A comparison of sensory evaluation and an electronic nose assay in the assessment of aroma in dry hopped beers
GCMSArticle | Scientific article

A comparison of sensory evaluation and an electronic nose assay in the assessment of aroma in dry hopped beers

The aim of this work was to compare sensory evaluation and electronic nose technology used to assess aromas in dry hopped beers. An electronic nose based on gas chromatography was used for the first time.
A comparison of sensory evaluation and an electronic nose assay in the assessment of aroma in dry hopped beers
News from LabRulezLCMS Library - Week 30, 2024
LCMSArticle | Poster

News from LabRulezLCMS Library - Week 30, 2024

New posters from ASMS 2024 by Agilent Technologies, Shimadzu, Thermo Fisher Scientific, and Waters Corporation in LabRulez Library.
News from LabRulezLCMS Library - Week 30, 2024
News from LabRulezGCMS Library - Week 30, 2024
GCMSArticle | Poster

News from LabRulezGCMS Library - Week 30, 2024

New posters from ASMS 2024 by LECO, Agilent Technologies, and Thermo Fisher Scientific and application notes from Shimadzu and Thermo Fisher Scientific in LabRulez Library.
News from LabRulezGCMS Library - Week 30, 2024