标题
Electronic nose and its application in the food industry: a review
作者
关键词
-
出版物
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume -, Issue -, Pages -
出版商
Springer Science and Business Media LLC
发表日期
2023-10-11
DOI
10.1007/s00217-023-04381-z
参考文献
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- Identification of the main aroma compounds in Chinese local chicken high-quality meat
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- Investigation of fermentation-induced changes in the volatile compounds of Trachinotus ovatus (meixiangyu) based on molecular sensory and interpretable machine-learning techniques: Comparison of different fermentation stages
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- Effect of starter cultures mixed with different autochthonous lactic acid bacteria on microbial, metabolome and sensory properties of Chinese northeast sauerkraut
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- Effects of superheated steam processing on the physicochemical properties of sea rice bran
- (2021) Xiaohuang Cao et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- A Fast Pearson Graph Convolutional Network Combined With Electronic Nose to Identify the Origin of Rice
- (2021) Yan Shi et al. IEEE SENSORS JOURNAL
- Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis
- (2021) Sam Al‐Dalali et al. JOURNAL OF FOOD BIOCHEMISTRY
- Comparison of different edible parts of bighead carp ( Aristichthys nobilis ) flavor
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- Identification of mouldy rice using an electronic nose combined with SPME-GC/MS
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- Electronic nose application for the discrimination of sterilization treatments applied to Californian ‐style black olive varieties
- (2021) Ramiro Sánchez et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Aroma dynamic characteristics during the drying process of green tea by gas phase electronic nose and gas chromatography-ion mobility spectrometry
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- Application of lactic acid bacteria for improving the quality of reduced-salt dry fermented sausage: Texture, color, and flavor profiles
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- The formation of key aroma compounds in roasted mutton during the traditional charcoal process
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- Characterisation of flavour profile of beef jerky inoculated with different autochthonous lactic acid bacteria using electronic nose and gas chromatography–ion mobility spectrometry
- (2021) Rongxin Wen et al. MEAT SCIENCE
- Evaluation of flavor characteristics of bacon smoked with different woodchips by HS-SPME-GC-MS combined with an electronic tongue and electronic nose
- (2021) Hongzhen Du et al. MEAT SCIENCE
- A novel data fusion strategy based on multiple intelligent sensory technologies and its application in the quality evaluation of Jinhua dry-cured hams
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- Electronic nose based on hybrid free-standing nanofibrous mats for meat spoilage monitoring
- (2021) Rafaela S. Andre et al. SENSORS AND ACTUATORS B-CHEMICAL
- Characterization of aroma profiles and aroma-active compounds in high-salt and low-salt shrimp paste by molecular sensory science
- (2021) Jing Yu et al. Food Bioscience
- Effect of edible rose (Rosa rugosa cv. Plena) flower extract addition on the physicochemical, rheological, functional and sensory properties of set-type yogurt
- (2021) Liqing Qiu et al. Food Bioscience
- Identification of volatile compounds, physicochemical and techno-functional properties of pineapple processing waste (PPW)
- (2021) Animesh Singh Sengar et al. Journal of Food Measurement and Characterization
- Analysis of volatility characteristics of five jujube varieties in Xinjiang Province, China, by HS‐SPME‐GC/MS and E‐nose
- (2021) Yuxing Liu et al. Food Science & Nutrition
- Rapid Detection of Urea Fertilizer Effects on VOC Emissions from Cucumber Fruits Using a MOS E-Nose Sensor Array
- (2021) Sana Tatli et al. Agronomy-Basel
- Development of Portable E-Nose System for Fast Diagnosis of Whitefly Infestation in Tomato Plant in Greenhouse
- (2021) Shaoqing Cui et al. Chemosensors
- Assessment the flavor of soybean meal hydrolyzed with Alcalase enzyme under different hydrolysis conditions by E-nose, E-tongue and HS-SPME-GC–MS
- (2021) Zebin Weng et al. Food Chemistry-X
- Quality and volatile compound analysis of shrimp heads during different temperature storage
- (2021) Zhenyang Liu et al. Food Chemistry-X
- In-situ food spoilage monitoring using a wireless chemical receptor-conjugated graphene electronic nose
- (2021) Kyung Ho Kim et al. BIOSENSORS & BIOELECTRONICS
- Characterization of selected Chinese soybean paste based on flavor profiles using HS-SPME-GC/MS, E-nose and E-tongue combined with chemometrics
- (2021) Shanshan Yu et al. FOOD CHEMISTRY
- Direct authentication and composition quantitation of red wines based on Tri-step infrared spectroscopy and multivariate data fusion
- (2021) Song Wang et al. FOOD CHEMISTRY
- Utilization and evaluation of Citrus natsudaidai peel waste as a source of natural food additives
- (2021) Yu Matsuo et al. FOOD CHEMISTRY
- Characterization of odor-active compounds in high-salt liquid-state soy sauce after cooking
- (2021) Xiaojun Wang et al. FOOD CHEMISTRY
- Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC–MS
- (2021) Xiya Feng et al. FOOD CHEMISTRY
- Physicochemical parameters combined flash GC e-nose and artificial neural network for quality and volatile characterization of vinegar with different brewing techniques
