‘Electronic Noses’ and Their Application to Food

• Published in: Food science & technology Vol. 31; no. 4; pp. 305 - 316
• Main Authors: Schaller, Emmanuelle, Bosset, Jacques O., Escher, Felix
• Format: Book Review Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.04.1998; Elsevier
• Subjects: artificial nose; Biological and medical sciences; electronic nose; electronics; food analysis; Food industries; Fundamental and applied biological sciences. Psychology; gas sensor analysis; General aspects; Methods of analysis, processing and quality control, regulation, standards; odors; odour analysis; ordor analysis; packaging materials; sensors; odour analysis; electronic nose; artificial nose; gas sensor analysis; Volatile compound; Organoleptic properties; Measurement sensor; Electronic nose; Foodstuff; Review; Statistical method; Analysis method; Quality control; Application; Odor; Chemometrics; Gas detector
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1006/fstl.1998.0376

‘Electronic nose’ systems involve various types of electronic chemical gas sensors with partial specificity, as well as suitable statistical methods enabling the recognition of complex odours. As commercial instruments have become available, a substantial increase in research into the application of electronic noses in the evaluation of volatile compounds in food, cosmetic and other items of everyday life is observed. At present, the commercial gas sensor technologies comprise metal oxide semiconductors, metal oxide semiconductor field effect transistors, organic conducting polymers, and piezoelectric crystal sensors. Further sensors based on fibreoptic, electrochemical and bi-metal principles are still in the developmental stage. Statistical analysis techniques range from simple graphical evaluation to multivariate analysis such as artificial neural network and radial basis function. The introduction of electronic noses into the area of food is envisaged for quality control, process monitoring, freshness evaluation, shelf-life investigation and authenticity assessment. Considerable work has already been carried out on meat, grains, coffee, mushrooms, cheese, sugar, fish, beer and other beverages, as well as on the odour quality evaluation of food packaging material.