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Electronic Nose and Electronic Tongue

Chapter

Abstract

The sensations of smell and taste resulting from a series of specific and nonspecific molecular recognition can be used as an analytical tool in many industries to measure the quality of food, drinks, and chemical products. In a few cases, there are olfactory receptor s or gustatory receptors which are specific for individual chemical molecules. However, most tastes and odorants are identified through a synthesis of the global chemical information from nonspecific interactions. Taking mammalian gustation as an example, the combination of “gustatory buds” which respond to five taste categories : sour , sweet , bitter , salty , and umami creates a distinct pattern for each taste.

Keywords

Partial Little Square Linear Discriminant Analysis Surface Acoustic Wave Partial Little Square Regression Quartz Crystal Microbalance 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Science Press, Beijing and Springer Science+Business Media Dordrecht 2015

Authors and Affiliations

  1. 1.Zhejiang UniversityHangzhouChina

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