Enrichment sampling methods for wine discrimination with gas sensors

Sample handling for electronic nose technology: State of the art and future trends

“…The most widespread commercially available coatings are Polydimethylosiloxane (PDMS), Polydimethylsiloxane/divinylbenze (PDMS/DVB), Polyacrylate (PA), Carboxen/polydimethylsiloxane (CAR/PDMS), Carbowax/ divinylbenzene (CW/DVB), etc. [61,62] Many other approaches have been proposed to form selective sorbents for solving specific analytical tasks using sol-gel procedures, in-tube extraction, electrochemical coating deposition, etc. [62,63] The SPME procedure may be optimized for any specific case.…”

“…[61,62] Many other approaches have been proposed to form selective sorbents for solving specific analytical tasks using sol-gel procedures, in-tube extraction, electrochemical coating deposition, etc. [62,63] The SPME procedure may be optimized for any specific case. Choosing of adsorbent material and its thickness, temperature of HS and studied object, desorption temperature, fiber exposure time in HS, etc.…”

“…That is why P&T is successfully employed for handling of such objects as alcohol drinks, coffee, juices, meat products, etc. [62,75] To illustrate, by applying different methods of wine aroma extraction (SHS with dynamic injection, SPME and P&T) and comparing efficiencies of classification, it was determined [62,76,77] that the highest sensor responses were observed in the case of HS (caused by alcohol contribution); however, the best discrimination was achieved in the cases of SPME and P&T [76]. Better results were also obtained using P&T for threshold detection and concentration quantification of aromatic compounds in wines [77].…”

Study of a Signal Classification Method in Electronic Noses Based on Suprathreshold Stochastic Resonance

“…Electronic noses, which mimic the olfactory receptor in human nose, are designed to detect and distinguish odors precisely in complex samples at low cost by using a sensor array [1,2]. In the past decades Electronic noses have got a large development in many different fields, such as food, beverage, cosmetic, pharmaceutical, environmental monitoring, clinical diagnostics, etc.…”

Wine: Food of poets and scientists

“…These include two for determining phenolic ripeness by skin texture analysis (Río Segade et al, 2008a), and with optical sensors (Cerovic et al, 2008), wine discrimination (Lozano et al, 2008), and resveratrol again (Bravo et al, 2008).…”