Módszerek összehasonlítása
Tekintse át a kiválasztott módszereket egymás mellett; az eltérő sorok kiemelve jelennek meg.
| Elektronikus orr× | HPLC× | |
|---|---|---|
| Tudományterület | Élelmiszertudomány | Élelmiszertudomány |
| Módszercsalád | Process / pipeline | Process / pipeline |
| Keletkezés éve≠ | 1982 | 1970 |
| Megalkotó≠ | Krishna Persaud | Csaba Horváth |
| Típus≠ | Chemical Sensing Device | Separation and Quantification Technique |
| Alapmű≠ | Persaud, K., & Dodd, G. (1982). Analysis of discrimination mechanisms in the mammalian olfactory system using a model nose. Nature, 299(5881), 352-355. DOI ↗ | Snyder, L. R., Kirkland, J. J., & Dolan, J. W. (2010). Introduction to modern liquid chromatography (3rd ed.). Wiley. DOI ↗ |
| Alternatív nevek | e-Nose, artificial olfaction | HPLC, high-pressure liquid chromatography |
| Kapcsolódó | 3 | 3 |
| Összefoglaló≠ | 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. | 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. |
| ScholarGateAdatkészlet ↗ |
|
|