Related references
Note: Only part of the references are listed.Food Analysis Using Artificial Senses
Magdalena Sliwinska et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Whisky analysis by electrospray ionization-Fourier transform mass spectrometry
Jerusa S. Garcia et al.
FOOD RESEARCH INTERNATIONAL (2013)
Detection of counterfeit scotch whisky by 2H and 18O stable isotope analysis
W. Meier-Augenstein et al.
FOOD CHEMISTRY (2012)
Identifying the production region of single-malt Scotch whiskies using optical spectroscopy and pattern recognition techniques
Anna Grazia Mignani et al.
SENSORS AND ACTUATORS B-CHEMICAL (2012)
Detection of counterfeit Scotch whisky samples using mid-infrared spectrometry with an attenuated total reflectance probe incorporating polycrystalline silver halide fibres
Allyson C. McIntyre et al.
ANALYTICA CHIMICA ACTA (2011)
A Rapid Sample Screening Method for Authenticity Control of Whiskey Using Capillary Electrophoresis with Online Preconcentration
Melina Heller et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Near infrared spectroscopic analysis of single malt Scotch whisky on an optofluidic chip
Praveen C. Ashok et al.
OPTICS EXPRESS (2011)
Invited Review Article: An odor-sensing system-powerful technique for foodstuff studies
T. M. Dymerski et al.
REVIEW OF SCIENTIFIC INSTRUMENTS (2011)
Analytical Strategies to Confirm the Generic Authenticity of Scotch Whisky
R. I. Aylott et al.
JOURNAL OF THE INSTITUTE OF BREWING (2010)
Portable electronic nose based on carbon nanotube-SnO2 gas sensors and its application for detection of methanol contamination in whiskeys
Chatchawal Wongchoosuk et al.
SENSORS AND ACTUATORS B-CHEMICAL (2010)
Gas chromatography carbon isotope ratio mass spectrometry applied to the detection of neutral alcohol in Scotch whisky: an internal reference approach
Christopher N. Rhodes et al.
FOOD CHEMISTRY (2009)
Comprehensive two-dimensional gas chromatography- mass spectrometry analysis and comparison of volatile organic compounds in Brazilian cachaca and selected spirits
Zenilda L. Cardeal et al.
FOOD CHEMISTRY (2009)
Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis
Luigi Poisson et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Characterization of the key aroma compounds in an American Bourbon whisky by quantitative measurements, aroma recombination, and omission studies
Luigi Poisson et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Solid-phase microextraction for the determination of haloanisoles in wines and other alcoholic beverages using gas chromatography and atomic emission detection
Natalia Campillo et al.
JOURNAL OF CHROMATOGRAPHY A (2008)
Identification of different alcoholic beverages by electronic nose coupled to GC
J. A. Ragazzo-Sanchez et al.
SENSORS AND ACTUATORS B-CHEMICAL (2008)
Comparative study of the whisky aroma profile based on headspace solid phase microextraction using different fibre coatings
J. S. Camara et al.
JOURNAL OF CHROMATOGRAPHY A (2007)
Solid phase extraction, multidimensional gas chromatography mass spectrometry determination of four novel aroma powerful ethyl esters - Assessment of their occurrence and importance in wine and other alcoholic beverages
Eva Campo et al.
JOURNAL OF CHROMATOGRAPHY A (2007)
Supervised pattern recognition procedures for discrimination of whiskeys from gas chromatography/mass spectrometry congener analysis
D González-Arjona et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Electrospray ionization mass spectrometry fingerprinting of whisky: immediate proof of origin and authenticity
JKS Moller et al.
ANALYST (2005)
Analytical strategies to confirm Scotch whisky authenticity. Part II: Mobile brand authentication
WM MacKenzie et al.
ANALYST (2004)
Identification of green note compounds in malt whisky using multidimensional gas chromatography
A Wanikawa et al.
FLAVOUR AND FRAGRANCE JOURNAL (2002)
Investigations into the use of copper and other metals as indicators for the authenticity of Scotch whiskies
T Adam et al.
JOURNAL OF THE INSTITUTE OF BREWING (2002)
Headspace congeners of blended Scotch whiskies of different product categories from SPME analysis
KYM Lee et al.
JOURNAL OF THE INSTITUTE OF BREWING (2001)
Sensory discrimination of blended Scotch whiskies of different product categories
KYM Lee et al.
FOOD QUALITY AND PREFERENCE (2001)
Characterisation of whiskeys using solid-phase microextraction with gas chromatography-mass spectrometry
G Fitzgerald et al.
JOURNAL OF CHROMATOGRAPHY A (2000)
Screening of Brazilian fruit aromas using solid-phase microextraction-gas chromatography-mass spectrometry
F Augusto et al.
JOURNAL OF CHROMATOGRAPHY A (2000)
Gas chromatographic-mass spectrometric analysis of acids and phenols in distilled alcohol beverages - Application of anion-exchange disk extraction combined with in-vial elution and silylation
LK Ng et al.
JOURNAL OF CHROMATOGRAPHY A (2000)
Rank extraction in tin-oxide sensor arrays
DM Wilson et al.
SENSORS AND ACTUATORS B-CHEMICAL (2000)
Detection of gamma-lactones in malt whisky
A Wanikawa et al.
JOURNAL OF THE INSTITUTE OF BREWING (2000)
Share Paper
