Sensory quality control of alcoholic beverages using fast chemical sensors

Résumé

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.