Potential application of electronic nose technology in brewery

被引：69

作者：

Ghasemi-Varnamkhasti, M. ^{[1
,2
]}

Mohtasebi, S. S. ^{[1
]}

Rodriguez-Mendez, M. L. ^{[1
,2
]}

Lozano, J. ^{[3
]}

Razavi, S. H. ^{[4
]}

Ahmadi, H. ^{[1
]}

机构：

[1] Univ Tehran, Fac Agr Engn & Technol, Dept Agr Machinery Engn, Karaj, Iran

[2] Univ Valladolid, Dept Inorgan Chem, ETS Ingenieros Ind, E-47011 Valladolid, Spain

[3] Univ Extremadura, Grp Invest Sistemas Sensoriales, Badajoz 06006, Spain

[4] Univ Tehran, Fac Agr Engn & Technol, Dept Food Sci & Engn, Karaj, Iran

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2011年 / 22卷 / 04期

关键词：

MASS-SPECTROMETRY; ALCOHOLIC BEVERAGES; AROMATIC-COMPOUNDS; SENSORY EVALUATION; BEER; FOOD; WINE; QUALITY; GC; DISCRIMINATION;

D O I：

10.1016/j.tifs.2010.12.005

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

The aroma of beer is important as a characteristic feature and for the quality of the product as well. Therefore, this fact is of interest to the brewers to evaluate the aroma of products, raw materials, and unfinished beer. This review describes the applications of electronic nose (machine olfaction) in brewery for beer quality assessment. The demand for electronic nose in the brewing industry is growing because the versatility and ease of operation of those instruments make them appropriate for fast and accurate analysis of beers or for monitoring quality in the brewery process especially in fermentation stage. Also, some considerations on the motivation for the development and use of electronic nose in brewery as well as future trends are discussed.

引用

页码：165 / 174

页数：10

共 72 条

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