Detection of flavour release from pectin gels using electronic noses

Investigation on the rheological properties of agar gels and their role on aroma release in agar/limonene solid emulsions

“…The entrapment and the release of volatile essences from polysaccharide gels is an issue of high relevance in food technology and food colloids science (Guinard & Marty, 1995;Monge, Bulone, Giacomazza, Bernik, & Martin Negri, 2004;Monge, Martin Negri, Giacomazza, & Bulone, 2008). Agar is an example of gel-forming polysaccharide for which a number of practical applications are described for the rheological and structural properties of its gels (Ross, Pyrak-Nolte, & Campanella, 2006).…”

Mix-to-mimic odor synthesis for electronic noses

“…Indeed, eNoses seem to fulfill their designation pretty successfully in a wide range of applications. For example, they are used for medical diagnostics [8] for environmental control [9] and for quality assessment of food products [10,11].…”

Customized design of electronic noses placed on top of air-lift bioreactors for in situ monitoring the off-gas patterns

“…Indeed, different EN models have been developed in our group and applied to the analysis of complex composition systems used in detection of pollutants, perfumery, food and agro sciences [18][19][20][21][22][23][24][25][26].…”

“…The type of EN designed in this work is truly non-invasive in the sense that gives a pattern of headspace composition without altering the pre-existing balance. We called static EN, and it was developed in our laboratory and applied previously to other systems with particular success [23,24,26].…”