Comparar métodos
Revisa los métodos seleccionados uno junto a otro; las filas que difieren aparecen resaltadas.
| Cromatografía de Gases-Olfatometría× | Nariz Electrónica× | |
|---|---|---|
| Campo | Ciencia de los alimentos | Ciencia de los alimentos |
| Familia | Process / pipeline | Process / pipeline |
| Año de origen≠ | 1997 | 1982 |
| Autor original≠ | Terry Acree | Krishna Persaud |
| Tipo≠ | Sensory-Instrumental Coupling | Chemical Sensing Device |
| Fuente seminal≠ | Acree, T. E. (1997). GC/Olfactometry. Analytical Chemistry, 69(5), 170A-175A. link ↗ | Persaud, K., & Dodd, G. (1982). Analysis of discrimination mechanisms in the mammalian olfactory system using a model nose. Nature, 299(5881), 352-355. DOI ↗ |
| Alias≠ | GC-O | e-Nose, artificial olfaction |
| Relacionados | 3 | 3 |
| Resumen≠ | 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. | 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. |
| ScholarGateConjunto de datos ↗ |
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