic Vinegar quality

(2007) Pasquale M. Falcone et al.   JOURNAL OF FOOD ENGINEERING

‘Sensory analysis’ of Chinese vinegars using an electronic nose

(2007) Qinyi Zhang et al.   SENSORS AND ACTUATORS B-CHEMICAL