Room temperature ionic liquids as useful overlayers for estimating food quality from their odor analysis by quartz crystal microbalance measurements

Analytical Chemistry

Volumn 85, Issue 15, 2013, Pages 7241-7247

  Toniolo, Rosanna ^a   Pizzariello, Andrea ^a   Dossi, Nicolò ^a   Lorenzon, Stefano ^a   Abollino, Ornella ^b   Bontempelli, Gino ^a  

^a UNIVERSITY OF UDINE   (Italy)

^b UNIVERSITY OF TURIN   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

ALKYL GROUPS; ELECTRONIC NOSE; MULTIVARIATE DATA ANALYSIS; ODOR ANALYSIS; PHOSPHONIUM CATIONS; QUARTZ CRYSTAL; ROOM TEMPERATURE IONIC LIQUIDS; SENSING LAYERS;

CHEMICAL ANALYSIS; IONIC LIQUIDS; KETONES; MULTIVARIANT ANALYSIS; PRINCIPAL COMPONENT ANALYSIS; QUARTZ; VOLATILE ORGANIC COMPOUNDS;

QUARTZ CRYSTAL MICROBALANCES;

IONIC LIQUID; VOLATILE ORGANIC COMPOUND;

ALKYLATION; ARTICLE; CHEMISTRY; CINNAMOMUM ZEYLANICUM; FOOD QUALITY; METHODOLOGY; ODOR; PRINCIPAL COMPONENT ANALYSIS; QUARTZ CRYSTAL MICROBALANCE; TEMPERATURE;

ALKYLATION; CINNAMOMUM ZEYLANICUM; FOOD QUALITY; IONIC LIQUIDS; ODORS; PRINCIPAL COMPONENT ANALYSIS; QUARTZ CRYSTAL MICROBALANCE TECHNIQUES; TEMPERATURE; VOLATILE ORGANIC COMPOUNDS;

EID: 84881321417     PISSN: 00032700     EISSN: 15206882     Source Type: Journal    
DOI: 10.1021/ac401151m     Document Type: Article

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