Electronic Noses in Food Analysis (original) (raw)

Electronic noses for food quality: A review

This paper provides a review of the most recent works in electronic noses used in the food industry. Focus is placed on the applications within food quality monitoring that is, meat, milk, fish, tea, coffee and wines. This paper demonstrates that there is a strong commonality between the different application area in terms of the sensors used and the data processing algorithms applied. Further, this paper provides a critical outlook on the developments needed in this field for transitioning from research platforms to industrial instruments applied in real contexts.

The electronic nose applied to food analysis

There is currently a great interest in developing new techniques for food quality assessment. Electronic nose is considered an attractive technique for evaluating food aroma. In this work we present an overview of application examples of an electronic nose based on sol-gel metal oxide gas sensor array for the assessment of some foodstuffs (milk, olive oil and peach fruit). The responses of the sensor array to the flavours of these foodstuffs have been correlated with the results obtained by other standard techniques. Resumen Existe actualmente un gran interés en desarrollar nuevas técnicas para la valoración de la calidad de alimentos. La nariz electrónica se considera una técnica atractiva para evaluar el aroma de alimentos. En este artículo presentamos una descripción de los ejemplos del uso de una nariz electrónica basada en un arreglo de sensores de gas del tipo óxido de metal (obtenido por el método de sol-gel) aplicados a algunos comestibles (leche, aceite de oliva y duraznos). La respuesta de la matriz de sensores a los aromas de los alimentos ha sido correlacionada con los resultados obtenidos por otras técnicas estándares.

The electronic NOSE and its application to the manufacture of food products

Journal of Automatic Chemistry, 1995

The Electronic NOSE described in this paper was not developed to replace the GC/MS or the sensory panel but to provide an instrumental measure of aroma quality which would be related to and complement the current methodology. The Electronic NOSE is a robust system which can detect complex vapours at levels similar to the human, which means typically in the parts per billion range. The system produces an output which can be easily related to sensory data and is easy to interpret by a non-skilled operator. No part of this system reacts with the sample under test.

An electronic nose for food analysis

Sensors and Actuators B-chemical, 1997

Since the first developments of electronic noses, food analysis has been considered as one of its most useful applications. In this paper an electronic nose based on quartz microbalances coated with metallo-porphyrins and related compounds is presented and illustrated. Extensive tests on various substances playing key roles in food analysis show that sensing properties of the sensing materials (in terms of sensitivity and selectivity) can be exploited for electronic nose applications devoted to the analysis of various kinds of foods. The versatility of this system has been successfully tested on different kinds of foods, such as fish, meat, vegetable and wine for which results are shown. © 1997 Elsevier Science S.A. 0925-4005/97/$17.00 © 1997 Elsevier Science S.A. All rights reserved. PII S 0 9 2 5 -4 0 0 5 ( 9 7 ) 0 0 1 7 5 -5

Electronic Noses as Flexible Tools to Assess Food Quality and Safety: Should We Trust Them?

IEEE Sensors Journal, 2000

This paper presents three different applications of an electronic nose (EN) based on a metal oxide sensor array, in order to illustrate the broad spectrum of potential uses of the technique in food quality control. The following scenarios are considered: 1) the screening of a typical error that may occur during the processing of tomato pulp, which leads to sensory damage of the product; 2) the detection of microbial contamination by Alicyclobacillus spp. (ACB) affecting soft drinks; and 3) the proof of evidence of extra virgin olive oil fraudulently adulterated with hazelnut oil. In each case, the EN is able to identify the spoiled product by means of the alterations in the pattern of volatile compounds, reconstructed by principal component analysis of the sensor responses. Index Terms-Electronic nose (EN), extra virgin olive oil, food quality control, soft drinks, tomato pulp.

Food Freshness Using Electronic Nose and Its Classification Method: A Review

International journal of engineering & technology, 2018

Generally, E-nose mimics human olfactory sense to detect and distinguish an odor or gasses or volatile organic compound from a few objects such as food, chemicals, explosive etc. Thus, E-nose can be used to measure gas emitted from food due to its ability to measure gas and odor. Principally, the E-nose operates by using a number of sensors to response to the odorant molecules (aroma). Each sensor will respond to their specific gas respectively. These sensors are a major part of the electronic nose to detect gas or odor contained in a volatile component. Information about the gas detected by sensors will be recorded and transmitted to the signal processing unit to perform the analysis of volatile organic compound (VOC) pattern and stored in the database classification, in order to determine the type of odor. Classification is a way to distinguish a mixture odor/aroma obtained from gas sensors in an electric signal form. In this paper, we discussed briefly about electronic nose, it's principle of work and classification method and in order to classify food freshness.

Electronic Noses Application to Food Analysis Using Metal Oxide Sensors: A Review

2013

Electronic noses employs different types of electronic gas sensors that have partial specificity and an appropriate pattern recognition techniques capable of recognizing simple and complex odors. This paper focuses on use of electronic noses that use metal oxide gas sensors. In this paper,we present the quality assessment applications to food and beverages, that includes determination of freshness and identification of spoilage, polluted, contaminated , unhygienic or adulteration in the food. The applications of electronic noses to a wide collection of food and beverages are considered, that consists of fruits, milk and dairy products, fresh vegetables, eggs, meat, fish, grains, alcoholic drinks and non- alcoholic drinks. Index Terms—Electronic nose, E-nose, Food analysis, Metal oxide sensors. I. INTRODUCTION The main components of electronic nose system is a large array of chemical sensors with associated signal conditioning (pre-processing) and pattern recognition techniques (PARC...

Meat Quality Assessment by Electronic Nose (Machine Olfaction Technology)

Sensors, 2009

Over the last twenty years, newly developed chemical sensor systems (so called "electronic noses") have made odor analyses possible. These systems involve various types of electronic chemical gas sensors with partial specificity, as well as suitable statistical methods enabling the recognition of complex odors. 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

Electronic Nose for Microbiological Quality Control of Food Products

International Journal of Electrochemistry, 2012

Electronic noses (ENs) have recently emerged as valuable candidates in various areas of food quality control and traceability, including microbial contamination diagnosis. In this paper, the EN technology for microbiological screening of food products is reviewed. Four paradigmatic and diverse case studies are presented: (a)Alicyclobacillusspp. spoilage of fruit juices, (b) early detection of microbial contamination in processed tomatoes, (c) screening of fungal and fumonisin contamination of maize grains, and (d) fungal contamination on green coffee beans. Despite many successful results, the high intrinsic variability of food samples together with persisting limits of the sensor technology still impairs ENs trustful applications at the industrial scale. Both advantages and drawbacks of sensor technology in food quality control are discussed. Finally, recent trends and future directions are illustrated.