Non-destructive flavour evaluation of red onion (Allium cepa L.) Ecotypes: An electronic-nose-based approach

Food Chemistry

Volumn 141, Issue 2, 2013, Pages 896-899

  Russo, Mariateresa ^a,b   Di Sanzo, Rosa ^a   Cefaly, Vittoria ^a   Carabetta, Sonia ^a   Serra, Demetrio ^b   Fuda, Salvatore ^a  

^a UNIVERSITY MEDITERRANEA OF REGGIO CALABRIA   (Italy)

^b Fondazione Mediterranea Terina Research Laboratory Quality and Food Safety and New Technologies QuaSicATec MIUR   (Italy)

Author keywords

"Tropea" red onion; Alliums cepa L.; Artificial olfactory system; Electronic nose; Metal oxide semiconductor; Pyruvic acid

Indexed keywords

ARTIFICIAL ORGANS; DISCRIMINANT ANALYSIS; FOOD PRODUCTS; METAL ANALYSIS; METALLIC COMPOUNDS; METALS; MOS DEVICES; NONDESTRUCTIVE EXAMINATION; ORGANIC ACIDS; OXIDE SEMICONDUCTORS; PATTERN RECOGNITION; SENSORY PERCEPTION;

ALLIUMS CEPA L; ARTIFICIAL OLFACTORY SYSTEM; METAL OXIDE SEMICONDUCTOR; PYRUVIC ACID; TROPEA RED ONION;

ELECTRONIC NOSE;

METAL OXIDE; PYRUVIC ACID;

ARTICLE; DISCRIMINANT ANALYSIS; ECOTYPE; ELECTRONIC NOSE; FLAVOR; NONHUMAN; OLFACTORY SYSTEM; ONION; PATTERN RECOGNITION; SEMICONDUCTOR; SENSORY EVALUATION;

ALLIUM ATRORUBENS; ALLIUM CEPA;

EID: 84878331305     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.03.052     Document Type: Article

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