Linganisha mbinu

	Kromatografia ya Gesi-Olfactometry	Pua la umeme (e-nose)
Nyanja	Sayansi ya Chakula	Sayansi ya Chakula
Familia	Process / pipeline	Process / pipeline
Mwaka wa asili	1997	1982
Mwanzilishi	Terry Acree	Krishna Persaud
Aina	Sensory-Instrumental Coupling	Chemical Sensing Device
Chanzo asilia	Acree, T. E. (1997). GC/Olfactometry. Analytical Chemistry, 69(5), 170A-175A.	Persaud, K., & Dodd, G. (1982). Analysis of discrimination mechanisms in the mammalian olfactory system using a model nose. Nature, 299(5881), 352-355.
Majina mbadala	GC-O	e-Nose, artificial olfaction
Zinazohusiana	3	3
Muhtasari	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.