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dc.contributor.authorRodríguez Méndez, María Luz 
dc.contributor.authorGhasemi-Varnamkhasti, Mahdi
dc.contributor.authorMohtasebi, S.
dc.contributor.authorLozano, J.
dc.contributor.authorRazavi, S.H.
dc.contributor.authorAhmadi, H.
dc.date.accessioned2018-07-17T09:45:31Z
dc.date.issued2011
dc.identifier.citationTrends in food Science and Technology vol. 22 p. 165-174es
dc.identifier.issn0924-2244es
dc.identifier.urihttp://uvadoc.uva.es/handle/10324/30773
dc.descriptionProducción Científicaes
dc.description.abstractThe aroma of beer is important as a characteristic feature and for the quality of the product as well. Therefore, this fact is of interest to the brewers to evaluate the aroma of products, raw materials, and unfinished beer. This review describes the applications of electronic nose (machine olfaction) in brewery for beer quality assessment. The demand for electronic nose in the brewing industry is growing because the versatility and ease of operation of those instruments make them appropriate for fast and accurate analysis of beers or for monitoring quality in the brewery process especially in fermentation stage. Also, some considerations on the motivation for the development and use of electronic nose in brewery as well as future trends are discussed.es
dc.format.mimetypeapplication/pdfes
dc.language.isoenges
dc.rights.accessRightsinfo:eu-repo/semantics/embargoedAccesses
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.titlePotential application of electronic nose technology in breweryes
dc.typeinfo:eu-repo/semantics/articlees
dc.identifier.doihttps://doi.org/10.1016/j.tifs.2010.12.005es
dc.peerreviewedSIes
dc.description.embargo2022-07-6es
dc.description.lift2022-07-06
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International


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