Examination of the potential for using chemical analysis as a surrogate for sensory analysis-Reference-Cited by-同舟云学术

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Examination of the potential for using chemical analysis as a surrogate for sensory analysis

Published:2010-02 Issue:1-2 Volume:660 Page:2-7
ISSN:0003-2670
Container-title:Analytica Chimica Acta
language:en
Short-container-title:Analytica Chimica Acta

Author:

Blackman John,Rutledge Douglas N.,Tesic Dejan,Saliba Anthony,Scollary Geoffrey R.

Funder

Grape and Wine Research and Development Corporation

Publisher

Elsevier BV

Subject

Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry

Reference32 articles.

1. Critical evaluation of sensory techniques;Meiselman;Food Qual. Prefer.,1993

2. Modelling the sensory characteristics of Scotch whiskey using neural networks—a novel tool for generic protection;Jack;Food Qual. Prefer.,2002

3. Applying support vector machines on 1H NMR data to develop a methodology for the confirmation of the wild and farmed salmon and their origins;Masoum;Anal. Bioanal. Chem.,2006

4. Discrimination of wines based on 2d NMR spectra using learning vector quantization neural networks and partial least squares discriminant analysis;Masoum;Anal. Chim. Acta,2006

5. Fruit juice authentication by 1H NMR: discrimination between grapefruit juice, orange juice and blends thanks to chemometric tools;Cuny;Anal. Bioanal. Chem.,2008

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