Does the semantic information of GC-O data lead to a relevant classification of food products?
Year: 2010
Type: conference-paper
Abstract: A multiway GC-Olfactometry device [3, 4] was used in order to quickly acquire the data.50 analyses of cheeses belonging to 4 French cheeses types were done: -20 Pressed cheeses (Cantal), -4 Pressed and cooked cheeses (Emmental), -8 Soft cheeses with washed rind (Saint-Nectaire) and -9 Soft cheeses with natural rind (Camenbert).These last have been twice analysed by two panels of 8 different sniffers in order to test the panel effect.All the sniffers were trained and selected for their performances [2].
Source: HAL
Authors: Tournayre, Pascal, Mercier, Frederic, Berdagué, Jean-Louis
Institution: Qualité des Produits Animaux
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W4394868494