Food analysis using artificial senses.

@article{liwiska2014FoodAU,
  title={Food analysis using artificial senses.},
  author={Magdalena Śliwińska and Paulina Wiśniewska and Tomasz Dymerski and Jacek Namieśnik and Waldemar Wardencki},
  journal={Journal of agricultural and food chemistry},
  year={2014},
  volume={62 7},
  pages={
          1423-48
        }
}
Nowadays, consumers are paying great attention to the characteristics of food such as smell, taste, and appearance. This motivates scientists to imitate human senses using devices known as electronic senses. These include electronic noses, electronic tongues, and computer vision. Thanks to the utilization of various sensors and methods of signal analysis, artificial senses are widely applied in food analysis for process monitoring and determining the quality and authenticity of foods. This… 

Electrochemical Sensors Coupled with Multivariate Statistical Analysis as Screening Tools for Wine Authentication Issues: A Review

This paper summarizes the applications of electrochemical sensors coupled with unsupervised and supervised pattern recognition methods for wine authenticity assessments including the discrimination of varietal and geographical origins, monitoring the ageing processes, vintage year discrimination, and detection of frauds and adulterations.

Selected Sensor Technology Innovation in Food Quality and Safety

This chapter reviewed the feasibility, efficiency, and applications of different innovative technologies in food quality and safety assessment.

Electronic Tongue for Food Safety and Quality Assessment

The mechanism and application of electronic tongue with respect to food safety and quality assessment, and the contents would be highly useful to the food professionals working in the academic, research, and industry.

Electronic Noses and Tongues in Wine Industry

The current status of research and development in the field of e-noses and tongues applied to the analysis of wines is reviewed and their potential applications in the wine industry are described.

Electronic eye for food sensory evaluation

  • Chang-Hua Xu
  • Computer Science
    Evaluation Technologies for Food Quality
  • 2019

Honey Evaluation Using Electronic Tongues: An Overview

The review is mainly focused on the research outputs reported during the last decade aiming to demonstrate the potentialities of potentiometric and voltammetric multi-sensor devices, pointing out their main advantages and present and future challenges for becoming a practical quality analytical tool at industrial and commercial levels.
...

References

SHOWING 1-10 OF 306 REFERENCES

Artificial senses for characterization of food quality

It is indicated that each of the individual artificial sensing systems has their own artificially sensing ability to differentiate food samples, and that with a more complete mimic of human intelligence the fused systems are more powerful than the individual systems in differentiation of food samples.

‘Electronic Noses’ and Their Application to Food

Abstract ‘Electronic nose’ systems involve various types of electronic chemical gas sensors with partial specificity, as well as suitable statistical methods enabling the recognition of complex

Applications of electronic noses and tongues in food analysis

This reviewamines the applications of electronic noses and tongues in food analysis and discusses the uses of the electronic tongue in model analyses and other food, beverage and water monitoring applications.
...