3Mielle P, Marquis F. An ahernative way to improve the sensitivity of electronic olfactometers[J]. Sen and Actuat B, 1999, 58: 526-0535.
4Plutowska B, Wardencki W. Aromagrams-Aromatic profiles in the appreciation of food quality[J]. Food Chemistry, 2007, 101: 845-872.
5Mielle P. Electronic noses: Towards the objective instrumental character- ization of food aroma[J]. Trends Food Sci Techn, 1996, 7: 432-438.
6Lozano J, Santos J P, Horrillo M C. Classification of white wine aromas with an electronic nose[J]. Talanta, 2005, 67: 610-616.
7Marti M P, Busto O, Guasch J. Application of a headspaee mass spectrometry system to the differentiation and classification of wines according to their origin, variety and ageing [J]. Journal of ChromotographyA, 2004, 1057: 211-217.
8Dittmann B, Zimmermann B, Engelen C, et al. Use of the MS-sensor to discriminate between different dosages of garlic flavoring in tomato sauce [J]. J Agric Food Chem, 2000, 48: 2887-2892.
9Lopez R, Lapena A C, Cacho J, et al. Quantitative determination of wine highly volatile sulfur compounds by using automated headspace solidphase microextraction and gas chromatography-pulsed flame photometric detection: Critical study and optimization of a new procedure[J]. Journal of Chromatography A, 2007, 1143(1-2): 8-15.
10Grosch W. Evaluation of the key odorants of foods by dilution experiments, aroma models and omission[J]. Chem Senses, 2001, 26: 533-545.
5Zhang L, Tian F C, Pei G S. A new kernel discriminant analysis framework for electronic nose recognition[J]. Analytica Chimica Acta,2014,816: 8 - 17.
6Gardner J W, Bartlett P N. A brief history of electronic nose[J]. Sensor Actuat B-Chem, 1994,1(1-3): 211-220.
7Ghosh A, Tudu B, Tamuly P, et al. Prediction of theaflavin and thearubigin content in black tea using a voltammetric electronic tongue[J].Chemometrics and Intelligent Laboratory Systems,2012,116: 57-66.
8Zhou B, Wang J. Discrimination of different types damage of rice plants by electronic nose[J]. Science Direct,20 l 1,109(4): 250-257.
9Sipos L, Kovics Z, Sfigi-kiss V, et al. Discrimination of mineral waters by electronic tongue, sensory evaluation and chemical analysis[J]. Food Chemistry,2012,135(4): 2947-2953.
10Noguerol-Pato R, Gonzfilez-Barreiro C, Cancho-Grande B, et al. Quantitative determination and characterisation of the main odourants of Mencia monovarietal red wines[J]. Food Chemistry,2009,117(1): 473 -484.
