Rancidity control of nut mixtures using an Electronic Nose

  • BoNNEFILLE MARIoN, L. Herve, AYoUNI FATMA
  • Published 2011
The aroma profile and volatile profile of food products can be analysed by GC/MS. This technique allows to identify the chemical compounds after separation. Another technique consists of using an Electronic Nose, which performs a global analysis of the volatile profile of products, as the human nose, and can deliver both chemical and sensory information… CONTINUE READING