Comparison of Cheese Aroma Intensity Measured Using an Electronic Nose (E-Nose) Non-Destructively with the Aroma Intensity Scores of a Sensory Evaluation: A Pilot Study
Cheese aroma is known to affect consumer preference. One of the methods to measure cheese aroma is the use of an electronic nose (e-nose), which has been used to classify cheese types, production areas, and cheese ages. However, few studies have directly compared the aroma intensity scores derived f...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-12-01
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| Series: | Sensors |
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| Online Access: | https://www.mdpi.com/1424-8220/21/24/8368 |