Identification of aromas from wine using quartz-resonator gas sensors in conjuction with neural-network analysis

Pattern Recognition and Multicomponent Analysis

“…Further examples for extracting simple parameters in describing transient sensor signal are given in [71], [80] and [81].…”

“…Nanto and co-workers [80,81] used dynamic sensor data to identify different aromas or odors with an array of epoxy or vinyl acetate resin-coated 5 MHz TSMRs. They defined up to nine parameters at different time intervals (Figure 5-28) from the sensor transient response to characterize the aromas of different types of coffees (Mocha, Kilimanjaro, Blue Mountain and Colombia) and beverages (red, white and, rose wine, whisky and brandy) listed in Table 5-2.…”

“…Dynamic results obtained from TSMR sensors. FI are the frequency changes at i = 1, 2 8, and 14 min after the onset of the sensor response[81].…”

Geographical origin of Sauvignon Blanc wines predicted by mass spectrometry and metal oxide based electronic nose

“…Alcoholic beverage discrimination using gas sensors has been reported but the ethanol content of samples was not taken into account previously in several occasions [27]. Therefore the discrimination may merely reflect variations in the concentration of ethanol in the headspace and rather than differences in aromatic composition.…”

Coupling gas chromatography and electronic nose for dehydration and desalcoholization of alcoholized beverages

“…Although alcoholic beverages discrimination using electronic noses has been already reported in the scientific literature, it is believed that this discrimination most often reflects mere variations in the sample alcohol content and not true differences in the aroma profiles [7][8][9][10].…”