1. The document describes the human olfactory system and electronic nose (e-nose).
2. It explains that an e-nose aims to mimic the mammalian olfactory system and consists of a sensor array, transducer, and pattern recognition system to detect and identify odors.
3. The e-nose provides advantages over the human nose and gas chromatography-mass spectrometry (GC-MS) as it is portable, inexpensive, reproducible, and can detect hazardous gases.
This presentation provides an overview of electronic noses (e-noses). It discusses how e-noses can detect volatile organic compounds to identify odors, similar to biological noses but with advantages like not tiring, getting sick, or being distracted. The main components of an e-nose include a sample delivery system to introduce odors, a sensor array to transduce chemical interactions into electrical signals, and a computing system to analyze the sensor responses. Common sensor technologies are metal oxide sensors, conducting polymers, quartz crystal microbalances, and MOSFETs. E-noses find applications in medical diagnosis, environmental monitoring, the food industry, and detecting explosives. Future areas of research include miniaturizing e-nose technology and
This document provides an overview of electronic noses. It defines an electronic nose as a device that detects odors or flavors using an array of sensors that generate electrical signals in response to volatile compounds. The document then discusses the basic design of an electronic nose and how it works, comparing it to the biological nose. It also outlines common sensor technologies, applications such as medical diagnosis and food quality control, and concludes that while not as sensitive as the mammalian nose, the electronic nose is a useful analytical tool.
The document provides an overview of electronic noses (e-noses). It defines an e-nose as a device that detects odors and flavors using an array of sensors that generate electrical signals in response to volatile compounds. The document discusses the history, working principle, sensor technologies, applications, and conclusion of e-noses. It notes that e-noses were first reported in 1964 and aim to mimic the mammalian olfactory system to allow repeatable identification and classification of aroma mixtures. The working principle involves a sample delivery system to generate headspace, sensors to detect physical changes from compound absorption, and a computing system to analyze the responses.
An electronic nose, or e-nose, is an instrument that mimics the human olfactory system and is designed to identify and classify chemical vapors. It consists of three main parts: a sample delivery system, a detection system with an array of different gas sensors, and a computing system. When a vapor sample is introduced, the sensors produce an electrical response that is sent to the computing system for analysis. E-noses can be used in applications like medical diagnosis, environmental monitoring, food quality control, and more. They provide a cheap and fast alternative to traditional analytical techniques.
This document discusses methods for analyzing food flavor. It begins by defining flavor as the sensation produced when food is taken into the mouth, perceived mainly by taste and smell. Flavor is one of the key factors in food selection. The document then outlines several chemical and instrumental methods for flavor analysis, including solid phase extraction, solid phase microextraction, gas chromatography (GC), GC-mass spectrometry (GC-MS), and GC-olfactometry (GC-O). It also discusses several sensory testing techniques used to evaluate flavor, such as preference tests (e.g. hedonic scales), discrimination tests (e.g. triangle tests), and ranking tests. The document provides examples of how these various tests are conducted.
- The document presents a case study on using an electronic nose to evaluate the quality of three types of grapes (green, red, black) over 10 days of storage.
- Principal component analysis was used to analyze the sensor response data and distinguish the grapes at different stages of ripening and quality degradation.
- The results showed the electronic nose could clearly identify and differentiate the grapes based on storage time, with samples further from the origin on the PCA plots indicating poorer quality. This demonstrated the potential of electronic noses for non-destructive quality evaluation of fruits.
1. The document describes the human olfactory system and electronic nose (e-nose).
2. It explains that an e-nose aims to mimic the mammalian olfactory system and consists of a sensor array, transducer, and pattern recognition system to detect and identify odors.
3. The e-nose provides advantages over the human nose and gas chromatography-mass spectrometry (GC-MS) as it is portable, inexpensive, reproducible, and can detect hazardous gases.
