Application of a combined artificial olfaction and taste system to the quantification of relevant compounds in red wine

Sensors and Actuators, B: Chemical

Volumn 69, Issue 3, 2000, Pages 342-347

  Di Natale, Corrado ^a   Paolesse, Roberto ^a   MacAgnano, Antonella ^b   Mantini, Alessandro ^a   D'Amico, Arnaldo ^a   Ubigli, Mario ^c   Legin, Andrei ^d   Lvova, Larisa ^d   Rudnitskaya, Alisa ^d   Vlasov, Yuri ^d  

^a UNIVERSITY OF ROME TOR VERGATA   (Italy)

^b Technobiochip   (Italy)

^c Istituto Sperimentale per l'Enologia   (Italy)

^d ST PETERSBURG STATE UNIVERSITY   (Russian Federation)

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL ANALYSIS; DISSOLUTION; EVAPORATION; NEURAL NETWORKS; ORGANIC SOLVENTS; POLYVINYL CHLORIDES; PORPHYRINS; REGRESSION ANALYSIS; WINE;

ARTIFICIAL OLFACTION; ELECTRONIC NOSE; ELECTRONIC TONGUE; NEURAL NETWORK REGRESSION MODEL; RED WINE; TASTE SYSTEM;

ELECTROCHEMICAL SENSORS;

EID: 0034297581     PISSN: 09254005     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0925-4005(00)00483-4     Document Type: Article

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