Feasibility of an electronic nose to differentiate commercial Spanish wines elaborated from the same grape variety

Food Research International

Volumn 51, Issue 2, 2013, Pages 790-796

  López de Lerma, María de las Nieves ^a   Bellincontro, Andrea ^b   García Martínez, Teresa ^a   Mencarelli, Fabio ^b   Moreno, Juan José ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

^b TUSCIA UNIVERSITY   (Italy)

Author keywords

Chemical analysis; Electronic nose; Polyols; Volatile compounds; Wine differentiation

Indexed keywords

2 ,3-BUTANEDIOL; ELECTRONIC NOSE; ELECTRONIC NOSE (E-NOSE); ETHYL ESTERS; GRAPE VARIETY; LINEAR CORRELATION; PRINCIPAL COMPONENT; VOLATILE ACIDITY; VOLATILE COMPOUNDS;

CHEMICAL ANALYSIS; ETHANOL; FRUITS; GAS CHROMATOGRAPHY; GLYCEROL; MICROCOMPUTERS; POLYOLS; PRINCIPAL COMPONENT ANALYSIS;

VOLATILE ORGANIC COMPOUNDS;

EID: 84874442102     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.01.036     Document Type: Article

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