This presentation provides an overview of electronic noses (e-noses). It discusses how e-noses can detect volatile organic compounds to identify odors, similar to biological noses but with advantages like not tiring, getting sick, or being distracted. The main components of an e-nose include a sample delivery system to introduce odors, a sensor array to transduce chemical interactions into electrical signals, and a computing system to analyze the sensor responses. Common sensor technologies are metal oxide sensors, conducting polymers, quartz crystal microbalances, and MOSFETs. E-noses find applications in medical diagnosis, environmental monitoring, the food industry, and detecting explosives. Future areas of research include miniaturizing e-nose technology and
This document provides an overview of electronic noses. It defines an electronic nose as a device that detects odors or flavors using an array of sensors that generate electrical signals in response to volatile compounds. The document then discusses the basic design of an electronic nose and how it works, comparing it to the biological nose. It also outlines common sensor technologies, applications such as medical diagnosis and food quality control, and concludes that while not as sensitive as the mammalian nose, the electronic nose is a useful analytical tool.
The document provides an overview of electronic noses (e-noses). It defines an e-nose as a device that detects odors and flavors using an array of sensors that generate electrical signals in response to volatile compounds. The document discusses the history, working principle, sensor technologies, applications, and conclusion of e-noses. It notes that e-noses were first reported in 1964 and aim to mimic the mammalian olfactory system to allow repeatable identification and classification of aroma mixtures. The working principle involves a sample delivery system to generate headspace, sensors to detect physical changes from compound absorption, and a computing system to analyze the responses.
An electronic nose, or e-nose, is an instrument that mimics the human olfactory system and is designed to identify and classify chemical vapors. It consists of three main parts: a sample delivery system, a detection system with an array of different gas sensors, and a computing system. When a vapor sample is introduced, the sensors produce an electrical response that is sent to the computing system for analysis. E-noses can be used in applications like medical diagnosis, environmental monitoring, food quality control, and more. They provide a cheap and fast alternative to traditional analytical techniques.
This document discusses methods for analyzing food flavor. It begins by defining flavor as the sensation produced when food is taken into the mouth, perceived mainly by taste and smell. Flavor is one of the key factors in food selection. The document then outlines several chemical and instrumental methods for flavor analysis, including solid phase extraction, solid phase microextraction, gas chromatography (GC), GC-mass spectrometry (GC-MS), and GC-olfactometry (GC-O). It also discusses several sensory testing techniques used to evaluate flavor, such as preference tests (e.g. hedonic scales), discrimination tests (e.g. triangle tests), and ranking tests. The document provides examples of how these various tests are conducted.
- The document presents a case study on using an electronic nose to evaluate the quality of three types of grapes (green, red, black) over 10 days of storage.
- Principal component analysis was used to analyze the sensor response data and distinguish the grapes at different stages of ripening and quality degradation.
- The results showed the electronic nose could clearly identify and differentiate the grapes based on storage time, with samples further from the origin on the PCA plots indicating poorer quality. This demonstrated the potential of electronic noses for non-destructive quality evaluation of fruits.
This document provides an introduction to food analysis. It discusses trends in consumer demand for safe, nutritious foods and the food industry's role in meeting these demands. Reasons for analyzing foods include government regulations, quality control, and characterizing raw materials, finished products, and properties during processing. The document outlines various standards and describes analyzing foods to ensure safety, authenticity, and other quality attributes. It also covers selecting appropriate analytical techniques and methods based on criteria like accuracy, cost, and applicability to different food matrices and properties.
Sensory evaluation is the scientific analysis of food and other products using human senses. It is used to measure, analyze, and interpret reactions to characteristics like appearance, smell, taste, feel and sound. There are subjective methods that rely on human opinions and objective methods that use instruments for physical and chemical analysis. Some common subjective tests include difference tests to identify sensory differences, rating tests to quantify characteristics, and descriptive tests to characterize attributes. Objective tests use instruments to measure physical qualities like texture, color, and viscosity. Sensory evaluation is important for new product development, quality control and determining consumer acceptance.
Computer Aided Sensory Evaluation of Food And BeveragesJagriti Bhasin
This document discusses computer-aided sensory evaluation tools for beverages. It describes electronic nose (e-nose) and electronic tongue (e-tongue) systems that can mimic and measure some human sensory functions like smell and taste. The e-nose uses sensor arrays and pattern recognition to detect volatile compounds. The e-tongue uses sensor arrays and electrochemical cells to analyze soluble compounds. Both tools generate data that requires multivariate analysis. The document also discusses the Compusense Five sensory evaluation software that facilitates planning, conducting, and analyzing sensory tests.
