A 21st century technique for food control: electronic noses.
This work examines the main features of modern electronic noses (e-noses) and their most important applications in food control in this new century. The three components of an electronic nose (sample handling system, detection system, and data processing system) are described. Special attention is devoted to the promising mass spectrometry based e-noses, due to their advantages over the more classical gas sensors. Applications described include process monitoring, shelf-life investigation, freshness evaluation, authenticity assessment, as well as other general aspects of the utilization of electronic noses in food control. Finally, some interesting remarks concerning the strengths and weaknesses of electronic noses in food control are also mentioned.
Peris
Miguel
M
Departamento de Química, Universidad Politécnica de Valencia, 46071 Valencia, Spain. mperist@qim.upv.es
Escuder-Gilabert
Laura
L
D004581:Electronics; D005504:Food Analysis / Q000295:instrumentation* / Q000379:methods; D005506:Food Contamination / Q000032:analysis; D005511:Food Handling; D016571:Neural Networks, Computer; D009666:Nose / Q000502:physiology; D009812:Odorants / Q000032:analysis; D011786:Quality Control; D012903:Smell