विधियों की तुलना करें

	इलेक्ट्रॉनिक नोज	टेक्सचर प्रोफाइल एनालिसिस
क्षेत्र	खाद्य विज्ञान	खाद्य विज्ञान
परिवार	Process / pipeline	Process / pipeline
उद्भव वर्ष	1982	1968
प्रवर्तक	Krishna Persaud	Malcolm Bourne
प्रकार	Chemical Sensing Device	Mechanical Texture Method
मौलिक स्रोत	Persaud, K., & Dodd, G. (1982). Analysis of discrimination mechanisms in the mammalian olfactory system using a model nose. Nature, 299(5881), 352-355.	Bourne, M. C. (1968). Texture profile of foods. Journal of Food Science, 33(3), 280-283.
उपनाम	e-Nose, artificial olfaction	TPA
संबंधित	3	3
सारांश	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.	Texture Profile Analysis (TPA) is an objective, mechanical method that simulates mastication (chewing) to measure the textural properties of food products. Developed by Bourne in 1968, TPA uses a texture analyzer (a machine that applies defined forces and movements to a sample) to generate a force-time curve from which multiple texture attributes (hardness, springiness, chewiness, cohesiveness, adhesiveness) are extracted and quantified.