So sánh phương pháp
Xem các phương pháp đã chọn cạnh nhau; những hàng khác biệt được làm nổi bật.
| Khí sắc ký-khứu giác đồ× | Mũi điện tử× | |
|---|---|---|
| Lĩnh vực | Khoa học thực phẩm | Khoa học thực phẩm |
| Họ | Process / pipeline | Process / pipeline |
| Năm ra đời≠ | 1997 | 1982 |
| Người khởi xướng≠ | Terry Acree | Krishna Persaud |
| Loại≠ | Sensory-Instrumental Coupling | Chemical Sensing Device |
| Công trình gốc≠ | Acree, T. E. (1997). GC/Olfactometry. Analytical Chemistry, 69(5), 170A-175A. link ↗ | Persaud, K., & Dodd, G. (1982). Analysis of discrimination mechanisms in the mammalian olfactory system using a model nose. Nature, 299(5881), 352-355. DOI ↗ |
| Tên gọi khác≠ | GC-O | e-Nose, artificial olfaction |
| Liên quan | 3 | 3 |
| Tóm tắt≠ | 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. |
| ScholarGateBộ dữ liệu ↗ |
|
|