Methoden vergleichen

	HPLC	Elektronische Nase	Karl-Fischer-Titration
Fachgebiet	Lebensmittelwissenschaft	Lebensmittelwissenschaft	Lebensmittelwissenschaft
Familie	Process / pipeline	Process / pipeline	Process / pipeline
Entstehungsjahr	1970	1982	1935
Urheber	Csaba Horváth	Krishna Persaud	Karl Fischer
Typ	Separation and Quantification Technique	Chemical Sensing Device	Titrimetric Water Determination
Wegweisende Quelle	Snyder, L. R., Kirkland, J. J., & Dolan, J. W. (2010). Introduction to modern liquid chromatography (3rd ed.). Wiley.	Persaud, K., & Dodd, G. (1982). Analysis of discrimination mechanisms in the mammalian olfactory system using a model nose. Nature, 299(5881), 352-355.	Karl Fischer. Neue Methode zur Maßstabbestimmung des Wassers in Flüssigkeiten und Gasen. Angewandte Chemie, 48(44), 394-396. (1935)
Aliasnamen	HPLC, high-pressure liquid chromatography	e-Nose, artificial olfaction	KFT
Verwandt	3	3	3
Zusammenfassung	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.	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.	Karl Fischer Titration (KFT) is a precise analytical method for determining water content in food and pharmaceutical products. Developed by Karl Fischer in 1935, KFT uses a chemical reaction between water and an iodine-based titrant, allowing quantification of moisture with exceptional accuracy and sensitivity. KFT is the official gold-standard method for water determination in numerous food and pharmaceutical standards worldwide.