So sánh phương pháp

	Mũi điện tử	Khí sắc ký-khứu giác đồ	HPLC	Phân tích Hồ sơ Cấu trúc (Texture Profile Analysis)
Lĩnh vực	Khoa học thực phẩm	Khoa học thực phẩm	Khoa học thực phẩm	Khoa học thực phẩm
Họ	Process / pipeline	Process / pipeline	Process / pipeline	Process / pipeline
Năm ra đời	1982	1997	1970	1968
Người khởi xướng	Krishna Persaud	Terry Acree	Csaba Horváth	Malcolm Bourne
Loại	Chemical Sensing Device	Sensory-Instrumental Coupling	Separation and Quantification Technique	Mechanical Texture Method
Công trình gốc	Persaud, K., & Dodd, G. (1982). Analysis of discrimination mechanisms in the mammalian olfactory system using a model nose. Nature, 299(5881), 352-355.	Acree, T. E. (1997). GC/Olfactometry. Analytical Chemistry, 69(5), 170A-175A.	Snyder, L. R., Kirkland, J. J., & Dolan, J. W. (2010). Introduction to modern liquid chromatography (3rd ed.). Wiley.	Bourne, M. C. (1968). Texture profile of foods. Journal of Food Science, 33(3), 280-283.
Tên gọi khác	e-Nose, artificial olfaction	GC-O	HPLC, high-pressure liquid chromatography	TPA
Liên quan	3	3	3	3
Tóm tắt	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.	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.