Food and Nutrition Sciences
Vol.4 No.6(2013), Paper ID 32652, 11
pages
DOI:10.4236/fns.2013.46078
The Joint Use of Electronic Nose and Electronic Tongue for the Evaluation of the Sensorial Properties of Green and Black Tea Infusions as Related to Their Chemical Composition
Susanna Buratti, Antonella Casiraghi, Paola Minghetti, Gabriella Giovanelli
DeFENS, Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milano, Italy
Depart- ment of Pharmaceutical Sciences “Pietro Pratesi”, Università degli Studi di Milano, Milano, Italy.
Depart- ment of Pharmaceutical Sciences “Pietro Pratesi”, Università degli Studi di Milano, Milano, Italy.
DeFENS, Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milano, Italy
Copyright © 2013 Susanna Buratti, Antonella Casiraghi, Paola Minghetti, Gabriella Giovanelli et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
S. Buratti, A. Casiraghi, P. Minghetti and G. Giovanelli, "The Joint Use of Electronic Nose and Electronic Tongue for the Evaluation of the Sensorial Properties of Green and Black Tea Infusions as Related to Their Chemical Composition,"
Food and Nutrition Sciences, Vol. 4 No. 6, 2013, pp. 605-615. doi:
10.4236/fns.2013.46078.