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.
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.