A fast and reproducible method for gas sensor screening to flavour compounds

Electronic Nose: Current Status and Future Trends

“…Nevertheless, chromatography has already been successfully used to ensure the appropriateness of chemical sensors to a given problem. [61][62][63] For example, this approach was used to prove the sensitivity of metal oxide sensors to food aroma during baking and roasting processes 64 (Figure 7). However, it is also applicable to other problems such as the detection of odorless volatiles or the selection of gas sensors.…”

Electrochemical Sensor Arrays

“…68 The flavor compounds in food can be reliably detected using a gas sensor array based on SnO 2 at a ppm concentration level. 69,70 An array of five miniature Clark-type oxygen electrodes was fabricated on a glass substrate (26 mm × 7 mm) by thin film technology. 71 The array was coated by an outer silicone membrane.…”

Detection of Rancid Defect in Virgin Olive Oil by the Electronic Nose

“…The electronic aroma sensing system (Hermia and Vignerons, 1994;Grate et al, 1997;Persaud and Travers, 1997;Karube et al, 1997), or electronic nose (Bartlett and Gardner, 1992;Hermia, 1997) as the methodology is commonly called, has opened a new avenue for screening flavor compounds (Gardner et al, 1994;Hivert et al, 1995;Shiers and Farnell, 1995;Rocha et al, 1998). Thus, the concept of olfactometry, the human evaluation of volatile compounds at the sniffing port of a gas chromatograph, has abruptly changed with the arrival of sensors (Phillips, 1995).…”