Mass spectrometry-based electronic nose to authenticate 100% Italian durum wheat pasta and characterization of volatile compounds
Salvatore Cervellieri, Vincenzo Lippolis, Erminia Mancini, Michelangelo Pascale, Antonio Logrieco, Annalisa De Girolamo
Topics & Concepts
Electronic noseMass spectrometryGas chromatography–mass spectrometryChemistryChromatographyFood scienceSolid-phase microextractionAuthentication (law)Computer scienceArtificial intelligenceComputer securityAdvanced Chemical Sensor TechnologiesSpectroscopy and Chemometric AnalysesIdentification and Quantification in Food