Improving the Performance of an Electronic Nose by Wine Aroma Training to Distinguish between Drip Coffee and Canned Coffee

Coffee aroma, with more than 600 components, is considered as one of the most complex food aromas. Although electronic noses have been successfully used for objective analysis and differentiation of total coffee aromas, it is difficult to use them to describe the specific features of coffee aroma (i...

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Detalles Bibliográficos
Autores principales: Fujioka, Kouki, Tomizawa, Yasuko, Shimizu, Nobuo, Ikeda, Keiichi, Manome, Yoshinobu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4327081/
https://www.ncbi.nlm.nih.gov/pubmed/25587981
http://dx.doi.org/10.3390/s150101354

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4327081/
https://www.ncbi.nlm.nih.gov/pubmed/25587981
http://dx.doi.org/10.3390/s150101354

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