方法对比
并排查看您选择的方法；存在差异的行会高亮显示。
| 电子鼻× | 气相色谱-嗅闻法× | |
|---|---|---|
| 领域 | 食品科学 | 食品科学 |
| 方法族 | Process / pipeline | Process / pipeline |
| 起源年份≠ | 1982 | 1997 |
| 提出者≠ | Krishna Persaud | Terry Acree |
| 类型≠ | Chemical Sensing Device | Sensory-Instrumental Coupling |
| 开创性文献≠ | 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 ↗ |
| 别名≠ | e-Nose, artificial olfaction | GC-O |
| 相关 | 3 | 3 |
| 摘要≠ | 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. |
| ScholarGate数据集 ↗ |
|
|