- (2021) Yu Li et al. FOOD CHEMISTRY
- Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying
- (2021) Xiaoying Luo et al. FOOD CHEMISTRY
- Comparative analysis of volatile profiles in four pine-mushrooms using HS-SPME/GC-MS and E-nose
- (2021) Qiyong Guo et al. FOOD CONTROL
- Detection of soft-refined oils in extra virgin olive oil using data fusion approaches for LC-MS, GC-IMS and FGC-Enose techniques: The winning synergy of GC-IMS and FGC-Enose
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- Key aroma compounds of Chinese dry-cured Spanish mackerel (Scomberomorus niphonius) and their potential metabolic mechanisms
- (2020) Siliang Wu et al. FOOD CHEMISTRY
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- (2020) Rafael Martínez-García et al. FOOD CHEMISTRY
- Investigating effective variables to produce desirable aroma in sourdough using e‐nose and sensory panel
- (2020) Elham Farahmand et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
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- (2020) Hui Jiang et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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- (2020) Xinzhe Gu et al. MEAT SCIENCE
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- (2020) Dedy Rahman Wijaya et al. SENSORS AND ACTUATORS B-CHEMICAL
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- (2020) Shuang Bai et al. Food Science & Nutrition
- Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment
- (2020) Xi He et al. FOOD CHEMISTRY
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- (2020) Jia-Shen Cai et al. FOOD CHEMISTRY
- On-line assessment of oil quality during deep frying using an electronic nose and proton transfer reaction mass spectrometry
- (2020) Tomasz Majchrzak et al. FOOD CONTROL
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- (2020) Nadya Mara Adelina et al. FOOD RESEARCH INTERNATIONAL
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- (2020) Kang Qian et al. JOURNAL OF FOOD ENGINEERING
- Formation of flavor volatile compounds at different processing stages of household stir-frying mutton sao zi in the northwest of China
- (2020) Shuang Bai et al. LWT-FOOD SCIENCE AND TECHNOLOGY
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- (2020) Fedor S. Fedorov et al. FOOD CHEMISTRY
- Application of volatile and spectral profiling together with multimode data fusion strategy for the discrimination of preserved eggs
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- (2020) Marco Camardo Leggieri et al. FOOD CONTROL
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- (2020) Lang Zhang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
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- (2018) S. Li et al. COMPUTER GRAPHICS FORUM
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- (2018) Kshitij Jerath et al. MEASUREMENT
- Research on electronic nose system based on continuous wide spectral gas sensing
- (2018) Wenli Zhang et al. MICROCHEMICAL JOURNAL
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- (2018) Xiang Gao et al. PATTERN RECOGNITION LETTERS
- Real-time detection of alcohol vapors and volatile organic compounds via optical electronic nose using carbon dots prepared from rice husk and density functional theory calculation
- (2018) Nichaphat Thongsai et al. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
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- (2017) Vassilis S. Kodogiannis Food and Bioprocess Technology
- Multivariate classification of the geographic origin of Chinese cabbage using an electronic nose-mass spectrometry
- (2017) Wang-Hee Lee et al. FOOD SCIENCE AND BIOTECHNOLOGY
- A novel electronic nose learning technique based on active learning: EQBC-RBFNN
- (2017) Xue Jiang et al. SENSORS AND ACTUATORS B-CHEMICAL
- Early detection of contamination and defect in foodstuffs by electronic nose: A review
- (2017) Alireza Sanaeifar et al. TRAC-TRENDS IN ANALYTICAL CHEMISTRY
- Early detection of Zygosaccharomyces rouxii—spawned spoilage in apple juice by electronic nose combined with chemometrics
- (2016) Huxuan Wang et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Using sensor and spectral analysis to classify botanical origin and determine adulteration of raw honey
- (2016) Zhilin Gan et al. JOURNAL OF FOOD ENGINEERING
- Classification of E-Nose Aroma Data of Four Fruit Types by ABC-Based Neural Network
- (2016) M. Adak et al. SENSORS
- Electronic noses for food quality: A review
- (2015) Amy Loutfi et al. JOURNAL OF FOOD ENGINEERING
- Chemometric Studies on zNose™ and Machine Vision Technologies for Discrimination of Commercial Extra Virgin Olive Oils
- (2015) Pınar Kadiroğlu et al. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
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- (2015) T.T. Sunil et al. SENSORS AND ACTUATORS B-CHEMICAL
- Rapid diagnosis of Enterobacteriaceae in vegetable soups by a metal oxide sensor based electronic nose
- (2015) Emanuela Gobbi et al. SENSORS AND ACTUATORS B-CHEMICAL
- Monitoring the fermentation process of black tea using QCM sensor based electronic nose
- (2015) Prolay Sharma et al. SENSORS AND ACTUATORS B-CHEMICAL
- Detection of Off-Flavor in Catfish Using a Conducting Polymer Electronic-Nose Technology
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- New composite porphyrin-conductive polymer gas sensors for application in electronic noses
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- Discrimination of Wines Produced from Cabernet Sauvignon Grapes Treated with Aqueous Ethanol Post-Bloom Using an Electronic Nose
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