Integrating pervaporation with electronic nose for monitoring the muscatel aroma production

被引：0
|
作者：
Pinheiro, C [1 ]
Schäfer, T [1 ]
Rodrigues, CM [1 ]
Barros, A [1 ]
Rocha, S [1 ]
Delgadillo, I [1 ]
Crespo, JG [1 ]
机构：
[1] Univ Nova Lisboa, Fac Ciencias & Tecnol, Dept Chem, P-2825 Monte De Caparica, Portugal
来源：
ELECTRONIC NOSES AND OLFACTION 2000 | 2000年
关键词：
D O I：
暂无
中图分类号：
TP18 [人工智能理论];
学科分类号：
081104 ; 0812 ; 0835 ; 1405 ;
摘要：
During the muscatel wine-must fermentation ethanol is produced in much higher quantities than aroma compounds. As a consequence, the electronic nose monitors mainly the evolution of the ethanol concentration, not perceiving the subtle variations of the aroma profile. This work introduces a membrane separation process - organophilic pervaporation - as a selective pre-enrichment step for the monitoring of the muscatel aroma production with an electronic nose.
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收藏
页码：61 / 66
页数：6
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