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

Table 5

Classification results for Scotch whisky, bourbon, and Irish whisky.

Modeled class	GC × GC			E-nose			Sensory analysis
	Bourbon	Scotch	Irish	Bourbon	Scotch	Irish	Bourbon	Scotch	Irish
Sensitivity (Cal)	1.000	1.000	1.000	1.000	1.000	1.000	1.000	1.000	1.000
Specificity (Cal)	1.000	1.000	1.000	1.000	0.990	1.000	0.900	0.875	1.000
Class. err. (Cal)	0.000	0.000	0.000	0.000	0.005	0.000	0.050	0.062	0.000
Sensitivity (CV)	1.000	1.000	1.000	1.000	1.000	1.000	0.250	0.500	0.500
Specificity (CV)	1.000	1.000	1.000	1.000	0.990	0.992	0.700	0.625	0.800
Class. err. (CV)	0.000	0.000	0.000	0.000	0.005	0.004	0.525	0.438	0.350