Methoden vergleichen

	Elektronische Nase	Gas-Chromatographie-Olfaktometrie	HPLC
Fachgebiet	Lebensmittelwissenschaft	Lebensmittelwissenschaft	Lebensmittelwissenschaft
Familie	Process / pipeline	Process / pipeline	Process / pipeline
Entstehungsjahr	1982	1997	1970
Urheber	Krishna Persaud	Terry Acree	Csaba Horváth
Typ	Chemical Sensing Device	Sensory-Instrumental Coupling	Separation and Quantification Technique
Wegweisende Quelle	Persaud, K., & Dodd, G. (1982). Analysis of discrimination mechanisms in the mammalian olfactory system using a model nose. Nature, 299(5881), 352-355.	Acree, T. E. (1997). GC/Olfactometry. Analytical Chemistry, 69(5), 170A-175A.	Snyder, L. R., Kirkland, J. J., & Dolan, J. W. (2010). Introduction to modern liquid chromatography (3rd ed.). Wiley.
Aliasnamen	e-Nose, artificial olfaction	GC-O	HPLC, high-pressure liquid chromatography
Verwandt	3	3	3
Zusammenfassung	An electronic nose (e-nose) is an instrumental analytical device that mimics the mammalian olfactory system to detect and identify volatile organic compounds (odors) in food products. Developed by Persaud and Dodd in 1982, e-noses use arrays of non-selective chemical sensors combined with pattern recognition algorithms to create electronic signatures of food aromas, enabling objective, rapid quality assessment and shelf-life prediction.	Gas Chromatography-Olfactometry (GC-O) combines the separation power of gas chromatography with human olfactory perception to identify which volatile compounds in a food sample contribute to its aroma. Developed by Acree and colleagues in the 1990s, GC-O allows researchers to bypass the human nose's inability to consciously identify which of many simultaneous odors they are perceiving, replacing the 'olfactory bulb' with a trained human panelist.	High-Performance Liquid Chromatography (HPLC) is an analytical technique that separates, identifies, and quantifies components in a complex food sample by passing the sample through a pressurized column packed with a stationary phase. Developed by Horváth in the early 1970s, HPLC enables rapid, sensitive measurement of nutrients, contaminants, additives, and bioactive compounds in food products with high precision and accuracy.