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Electronic Noses in Food Analysis

  • Chapter
Book cover Headspace Analysis of Foods and Flavors

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 488))

Abstract

Gas sensor array technology combined with multivariate data processing methods as artificial neural network has been demonstrated to have a promising potential for rapid non-destructive analysis of food quality. It may be applicable in quality control of raw material, food processing or products. This technique cannot completely replace reference methods like the use of sensory panels as the technique requires a frequent calibration against some valid reference method. As with all new techniques there remain some basic problems to be solved concerning sample handling and instrumental performance. The emerging research activity in the development of chemical sensors including hardware and software combined with applied research makes it realistic to expect applications with this technique implemented on-line in the food industry in near future. In particular, promising applications on meat seem to be within the field of spoilage, off-flavor, sensory analysis and fermentation processes.

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Author information

Authors and Affiliations

  1. MATFORSK, Norwegian Food Research Institute, Osloveien 1, N-1430 Ås, Norway

    John-Erik Haugen

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  1. John-Erik Haugen
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Editor information

Editors and Affiliations

  1. University of Florida, Lake Alfred, Florida, USA

    Russell L. Rouseff

  2. University of Illinois at Urbana-Champaign, Urbana, Illinois, USA

    Keith R. Cadwallader

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© 2001 Springer Science+Business Media New York

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Haugen, JE. (2001). Electronic Noses in Food Analysis. In: Rouseff, R.L., Cadwallader, K.R. (eds) Headspace Analysis of Foods and Flavors. Advances in Experimental Medicine and Biology, vol 488. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-1247-9_4

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  • DOI: https://doi.org/10.1007/978-1-4615-1247-9_4

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5460-4

  • Online ISBN: 978-1-4615-1247-9

  • eBook Packages: Springer Book Archive

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