Application of a combined artificial olfaction and taste system to the quantification of relevant compounds in red wine

Corrado Di Natale; Roberto Paolesse; Antonella Macagnano; Alessandro Mantini; Arnaldo D'Amico; Mario Ubigli; Andrei Legin; Larisa Lvova; Alisa Rudnitskaya; Yuri Vlasov

doi:10.1016/S0925-4005(00)00483-4

Application of a combined artificial olfaction and taste system to the quantification of relevant compounds in red wine

Corrado Di Natale, Roberto Paolesse, Antonella Macagnano, Alessandro Mantini, Arnaldo D'Amico, Mario Ubigli, Andrei Legin, Larisa Lvova, Alisa Rudnitskaya, Yuri Vlasov

Risultato della ricerca: Contributo in rivista › Articolo in rivista › peer review

Abstract

The combined application of an electronic nose and an electronic tongue to a number of samples of red wine having the same denomination, produced in the same year but from different vineyards, is illustrated and discussed. Artificial sense data have been compared with the analytical chemistry analysis performed with ordinary methods. The data reveal, first of all, a net distinction between electronic nose and electronic tongue, confirming the hypotheses that both the systems offer independent information on the samples. A certain correlation with some of the analytical indicators has also been found and a neural network regression model has been assessed for the qualitative determination of some of them.

Lingua originale	English
pagine (da-a)	342-347
Numero di pagine	6
Rivista	SENSORS AND ACTUATORS. B, CHEMICAL
Volume	69
DOI	https://doi.org/10.1016/S0925-4005(00)00483-4
Stato di pubblicazione	Pubblicato - 2000
Pubblicato esternamente	Sì

Keywords

Electronic Nose

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10.1016/S0925-4005(00)00483-4

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title = "Application of a combined artificial olfaction and taste system to the quantification of relevant compounds in red wine",

abstract = "The combined application of an electronic nose and an electronic tongue to a number of samples of red wine having the same denomination, produced in the same year but from different vineyards, is illustrated and discussed. Artificial sense data have been compared with the analytical chemistry analysis performed with ordinary methods. The data reveal, first of all, a net distinction between electronic nose and electronic tongue, confirming the hypotheses that both the systems offer independent information on the samples. A certain correlation with some of the analytical indicators has also been found and a neural network regression model has been assessed for the qualitative determination of some of them.",

keywords = "Electronic Nose, Electronic Nose",

author = "{Di Natale}, Corrado and Roberto Paolesse and Antonella Macagnano and Alessandro Mantini and Arnaldo D'Amico and Mario Ubigli and Andrei Legin and Larisa Lvova and Alisa Rudnitskaya and Yuri Vlasov",

year = "2000",

doi = "10.1016/S0925-4005(00)00483-4",

language = "English",

volume = "69",

pages = "342--347",

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publisher = "Elsevier BV:PO Box 211, 1000 AE Amsterdam Netherlands:011 31 20 4853757, 011 31 20 4853642, 011 31 20 4853641, EMAIL: [email protected], INTERNET: http://www.elsevier.nl, Fax: 011 31 20 4853598",

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TY - JOUR

T1 - Application of a combined artificial olfaction and taste system to the quantification of relevant compounds in red wine

AU - Di Natale, Corrado

AU - Paolesse, Roberto

AU - Macagnano, Antonella

AU - Mantini, Alessandro

AU - D'Amico, Arnaldo

AU - Ubigli, Mario

AU - Legin, Andrei

AU - Lvova, Larisa

AU - Rudnitskaya, Alisa

AU - Vlasov, Yuri

PY - 2000

Y1 - 2000

N2 - The combined application of an electronic nose and an electronic tongue to a number of samples of red wine having the same denomination, produced in the same year but from different vineyards, is illustrated and discussed. Artificial sense data have been compared with the analytical chemistry analysis performed with ordinary methods. The data reveal, first of all, a net distinction between electronic nose and electronic tongue, confirming the hypotheses that both the systems offer independent information on the samples. A certain correlation with some of the analytical indicators has also been found and a neural network regression model has been assessed for the qualitative determination of some of them.

AB - The combined application of an electronic nose and an electronic tongue to a number of samples of red wine having the same denomination, produced in the same year but from different vineyards, is illustrated and discussed. Artificial sense data have been compared with the analytical chemistry analysis performed with ordinary methods. The data reveal, first of all, a net distinction between electronic nose and electronic tongue, confirming the hypotheses that both the systems offer independent information on the samples. A certain correlation with some of the analytical indicators has also been found and a neural network regression model has been assessed for the qualitative determination of some of them.

KW - Electronic Nose

UR - http://hdl.handle.net/10807/191145

U2 - 10.1016/S0925-4005(00)00483-4

DO - 10.1016/S0925-4005(00)00483-4

M3 - Article

SN - 0925-4005

VL - 69

SP - 342

EP - 347

JO - SENSORS AND ACTUATORS. B, CHEMICAL

JF - SENSORS AND ACTUATORS. B, CHEMICAL

ER -

Application of a combined artificial olfaction and taste system to the quantification of relevant compounds in red wine

Abstract

Keywords

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