Analysis of volatile bread aroma for evaluation of bread freshness using an Electronic Nose (E-Nose)

Materials and Manufacturing Processes

Volumn 21, Issue 3, 2006, Pages 279-283

  Botre, B ^a   Gharpure, D ^a  

^a UNIVERSITY OF PUNE   (India)

Author keywords

Bread flavors; Bread freshness; Code book vector; Electronic nose; Euclidean distance; Fresh; Quality control; Self organizing map (SOM); Shelf life; Stale; Tin oxide sensors

Indexed keywords

DATA PROCESSING; ELECTRONIC EQUIPMENT; FOOD PRODUCTS; MATHEMATICAL MODELS; QUALITY CONTROL; SELF ORGANIZING MAPS; TIN COMPOUNDS;

BREAD FLAVORS; BREAD FRESHNESS; CODE BOOK VECTORS; ELECTRONIC NOSE; EUCLIDEAN DISTANCE; SHELF LIFE; STALE; TIN OXIDE SENSORS;

CHEMICAL SENSORS;

EID: 33645785883     PISSN: 10426914     EISSN: 15322475     Source Type: Journal    
DOI: 10.1080/10426910500464677     Document Type: Article

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