방법 비교

	전자 코 (Electronic Nose)	Texture Profile Analysis
분야	식품과학	식품과학
계열	Process / pipeline	Process / pipeline
기원 연도	1982	1968
창시자	Krishna Persaud	Malcolm Bourne
유형	Chemical Sensing Device	Mechanical Texture Method
원전	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.
별칭	e-Nose, artificial olfaction	TPA
관련	3	3
요약	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.