Chemical sensor arrays have come to have an important role in the analysis of volatile
analytes. Such arrays gather data which have broad, overlapping sensitivity profiles, which …

Wine vinegar is produced in most Mediterranean countries and extensively used as a
condiment, acidifying and food preserving agent. Traditional production requires maturation …

Vinegar is one of the most widely used acidic condiments. In recent decades, rapid
advances have been made in the area of vinegar research, and the intellectual structure …

There has been a phenomenal growth in the field of biosensor development in recent years
with emerging applications in a wide range of disciplines, including medical analysis, food …

Vinegar is one of the oldest acetic acid-diluted solution products in the world. It is produced
from any fermentable sugary substrate by various fermentation methods. The final vinegar …

Near infrared (NIR) spectroscopy based on effective wavelengths (EWs) and chemometrics
was proposed to discriminate the varieties of fruit vinegars including aloe, apple, lemon and …

1H NMR spectroscopy is widely used as an analytical method in different sectors. Its number
of applications in the area of food and beverage authenticity is growing. However, the …

Visible and short-wave near infrared (Vis/SWNIR) spectroscopy combined with
chemometrics was investigated for the fast determination of soluble solids content (SSC) …

This is a paper from International Commission of Agricultural Engineering (CIGR,
Commission Internationale du Genie Rural) E-Journal Volume 6 (2004): A. Yuwono and P …

In this paper, 17 commercial Chinese vinegars, acetic acid and 5% diluted acetic acid were
analyzed by an electronic nose containing nine nano ZnO thick film gas sensors, which are …