Comparison of an Electronic Nose Based on Ultrafast Gas Chromatography, Comprehensive Two-Dimensional Gas Chromatography, and Sensory Evaluation for an Analysis of Type of Whisky

Figure 7

Mean bar graphs of selected peak areas used as raw data in chemometrics representing key chemical compounds, which are important for discrimination of (a) Scotch whisky, (b) Irish whisky, and (c) bourbon.

(a)

(b)

(c)