In this paper a study is presented aiming at the selection of the most appropriate measurement technique for wine classification. In particular the problem of detecting typical wine aroma components in mixtures where ethanol is present is taken into account. The literature proposes different solutions in order to enhance metal-oxide sensor selectivity. An interesting approach concerns the application of different measurement techniques. In this work three methods based on chemical transient, AC measurements and temperature modulation have been investigated.
Fort, A., Gregorkiewitz, M., Machetti, N., Rocchi, S., SERRANO-SANTOS, B., Tondi, L., et al. (2001). Comparison between chemical transient and temperature modulation techniques for gas mixture classification. In Proc. of the the 8th International Symposium on Olfaction and the Electronic Nose (ISOEN8) (pp.194-199). ELECTROCHEMICAL SOC INC.
Comparison between chemical transient and temperature modulation techniques for gas mixture classification
FORT, A.;GREGORKIEWITZ, M.;ROCCHI, S.;TONDI, L.;VIGNOLI, V.;
2001-01-01
Abstract
In this paper a study is presented aiming at the selection of the most appropriate measurement technique for wine classification. In particular the problem of detecting typical wine aroma components in mixtures where ethanol is present is taken into account. The literature proposes different solutions in order to enhance metal-oxide sensor selectivity. An interesting approach concerns the application of different measurement techniques. In this work three methods based on chemical transient, AC measurements and temperature modulation have been investigated.File | Dimensione | Formato | |
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https://hdl.handle.net/11365/32974
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