The electronic NOSE and its application to the manufacture of food products (original) (raw)

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.

A Compact and Low Cost Electronic Nose for Aroma Detection

2013

This article explains the development of a prototype of a portable and a very low-cost electronic nose based on an mbed microcontroller. Mbeds are a series of ARM microcontroller development boards designed for fast, flexible and rapid prototyping. The electronic nose is comprised of an mbed, an LCD display, two small pumps, two electro-valves and a sensor chamber with four TGS Figaro gas sensors. The performance of the electronic nose has been tested by measuring the ethanol content of wine synthetic matrices and special attention has been paid to the reproducibility and repeatability of the measurements taken on different days. Results show that the electronic nose with a neural network classifier is able to discriminate wine samples with 10, 12 and 14% V/V alcohol content with a classification error of less than 1%.

New Technology in Sensing Odours: From Human to Artificial Noses

Floriculture, Ornamental and Plant Biotechnology: Advances and Topical Issues Vol. IV, 2006

The Human nose is much more complicated than other human senses like the ear and the eye. It is still the primary 'instrument' to assess the smell of various products. Sensory evaluation using the human sense of smell is subjective; careful design and rigorous training of assessors allows it to become a more objective, but still expensive option. Instrumental methods, such as gas chromatography/ mass spectrometry (GC/MS), are also expensive and require trained personnel. The concept of the electronic nose has attracted attention in many branches of industry for its potential in routine odour analysis. Being first reported in 1982 by Persaud and Dodds (Persaud 1982), the research in the field rapidly increased, and a number of companies have now been established to commercialize the concept. Basically, an electronic nose has the mammalian olfaction as a model and consists of a sensor array with partially overlapping selectivities and a pattern recognition system. It can be trained to detect and discriminate a large number of both simple and complex odours. The electronic nose concept is widely used as an analytical tool in industry today. The commercialization of the electronic nose began in 1993 as the concept became widely accepted as an effective instrument for detection and estimation of olfaction. This chapter describes the general setup of an electronic nose. It consists of an aroma extraction technique or air flow system which switches the reference air and the tested air; an array of chemical sensors which transform the aroma into electrical signals; an instrumentation and control system to measure the sensors signal and a pattern recognition system to identify and classify the aroma of the measured samples. This system has been used to identify several flower and plant aromas.

Electronic Noses in Food Analysis

Advances in Experimental Medicine and Biology, 2001

Food quality evaluation is a tedious job as it can be sensed either by its flavor, taste, or appearance. Sensory evaluation for food quality determination is very complex and depends on biological sensor systems and is subject to high variability depending on taster's mood, physical state, etc. Moreover, as it is purely subjective, the observations may vary for different tasters. For food industries the instrumental means for quality monitoring has significant appreciations which are repeatable, accurate, and reliable. Electronic nose is an array of sensors that senses based on aroma of samples. For the last two decades, electronic nose has been applied in several domains of applications in food analysis, for example, food quality monitoring based on seasonal effect, ageing, geographical origin, fermentation, etc. This chapter aims to focus on different domains of application of electronic nose in food analysis.

Odour discrimination with an electronic nose

Sensors and Actuators B: Chemical, 1992

Smell is probably the least understood and exploited of the principal human senses, yet it is clearly important to both product and process control in many industries, such as foodstuffs, beverages, tobacco and perfumery. Advances in the field of integrated microelectronic devices have led to new instruments, robots, capable of vision and complex touch or taction, but not yet of smell. This paper reviews the research effort that has been carried out at Warwick University over recent years into the development of an electronic instrument that can mimic the human sense of smell. The approach that we have adopted is to construct a microprocessor-controlled system comprising an array of solid-state chemical gas sensors (with overlapping partial sensitivities to odorants) and associated signal processing and pattern recognition. This electronic system' is based upon our present knowledge of the biological system. Our earliest electronic nose consisted of an array of only three to twelve tin dioxide thick-film sensors, yet it can discriminate betwe_en alcohols, beverages, tobacco blends and coffees. Current efforts are reported towards the fabrication of an integrated microsensor metal oxide array, the development of other electronic devices using polymeric materials, and the implementation of various patternrecognition techniques, including correlation, principalcomponent analysis, cluster analysis and artificial neural networks. Finally, the application areas most likely to arouse widespread interest in the next decade are discussed.

Electronic nose for monitoring the flavour of beers

The Analyst, 1993

The flavour of a beer is determined mainly by its taste and smell, which is generated b y about 700 key volatile and non-volatile compounds. Beer flavour is traditionally measured through the use of a combination of conventional analytical tools (e.g., gas chromatography) and organoleptic profiling panels. These methods are not only expensive and time-consuming but also inexact due t o a lack of either sensitivity or quantitative information. In this paper an electronic instrument is described that has been designed to measure the odour of beers and supplement or even replace existing analytical methods. The instrument consists of an array of u p to 12 conducting polymers, each of which has an electrical resistance that has partial sensitivity to the headspace of beer. The signals f r o m the sensor array are then conditioned b y suitable interface circuitry and processed using a chemometric or neural classifier. The results of the application of multivariate statistical techniques are given. The instrument, or electronic nose, is capable of discriminating between various commercial beers and, more significantly, between standard and artificially-tainted beers. A n industrial version of this instrument is n o w undergoing trials in a brewery.

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 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.