A Hypothesis-Free Sensor Array Discriminates Whiskies for Brand, Age, and Taste-Reference-Cited by-同舟云学术

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A Hypothesis-Free Sensor Array Discriminates Whiskies for Brand, Age, and Taste

Published:2017-06 Issue:6 Volume:2 Page:817-824
ISSN:2451-9294
Container-title:Chem
language:en
Short-container-title:Chem

Author:

Han Jinsong,Ma Chao,Wang Benhua,Bender Markus,Bojanowski Maximilian,Hergert Marcel,Seehafer Kai,Herrmann Andreas,Bunz Uwe H.F.

Publisher

Elsevier BV

Subject

Materials Chemistry,Biochemistry (medical),General Chemical Engineering,Environmental Chemistry,Biochemistry,General Chemistry

Reference31 articles.

1. Using a synthetic receptor to create an optical-sensing ensemble for a class of analytes: a colorimetric assay for the aging of scotch;Wiskur;J. Am. Chem. Soc.,2001

2. Chemical composition analysis and authentication of whisky;Wisniewska;J. Sci. Food Agric.,2015

3. Supervised pattern recognition procedures for discrimination of whiskeys from gas chromatography/mass spectrometry congener analysis;Gonzalez-Arjona;J. Agric. Food Chem.,2006

4. Characterization of Chinese liquor aroma components during aging process and liquor age discrimination using gas chromatography combined with multivariable statistics;Xu;Sci. Rep.,2017

5. Identifying the production region of single-malt scotch whiskies using optical spectroscopy and pattern recognition techniques;Mignani;Sens. Actuators B Chem.,2012

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