title: Electronic noses in food analysis.
abstract: Gas sensor array technology combined with multivariate data processing methods as artificial neural network has been demonstrated to have a promising potential for rapid non-destructive analysis of food quality. It may be applicable in quality control of raw material, food processing or products. This technique cannot completely replace reference methods like the use of sensory panels as the technique requires a frequent calibration against some valid reference method. As with all new techniques there remain some basic problems to be solved concerning sample handling and instrumental performance. The emerging research activity in the development of chemical sensors including hardware and software combined with applied research makes it realistic to expect applications with this technique implemented on-line in the food industry in near future. In particular, promising applications on meat seem to be within the field of spoilage, off-flavor, sensory analysis and fermentation processes.
authors.affiliation: Norwegian Food Research Institute, As.
authors.forename: J E
authors.initials: JE
authors.lastname: Haugen
mesh_terms: D000818:Animals; D015374:Biosensing Techniques / Q000295:instrumentation / Q000379:methods; D001709:Biotechnology / Q000295:instrumentation / Q000379:methods; D002138:Calibration; D002849:Chromatography, Gas / Q000295:instrumentation / Q000379:methods; D004563:Electrochemistry; D005285:Fermentation; D005504:Food Analysis / Q000295:instrumentation* / Q000379:methods; D005506:Food Contamination / Q000032:analysis; D018857:Food Packaging; D005524:Food Technology / Q000639:trends*; D006801:Humans; D016571:Neural Networks, Computer; D011786:Quality Control; D012015:Reference Standards; D012903:Smell; D013649:Taste