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| Nos elektroniczny× | Chromatografia gazowa sprzężona z olfaktometrią× | HPLC× | |
|---|---|---|---|
| Dziedzina | Nauka o żywności | Nauka o żywności | Nauka o żywności |
| Rodzina | Process / pipeline | Process / pipeline | Process / pipeline |
| Rok powstania≠ | 1982 | 1997 | 1970 |
| Twórca≠ | Krishna Persaud | Terry Acree | Csaba Horváth |
| Typ≠ | Chemical Sensing Device | Sensory-Instrumental Coupling | Separation and Quantification Technique |
| Źródło pierwotne≠ | Persaud, K., & Dodd, G. (1982). Analysis of discrimination mechanisms in the mammalian olfactory system using a model nose. Nature, 299(5881), 352-355. DOI ↗ | Acree, T. E. (1997). GC/Olfactometry. Analytical Chemistry, 69(5), 170A-175A. link ↗ | Snyder, L. R., Kirkland, J. J., & Dolan, J. W. (2010). Introduction to modern liquid chromatography (3rd ed.). Wiley. DOI ↗ |
| Inne nazwy≠ | e-Nose, artificial olfaction | GC-O | HPLC, high-pressure liquid chromatography |
| Pokrewne | 3 | 3 | 3 |
| Podsumowanie≠ | 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. | 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. | 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. |
| ScholarGateZbiór danych ↗ |
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