Detection of Iberian ham aroma by a semiconductor multisensorial system

被引：13

作者：

Otero, L ^{[1
]}

Horrillo, MC ^{[1
]}

Garciá, M ^{[1
]}

Sayago, I ^{[1
]}

Aleixandre, M ^{[1
]}

Fernández, MJ ^{[1
]}

Arés, L ^{[1
]}

Gutiérrez, J ^{[1
]}

机构：

[1] CSIC, IFA, Lab Sensores, E-28006 Madrid, Spain

来源：

MEAT SCIENCE | 2003年 / 65卷 / 03期

关键词：

hams; gas sensors; electronic nose; volatile compounds; aroma detection;

D O I：

10.1016/S0309-1740(02)00347-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A semiconductor multisensorial system, based on tin oxide, to control the quality of dry-cured Iberian hams is described. Two types of ham (submitted to different drying temperatures), were selected. Good responses were obtained. from the 12 elements forming the multisensor for different operating temperatures. Discrimination between the two types of ham was successfully realised through principal component analysis (PCA). (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：1175 / 1185

页数：11

共 11 条

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[2] FLAVOR COMPOUNDS OF DRY-CURED HAM
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[3] BLASCO JG, 2001, CARNICA 2000, P83
[4] Dirinck P, 1998, DEV FOOD SCI, V40, P233
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CORDOBA, JJ
VENTANAS, J
[J]. FOOD CHEMISTRY, 1991, 41 (01) : 23 - 32
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[8] Schaller E, 1998, FOOD SCI TECHNOL-LEB, V31, P305, DOI 10.1006/fstl.1998.0376
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