Evaluation of oxygen exposure levels and polyphenolic content of red wines using an electronic panel formed by an electronic nose and an electronic tongue

Food Chemistry

Volumn 155, Issue , 2014, Pages 91-97

  Rodriguez Mendez, M L ^a   Apetrei, C ^a,b   Gay, M ^a   Medina Plaza, C ^a   De Saja, J A ^a   Vidal, S ^c   Aagaard, O ^c   Ugliano, M ^c   Wirth, J ^d   Cheynier, V ^d  

^a UNIVERSITY OF VALLADOLID   (Spain)

^b DUNAREA DE JOS UNIVERSITY OF GALATI   (Romania)

^c ZI les Plénesses   (Belgium)

^d SPO   (France)

Author keywords

Closure; Electronic nose; Electronic panel; Electronic tongue; Micro oxygenation; Oxygen transmission rate; PLS1

Indexed keywords

OXYGEN; OXYGEN PERMEABLE MEMBRANES; OXYGENATION;

CLOSURE; ELECTRONIC NOSE; ELECTRONIC PANEL; MICRO-OXYGENATION; OXYGEN TRANSMISSION RATES; PLS1;

ELECTRONIC TONGUES;

OXYGEN; POLYPHENOL DERIVATIVE;

ARTICLE; CHEMICAL COMPOSITION; CHEMICAL PARAMETERS; ELECTRONIC NOSE; ELECTRONIC TONGUE; ELECTRONICS; EVALUATION STUDY; EXPOSURE; OXYGENATION; PERMEABILITY; POROSITY; RED WINE; STORAGE; TONGUE;

CLOSURE; ELECTRONIC NOSE; ELECTRONIC PANEL; ELECTRONIC TONGUE; MICRO-OXYGENATION; OXYGEN TRANSMISSION RATE; PLS1;

COLOR; DISCRIMINANT ANALYSIS; ELECTRICAL EQUIPMENT AND SUPPLIES; ELECTRONIC NOSE; OXYGEN; POLYPHENOLS; WINE;

EID: 84893671802     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.01.021     Document Type: Article

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