Sensory quality control of alcoholic beverages using fast chemical sensors
- Vera, Luciano
- Montserrat Mestres Director/a
- Olga Busto Director/a
Universitat de defensa: Universitat Rovira i Virgili
Fecha de defensa: 13 de de desembre de 2010
- Josep Guasch Torres President/a
- Joan Ferré Baldrich Secretari/ària
- María Luz Rodríguez Méndez Vocal
- Maria Pilar Martí Borras Vocal
- Michele Forina Vocal
Tipus: Tesi
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.