title: Food analysis using artificial senses.
abstract: Nowadays, consumers are paying great attention to the characteristics of food such as smell, taste, and appearance. This motivates scientists to imitate human senses using devices known as electronic senses. These include electronic noses, electronic tongues, and computer vision. Thanks to the utilization of various sensors and methods of signal analysis, artificial senses are widely applied in food analysis for process monitoring and determining the quality and authenticity of foods. This paper summarizes achievements in the field of artificial senses. It includes a brief history of these systems, descriptions of most commonly used sensors (conductometric, potentiometric, amperometic/voltammetric, impedimetric, colorimetric, piezoelectric), data analysis methods (for example, artificial neural network (ANN), principal component analysis (PCA), model CIE L*a*b*), and application of artificial senses to food analysis, in particular quality control, authenticity and falsification assessment, and monitoring of production processes.
authors: Department of Analytical Chemistry, Gdansk University of Technology , 11/12 Narutowicza Street, 80-233 Gdańsk, Poland.
authors: Magdalena
authors: M
authors: Śliwińska
authors: Paulina
authors: P
authors: Wiśniewska
authors: Tomasz
authors: T
authors: Dymerski
authors: Jacek
authors: J
authors: Namieśnik
authors: Waldemar
authors: W
authors: Wardencki
mesh_terms: D015374:Biosensing Techniques / Q000295:instrumentation / Q000379:methods*; D062609:Electronic Nose; D005504:Food Analysis / Q000295:instrumentation / Q000379:methods*; D006801:Humans; D012903:Smell; D013649:Taste