Evolution and applications of the electronic nose: I. History and types of electronic nose
DOI:
https://doi.org/10.17108/ActAgrOvar.2024.65.2.18Keywords:
aromas, olfaction, electronic nose systems, data analysisAbstract
Flavourings are volatile compounds that are perceived by the human sense of smell and can be characterised by different qualities. Flavourings are made up of many different compounds and it is the combination of these compounds that determines the unique properties of the flavour. Smell is a biological process in which the receptors in the nose detect volatile compounds and the brain processes this information. Although olfaction has inherent limitations, such as subjectivity and difficulty of reproducibility, the development of electronic-nose systems is important for the analysis of aromas and the identification of scents. Different types of electronic nose are based on the reaction of different sensing materials with chemical vapours. The most common types include metal oxide semiconductor (MOS) sensors, conductive polymers (CP) and acoustic wave sensors. Data analysis methods, which have evolved with the development of the electronic nose, play a key role in the detection and interpretation of odours and smells. The development of data analysis in electronic noses represents a significant advance in the interpretation of odours and smells and contributes to their widespread application in industry and research.
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