zNose™ technology for the classification
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Jeroen Lammertyn; Els A. Veraverbeke; Joseph Irudayaraj
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Article
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2004
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Elsevier Science
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English
⚖ 241 KB
Rapid aroma profiling of food products is a first step towards at-line flavor quality control and off-flavor assessment. In this paper, the potential of the zNose TM was tested for the first time to address this application. Honey was chosen as the food product because of its characteristic aroma. B