Classification of rice wine according to different marked ages using a novel artificial olfactory technique based on colorimetric sensor array-Reference-Cited by-同舟云学术

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Classification of rice wine according to different marked ages using a novel artificial olfactory technique based on colorimetric sensor array

Published:2013-06 Issue:2-3 Volume:138 Page:1320-1324
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ouyang Qin,Zhao Jiewen,Chen Quansheng,Lin Hao

Funder

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

1. Instrumental testing of tea by combining the responses of electronic nose and tongue;Banerjee;Journal of Food Engineering,2012

2. Supervised pattern recognition in food analysis;Berrueta;Journal of Chromatography A,2007

3. A study on characteristic flavor compounds in traditional chinese rice wine – Guyue Longshan rice wine;Cao;Journal of the Institute of Brewing,2010

4. Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age;Chira;Food Chemistry,2011

5. Determination of red wine flavonoids by HPLC and effect of aging;Fang;Food Chemistry,2007

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