[1] Cullere, L., San-Juan, F., Cacho, J. Characterization of aroma active compounds of Spanish saffron by gas chromatography–olfactometry: Quantitative evaluation of the most relevant aromatic compounds. Food Chemistry, Vol 127, pp.1866–1871, 2011.
[2] Sereshti, H., Heidari, R., Samadi, S. Determination of volatile components of saffron by optimized ultrasound-assisted extraction in tandem with dispersive liquid-liquid microextraction followed by gas chromatography-mass spectrometry. Food Chemistry, Vol 143, pp. 499–505, 2014.
[3] Amanpour, A., Sonmezdag, A.S., Kelebek, H., Selli, S. GC–MS–olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L.). Food Chemistry, Vol 182, pp. 251–256, 2015.
[4] Farang, M.A.,
Hegazi, N., Dokhalahy, E., Khattab, A.R. Chemometrics based GC-MS aroma profiling for revealing freshness, origin and roasting indices in saffron spice and its adulteration.
Food Chemistry,
Vol 331, No 30, 127358, 2020.
[5] Maggi, L., Sanchez, A.M., Carmona, M., Charalabos, DK., Anastasaki, E., Tarantilis, P., Polissiou, M., Alonso, G.L. Rapid determination of safranal in the quality control of saffron spice (Crocus sativus L.). Food Chemistry, Vol 127, pp. 369–373, 2011a.
[6] Jouki, M., Khazaei, N., Tavakolipour, H., Rajabifar, S., MotamediSedeh S., Kalbasi, A. Determination of Chemical Characteristics of Saffron in Different Area of Iran. Current Research Journal of Biological Sciences, Vol 4, No 1, pp. 71-74, 2012.
[7] Cossignani, L., Urbani, E., Simonetti, M.S., Maurizi, A., Chiesi, C., Blasi, F. Characterisation of secondary metabolites in saffron from central Italy (Cascia, Umbria). Food Chemistry, Vol 143, pp. 446-451, 2014.
[8]
Biancolillo, A.,
Foschi, M.,
D’Archivio, A.A. Geographical Classification of Italian Saffron (
Crocus sativus L.) by Multi-Block Treatments of UV-Vis and IR Spectroscopic Data. Molecules, Vol 25, No 10, 2332, 2020.
[9] M. Ghasemi-Varnamkhasti, S.S. Mohtasebi, M. Siadat, S. Balasubramanian, Meat quality assessment by the electronic nose (machine olfaction technology). Sensors, Vol 9, pp. 6058–6083, 2009.
[10] H. Zhou, D. Luo, H. Gholam Hosseini, Z. Li, J. He, Identification of Chinese Herbal Medicines with Electronic Nose Technology: Applications and Challenges. Sensors, Vol 17, 1073, 2017.
[11] A. Golchin, H. Zakidizaji, M. Mahmoodi Surestani, M.E. Khorasani Fardevani M.E, The electronic nose technique for nondestructive clustering of basil as a medicinal plant. Nondestructive Testing Technology, Vol 2, No 4, pp. 54-60, 2019.
[12] G. Guclu, D. Keser, H. Kelebek, M. Keskin, Y.E. Sekerli, Y. Soysal, S. Selli, Impact of production and drying methods on the volatile and phenolic characteristics of fresh and
powdered sweet red peppers. Food Chemistry, Vol 338, 128129, 2020.
[13] H. Ni, Q.X. Jiang, T. Zhang, G.L. Huang, LJ. Li, F. Chen, Characterization of the aroma of an instant white tea dried by freeze-drying. Molecules, Vol 25, No 16, 3628, 2020.
[14] M.H Maimunah, B. Agustian, B, Deep Neural Network Method to Classify Empon-Empon Herb Based on E-Nose. Fifth International Conference on Informatics and Computing (ICIC), 1-4, 2020.
[15] M. Rasekh, H. Karami, A. Dan Wilson, M. Gancarz, Classification and Identification of Essential Oils from Herbs and Fruits Based on a MOS Electronic-Nose Technology. Chemosensors, Vol 9, No 142, pp. 24-37, 2021.
