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Quantification of Spice Mixture Compositions by Electronic Nose: Part II. Comparison with GC and Sensory Methods
Author(s) -
Zhang Haoxian,
Balban Muratö.,
Portier Kenneth,
Sims Charles A.
Publication year - 2005
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2005.tb07181.x
Subject(s) - electronic nose , spice , sensory analysis , chemistry , sensory system , gas chromatography , chromatography , nose , pattern recognition (psychology) , biological system , artificial intelligence , mathematics , computer science , food science , psychology , engineering , biology , neuroscience , electrical engineering , anatomy
The accuracy and efficiency of gas chromatography (GC) and sensory methods in predicting spice mixture compositions were investigated and compared with those of an electronic nose (e‐nose) reported in part I of this study. Triangle tests were performed to estimate difference thresholds of spice mixtures. It was found that the prediction errors of the e‐nose methods were lower than sensory thresholds. The GC method provided a more accurate but much less efficient prediction.