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Application of a voltammetric electronic tongue and near infrared spectroscopy for a rapid umami taste assessment

✍ Scribed by Bagnasco, Lucia; Cosulich, M. Elisabetta; Speranza, Giovanna; Medini, Luca; Oliveri, Paolo; Lanteri, Silvia

Book ID: 121665706
Publisher: Elsevier Science
Year: 2014
Tongue: English
Weight: 457 KB
Volume: 157
Category: Article
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2014.02.044

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## Abstract Near infrared (NIR) spectroscopy was developed as a rapid analytical method for the determination of the composition of olefin copolymers obtained in high‐throughput screening. NIR spectra of ethene/propene and ethene/1‐hexene copolymers, also characterized by means of ^13^C NMR spectro