CHEMOSENSORY SYSTEMS FOR ANALYSIS OF VOLA TILE AROMA COMPOUNDS IN FOOD

Authors
BRODA S SCHNITZLER WH
Citation
S. Broda et Wh. Schnitzler, CHEMOSENSORY SYSTEMS FOR ANALYSIS OF VOLA TILE AROMA COMPOUNDS IN FOOD, Deutsche Lebensmittel-Rundschau, 94(1), 1998, pp. 13-16
Citations number
24
Categorie Soggetti
Food Science & Tenology
Journal title
Deutsche Lebensmittel-Rundschau → ACNP
ISSN journal
00120413
Volume
94
Issue
1
Year of publication
1998
Pages
13 - 16
Database
ISI
SICI code
0012-0413(1998)94:1<13:CSFAOV>2.0.ZU;2-Y
Abstract
In recent years researchers try to characterize highly volatile food c ompounds using chemosensors. This article describes the structure and mode of operation of different chemosensory systems. Piezoelectric sen sors based on bulk acoustic waves and surface acoustic waves as well a s conducting polymer and metal oxide sensors are used most frequently. Parametric pattern recognition methods or neural networks are employe d for signal processing and analysis of sensor signals.