Sensory quality control of alcoholic beverages using fast chemical sensors

  1. Vera, Luciano
Dirigida per:
  1. Montserrat Mestres Director/a
  2. Olga Busto Director/a

Universitat de defensa: Universitat Rovira i Virgili

Fecha de defensa: 13 de de desembre de 2010

Tribunal:
  1. Josep Guasch Torres President/a
  2. Joan Ferré Baldrich Secretari/ària
  3. María Luz Rodríguez Méndez Vocal
  4. Maria Pilar Martí Borras Vocal
  5. Michele Forina Vocal

Tipus: Tesi

Teseo: 306903 DIALNET lock_openTDX editor

Resum

Sensory quality control of alcoholic beverages using fast chemical sensors In the present Doctoral Thesis, two chemical artificial sensors are applied to the analysis of alcoholic beverages: the Mass Spectrometry (MS)-based electronic-noses and Fouriertransform infrared (FTIR)-based electronic-tongue. The aim was developing new strategies totest the authenticity of these products, from a sensory point of view, by means of the spectral techniques above mentioned. Additionally, has been used an UV-visible spectrophotometer aselectronic eye. The work presented wants to be a significant advance towards the developmentof an electronic taster through the fusion of three chemical sensors: electronic nose, electronictongue and electronic eye.