[16] S. Kiani, S. Minaei, M. Ghasemi-Varnamkhasti, Application of electronic nose systems for assessing the quality of medicinal and aromatic plant products: A review. Journal of Applied Research on Medicinal and Aromatic Plants, Vol 3, pp.1-9, 2016.
[17] M. Lage, C.L. Cantrell, Quantification of saffron (Crocus sativus L.) metabolites crocins, picrocrocin, and safranal for quality determination of the spice grown under different environmental Moroccan conditions. Scientia Horticulture, Vol 121, pp. 366–373, 2011.
[18] M. Carmona, J. Martínez, A. Zalacain, M.L. Rodríguez-Méndez, J.A. de Saja, G.L. Alonso, Analysis of saffron volatile fraction by TD-GC–MS and e-nose. European Food Research and Technology, Vol 223, pp. 96–101, 2006.
[19] M. Ghasemi-Varnamkhasti, S.S. Mohtasebi, M. Siadat, S.H. Razavi, H. Ahmadi, A. Dicko, Discriminatory power assessment of the sensor array of an electronic nose system for the detection of nonalcoholic beer aging, Czech J. Food Sci, Vol 30, No 3, pp. 230-236, 2012.
[20] ISO 3632-1, 2011. Saffron (Crocus sativus L.): Specifications (2003 revised 2011). Switzerland: Geneva, International Standards Organization.
[21] S.M. Scott, D. James, Z. Ali, Data analysis for electronic nose systems. Microchim Acta, Vol 156, pp. 183–207, 2007.
[22] R. Gutierrez-Osuna, Pattern Analysis for Machine Olfaction: A Review. IEEE Sensors Journal, Vol2, No 3, pp.189-202, 2002.
[23] Rahimzadeh, H., Sadeghi, m., Mireei, S.A., Ghasemi-Varnamkhasti, M. Unsupervised modeling of rice aroma change during aging based on the electronic nose coupled with bio-inspired algorithms. Biosystems Engineering, Vol 216, pp. 132-146, 2020.
[24] Gancarz, M., Malaga-Toboła, U., Oniszczuk, A., Tabor, S., Oniszczuk, T., Gawrysiak-Witulska, M., Rusinek, R. Detection and measurement of aroma compounds with the electronic nose and a novel method for MOS sensor signal analysis during the wheat bread-making process. Food and Bioproducts Processing, Vol 127, pp. 90–98, 2021.
[25]
Chen, L-Y.,
Wu, C-C.,
Chou, T-I.,
Chiu, S-W.,
Tang, K-T. Development of a Dual MOS Electronic Nose/Camera System for Improving Fruit Ripeness Classification. Sensors, Vol 18, No 10, 3256, 2018.
[26] Feng, T., Zhuang, H., Ye, R., Jin, Z., Xu, X., Xie, Z. Analysis of volatile compounds of Mesona Blumes gum/rice extrudates via GC–MS and electronic nose. Sensors and Actuators B, Vol 160, pp. 964–973, 2011.
[27] Lin, H., Yan, Y., Zhao, T., Peng, L., Zou, H., Li, J. Rapid discrimination of apiaceae plants by electronic nose coupled with multivariate statistical analyses. J. Pharm. Biomed. Anal, Vol 84, pp. 1–4, 2013.
[28] Lin, H., Zhao, T., Zou, H.Q., Peng, L., Jia-Hui, L.I., Ren, Z.Y. Study on identification to the different origin of cultivated and wild Oxybaphus Himalaicus Edgew. by electronic nose. Chin. J. Tradit. Chin. Med. Pharm, Vol 29, pp.1834–1837, 2014.
[29] Kim, S.-Y., Li, J., Lim, N.-R., Kang, B.-S., Park, H.-J. Prediction of warmed-over flavor development in cooked chicken by the colorimetric sensor array. Food Chemistry, Vol 211, pp. 440-447, 2016.