title: Detection of Iberian ham aroma by a semiconductor multisensorial system.
abstract: A semiconductor multisensorial system, based on tin oxide, to control the quality of dry-cured Iberian hams is described. Two types of ham (submitted to different drying temperatures) were selected. Good responses were obtained from the 12 elements forming the multisensor for different operating temperatures. Discrimination between the two types of ham was successfully realised through principal component analysis (PCA).
authors: Laboratorio de Sensores, Instituto de Fı́sica Aplicada (IFA)-Consejo Superior de Investigaciones Cientı́ficas (CSIC), Serrano, 144, E-28006, Madrid, Spain.
authors: Laura
authors: L
authors: Otero
authors: M A Carmen
authors: MA
authors: Horrillo
authors: María
authors: M
authors: García
authors: Isabel
authors: I
authors: Sayago
authors: Manuel
authors: M
authors: Aleixandre
authors: M A Jesús
authors: MA
authors: Fernández
authors: Luis
authors: L
authors: Arés
authors: Javier
authors: J
authors: Gutiérrez