A 21st century technique for food control: Electronic noses

Peris, Miguel; Escuder-Gilabert, Laura

doi:10.1016/j.aca.2009.02.009

Cited by 517 publications

(290 citation statements)

References 68 publications

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“…Recently, new technologies such as mass spectrometry (MS) and ion mobility spectrometry (IMS) have entered in this field [2]. As can be observed in Table 1, electrochemical sensors, mainly metal oxide semiconductors (MOS) and metal oxide semiconductor field-effect transistors (MOSFET) but also conducting polymers (CPs) sensing materials, are the most used sensors in fermentation monitoring applications.…”

Section: Using E-nosesmentioning

confidence: 99%

On-line monitoring of food fermentation processes using electronic noses and electronic tongues: A review

Peris

Escuder-Gilabert

2013

Analytica Chimica Acta

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125

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Section: Using E-nosesmentioning

confidence: 99%

On-line monitoring of food fermentation processes using electronic noses and electronic tongues: A review

Peris

Escuder-Gilabert

2013

Analytica Chimica Acta

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125

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“…This process is based on placing the sample hermetically in a sealed vial and extracting the volatile components once the equilibrium is established between the matrix and the gaseous phase. Sample temperature, equilibration time, vial size, sample quantity are some parameters that have to be optimized for efficiency,sensitivity, quantitation and reproductibility [3,4,5].…”

Section: Static Headspace Extraction (Shs)mentioning

confidence: 99%

“…Here in this method the volatile components are purged by a stream of inert gas and trapped onto an absorbent. The trapped molecule are desorbed by heating and is introduced into the detection system which will increase the sensitivity for analysis [3,5,6]. …”

mentioning

confidence: 99%

Electronic-Nose Technology and its Application -A Systematic Survey

Kalita¹,

Saikia²,

Singh³

2015

International Journal of Innovative Research in Electrical, Ele

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Electronic Nose is one of the most advance device in the field of sensor technology. It is responsible for the automated detection and classification of gases, odors and vapors. This paper reviews the three components of Electronic Nose i.e. sample handling, detection system, data processing system. It outlines the range of sensors their principles, advantages and disadvantages. It describe the data processing through pattern recognition process. It also outlines the enormous benefits of Electronic Nose in the field of food control, clinical diagnosis, cosmetics, environmental factors, garbage control and detection of plant diseases.

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“…Electronic noses discriminate complex odors using a sensor array and it can precisely detect and distinguish odors in complex samples (Peris and Escuder-Gilabert, 2009). The E-nose with the GC-SAW sensor has both advantages of a GC and SAW sensor, where GC has the ability to separate and identify volatiles and the SAW sensor has a comparatively high sensibility and is able to measure samples in a short time (Yoon et al, 2005).…”

Section: Electronic Nose Analysismentioning

confidence: 99%

Effects of Kimchi Powder on the Quality Properties of Emulsion Type Sausage Made with Irradiated Pork Meat

Choi¹,

Choi²,

Choi³

et al. 2011

Korean Journal for Food Science of Animal Resources

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In this study, the effects of kimchi powder on the quality properties of an emulsion type sausage made with irradiated pork meat were investigated. Raw ground pork ham was gamma-irradiated at 5 and 10 kGy, and the emulsion type sausage was then manufactured with the irradiated pork meat. The pH value was shown to increase by irradiation of raw material (p<0.05). Samples containing kimchi powder had a lower pH value than other treatments, but no significant differences were observed. In a sensory evaluation, the scores of all the criteria were decreased with an increased irradiation dose of raw material, but samples containing kimchi powder had a higher sensory score than other treatments in all irradiation doses of raw material. The TBARS values were increased by irradiation of raw material and the samples containing kimchi powder had the highest value (p<0.05). Odor substances analyzed by an electronic nose were increased with increased irradiation dose of raw material in all treatments, and samples containing kimchi powder showed a higher increase of odor substances than other treatments. Thus, this study demonstrated that kimchi powder was effective in eliminating the off-odor and flavor of sausages made with irradiated pork meat despite the increase of the TBARS value.

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A 21st century technique for food control: Electronic noses

Cited by 517 publications

References 68 publications

On-line monitoring of food fermentation processes using electronic noses and electronic tongues: A review

On-line monitoring of food fermentation processes using electronic noses and electronic tongues: A review

Electronic-Nose Technology and its Application -A Systematic Survey

Effects of Kimchi Powder on the Quality Properties of Emulsion Type Sausage Made with Irradiated Pork Meat

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