Title of article
Detection of Iberian ham aroma by a semiconductor multisensorial system
Author/Authors
Otero، نويسنده , , Laura and Horrillo، نويسنده , , Ma Carmen and Garc??a، نويسنده , , Mar??a and Sayago، نويسنده , , Isabel and Aleixandre، نويسنده , , Manuel and Fern?ndez، نويسنده , , Ma Jes?s and Arés، نويسنده , , Luis and Gutiérrez، نويسنده , , Javier، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2003
Pages
11
From page
1175
To page
1185
Abstract
A semiconductor multisensorial system, based on tin oxide, to control the quality of dry-cured Iberian hams is described. Two types of ham (submitted to different drying temperatures) were selected. Good responses were obtained from the 12 elements forming the multisensor for different operating temperatures. Discrimination between the two types of ham was successfully realised through principal component analysis (PCA).
Keywords
Hams , volatile compounds , Gas sensors , Electronic nose , Aroma detection
Journal title
Meat Science
Serial Year
2003
Journal title
Meat Science
Record number
1451324
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