Departamento de Agroalimentación, IMIDRA, Finca El Encín, 28800 Alcalá de Henares, Madrid, Spain.
J Agric Food Chem. 2009 Dec 23;57(24):11543-9. doi: 10.1021/jf902109y.
A comparative study between the perception and recognition thresholds of volatile components calculated for an electronic nose and a human sensory panel is presented. The electronic nose is home-developed for wine purposes and is based on thin film semiconductor sensors. The human sensory panel is formed by 25 tasters with previous experience in wine tasting. Both systems were trained in parallel to detect 17 volatile compounds involved in aromatic and off-flavor notes (grouped under 9 aromatic descriptors) from the threshold concentrations found in the literature (T) to increasing concentrations (T, 2T, and 4T). The results showed that the perception level of the human nose is superior in relation to the electronic nose, but the electronic nose gave better results in the recognition threshold of the some aroma. According to these results, it can be concluded that the electronic nose could be a useful complementary tool to sensory human panels.
本文比较了电子鼻和人类感官小组对挥发性成分感知和识别阈值的评估。电子鼻是为葡萄酒目的而开发的，基于薄膜半导体传感器。人类感官小组由 25 名有葡萄酒品尝经验的品尝师组成。两个系统都经过平行训练，以从文献中发现的阈值浓度（T）到增加的浓度（T、2T 和 4T）检测 17 种参与芳香和异味的挥发性化合物（分为 9 个芳香描述符）。结果表明，人类鼻子的感知水平优于电子鼻，但电子鼻在某些香气的识别阈值方面表现更好。根据这些结果，可以得出结论，电子鼻可能是感官小组的有用补充工具。
