A colorimetric sensing system for visualization of aroma-contributing volatile organic compounds in food and beverage products
Odor is an important property for food and beverage products. Pleasant odor is referred to as aroma. In the food industry, aroma is frequently used to assess the quality of products. Aroma analysis can be performed by humans or scientific instruments. Aroma is analyzed by humans in a synthetic way,...
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Thesis-Doctor of Philosophy |
| Language: | English |
| Published: |
Nanyang Technological University
2025
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10356/182445 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Nanyang Technological University |
| Language: | English |