Fast detection of rancidity in potato crisps using e-noses based on mass spectrometry or gas sensors

Sensors and Actuators, B: Chemical

Volumn 106, Issue 1 SPEC. ISS., 2005, Pages 67-75

  Vinaixa, M ^a   Vergara, A ^a   Duran, C ^a   Llobet, E ^a   Badia, C ^b   Brezmes, J ^a   Vilanova, X ^a   Correig, X ^a  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

^b Frit Ravich   (Spain)

Author keywords

Crisp rancidity; Mass spectrometry based e nose; Metal oxide gas sensors

Indexed keywords

CHEMICAL SENSORS; EXTRACTION; HIGH TEMPERATURE EFFECTS; MASS SPECTROMETRY; OILS AND FATS; OXIDATION;

CRISP RANCIDITY; MASS SPECTROMETRY-BASED E-NOSE; METAL OXIDE GAS SENSORS; POTATO CRISPS;

FOOD PRODUCTS;

EID: 16644369940     PISSN: 09254005     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.snb.2004.05.038     Document Type: Conference Paper

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