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11 12Background 13 There is a growing concern for the problem of food authenticity assessment (and 14 hence the detection of food adulteration), since it cheats the consumer and can pose 15 serious risk to health in some instances. Unfortunately, food safety/integrity incidents 16 occur with worrying regularity, and therefore there is clearly a need for the 17 development of new analytical techniques. 18 Scope and Approach 19In this review, after briefly commenting the principles behind the design of electronic 20 noses and electronic tongues, the most relevant contributions of these sensor 21 systems in food adulteration control and authenticity assessment over the past ten 22 years are discussed. It is also remarked that future developments in the utilization of 23 advanced sensors arrays will lead to superior electronic senses with more 24 capabilities, thus making the authenticity and falsification assessment of food 25 products a faster and more reliable process. 26 Key Findings and Conclusions 27The use of both types of e-devices in this field has been steadily increasing along the 28 present century, mainly due to the fact that their efficiency has been significantly 29 improved as important developments are taking place in the area of data handling 30 and multivariate data analysis methods. 31 32

After a brief description of the fundamentals of both types of devices, the different approaches are critically commented, their strengths and weaknesses being highlighted. Finally, future trends in this field are also mentioned in the last section of the article.

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The interaction of ten natural polyphenolic compounds (chlorogenic acid, apigenin, catechin, epicatechin, flavanone, flavone, quercetin, rutin, vicenin-2 and vitexin) with human serum albumin and mixtures of human serum albumin and α(1)-acid glycoprotein under near physiological conditions is studied by capillary electrophoresis-frontal analysis. Furthermore, the binding of these polyphenolic compounds to total plasmatic proteins is evaluated using ultrafiltration and capillary electrophoresis. In spite of the relatively small differences in the chemical structures of the compounds studied, large differences were observed in their binding behaviours to plasmatic proteins. The hydrophobicity, the presence/absence of some functional groups, steric hindrance and spatial arrangement seem to be key factors in the affinity of natural polyphenols towards plasmatic proteins.