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Analytical and Bioanalytical Chemistry

Volumn 397, Issue 7, 2010, Pages 3043-3049

Application of an electronic tongue based on FT-MIR to emulate the gustative mouthfeel "tannin amount" in red wines

(6) Vera, L a Acena L a Boque R a Guasch, J a Mestres, M a Busto, O a

a UNIVERSITAT ROVIRA I VIRGILI (Spain)

Author keywords

Calibration model; e tongue; FT MIR; Sensorial analysis; Tannins; Variable selection

Indexed keywords

CALIBRATION MODEL; E-TONGUE; FT-MIR; SENSORIAL ANALYSIS; TANNINS; VARIABLE SELECTION;

CALIBRATION; MASS SPECTROMETRY; RAMAN SPECTROSCOPY; REGRESSION ANALYSIS;

ELECTRONIC TONGUES;

TANNIN DERIVATIVE;

CONFERENCE PAPER; EVALUATION; INFRARED SPECTROSCOPY; METHODOLOGY; TASTE; WINE; ANALYSIS; EVALUATION STUDY; PROCEDURES;

SPECTROSCOPY, FOURIER TRANSFORM INFRARED; TANNINS; TASTE; WINE;

EID: 77955981258 PISSN: 16182642 EISSN: 16182650 Source Type: Journal
DOI: 10.1007/s00216-010-3852-z Document Type: Conference Paper

Times cited : (22)

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