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 ,
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
