Instrumental Methods (Spectroscopy, Electronic Nose, and Tongue) As Tools To Predict Taste and Aroma in Beverages: Advantages and Limitations

ADVERTISEMENT RETURN TO ISSUEPREVReviewNEXTInstrumental Methods (Spectroscopy, Electronic Nose, and Tongue) As Tools To Predict Taste and Aroma in Beverages: Advantages and LimitationsHeather Smyth† and Daniel Cozzolino*‡View Author Information† Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, P.O. Box 156, Archerfield BC, Queensland, 4108, Australia‡ School of Agriculture, Food and Wine, Faculty of Science, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, South Australia 5064, Australia*E-mail: [email protected]Cite this: Chem. Rev. 2013, 113, 3, 1429–1440Publication Date (Web):December 20, 2012Publication History Received21 February 2012Published online20 December 2012Published inissue 13 March 2013https://doi.org/10.1021/cr300076cCopyright © 2012 American Chemical SocietyRIGHTS & PERMISSIONSArticle Views3902Altmetric-Citations129LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InReddit Read OnlinePDF (2 MB) Get e-AlertsSUBJECTS:Aroma,Beverages,Food,Neurophysiology,Sensors Get e-Alerts