Comparison and integration of different electronic noses for freshness evaluation of cod-fish fillets

Sensors and Actuators, B: Chemical

Volumn 77, Issue 1-2, 2001, Pages 572-578

  Natale, Corrado Di ^a,b,c   Olafsdottir, Gudrun ^b   Einarsson, Sigurdur ^b   Martinelli, Eugenio ^a   Paolesse, Roberto ^a   D'Amico, Arnaldo ^a,b,c  

^a UNIVERSITY OF ROME TOR VERGATA   (Italy)

^b Icelandic Fisheries Laboratories   (Iceland)

^c CNR   (Italy)

Author keywords

Cod fish fillets; Electronic noses; Trimethylamine

Indexed keywords

AMINES; FOOD PRODUCTS; ODORS; VOLATILE ORGANIC COMPOUNDS;

ELECTRONIC NOSE; TRIMETHYLAMINE;

CHEMICAL SENSORS;

EID: 0035876006     PISSN: 09254005     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0925-4005(01)00692-X     Document Type: Article

References (11)

1. Methods to evaluate fish freshness in research and industry
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5. Characterisation of food freshness with sensor array
6. Rapid gas sensor measurements to predict the freshness of capelin (Mallotus villosus)
7. Recognition of fish storage time by a metallophorphyrins coated QMB sensor array
8. Semiconductor dimethylamine gas sensors with high sensitivity and selectivity
9. Suitability of ammonia-n, dimethylamine-n, trimethylamine-n, trimethylamine oxcide-n, and total volatile basic nitrogen as freshness indicators in seafoods
10. Technology and tools for mimicking olfaction: Status of the Rome Tor Vergata electronic nose
11. Determination of trimethylamine oxide in seawater and small volumes of seafood tissue using flow injection analysis