Detection of dilution_and_threshold_in_relation_to_food_productshubh_0712
This document discusses threshold tests and dilution tests used in sensory evaluation of foods. Threshold tests measure the minimum concentration of a stimulus that can be detected. There are different types of thresholds including detection, recognition, and terminal saturation thresholds. Dilution tests establish the smallest amount of an unknown substance that can be detected when mixed with a standard product. The document provides details on preparing solutions, number of solutions, and factors that can influence test results like age, sex, and sensitivity. It concludes that these tests are useful for analyzing complex foods and establishing minimum differences in flavors.
Seminar on Electronic-NOSE (E-NOSE) By- MAYANK SAHUmayank843
The document discusses electronic noses (e-noses), which aim to mimic the human sense of smell. E-noses consist of sensor arrays that detect odors and pattern recognition systems that interpret the sensor readings. They have various applications in areas like environmental monitoring, quality control, and medical diagnosis. While e-noses have advantages over human smell in speed, accuracy, and ability to detect hazardous substances, challenges remain in fully replicating the human olfactory system. Future improvements to sensor arrays and neural network techniques may lead to more advanced electronic noses.
The document discusses techniques for analyzing food flavor compounds. It begins with an introduction to flavor, defining it as both a sensory sensation and the components that produce that sensation. It then covers various techniques for isolating volatile flavor compounds from foods, including headspace extraction methods like static headspace, dynamic headspace, and solid phase microextraction, as well as distillation and extraction techniques like steam distillation, solvent extraction, and simultaneous distillation-extraction. The document emphasizes that the choice of isolation technique depends on the objective and nature of the analyte compounds.
The document discusses electronic noses, or e-noses. It defines an e-nose as a multi-sensor system that can detect and identify chemicals through sensor fusion and data analysis. E-nose sensors fall into four main categories: conductivity sensors, piezoelectric sensors, MOSFET sensors, and optical sensors. Conductivity sensors include polymer sensors and metal oxide sensors. Piezoelectric sensors include quartz crystal microbalance sensors and surface acoustic wave sensors. The document provides examples of how different sensor types work and concludes that preparing the presentation helped the authors learn more about e-noses.
MASS SPECTROMETRY IN THE FIELD OF FOOD INDUSTRYErin Davis
Mass spectrometry is an analytical technique that identifies chemicals in a sample by measuring the mass-to-charge ratio and abundance of gas-phase ions. It produces a mass spectrum plot showing ion abundance versus mass-to-charge ratio. Mass spectrometry is used to quantify known materials, identify unknown compounds, and elucidate molecular structure and properties. The technique involves converting the sample to gaseous ions, optionally with fragmentation, and then separating and detecting the ions.
Texture analysis of food can be done through both sensory and instrumental methods. Instrumental texture analysis involves using specialized equipment to apply controlled forces to food and record the response in terms of force, deformation, and time. This provides quantitative and objective measurements of texture parameters like hardness, cohesiveness, and springiness. Texture Profile Analysis is a common instrumental method that mimics chewing by compressing food twice and analyzing the force-time graph. Both sensory and instrumental analysis are important to understand food texture, correlate measurements, and ensure quality.
This document provides information on different types of sensory testing methods used to evaluate food products, including difference tests, rating tests, sensitivity tests, and descriptive tests. It describes various tests under each type, such as paired comparison tests, ranking tests, threshold tests, and numerical scoring tests. The tests involve presenting food samples to panels of judges and having them evaluate and rate the samples based on characteristics like taste, odor, and texture. The results are used to analyze differences between products and determine consumer preferences.
This document discusses modern techniques for food texture analysis, specifically texture profile analysis (TPA). TPA uses a texture analyzer to physically deform a food sample in a controlled manner through two compression cycles to simulate chewing. It measures the food's mechanical properties and how they correlate to sensory texture attributes. TPA can objectively measure parameters like hardness, springiness, cohesiveness and provide numerical values that can replace human sensory evaluation for quality control purposes. The results are presented graphically in a texture profile that characterizes the food sample.
Biosensors in food industry’ presentation by Sonika Singh, NIFTEM, M.tech Fi...Sonika Singh
A presentation on 'Biosensors in Food Industry'. This presentation is the my work of status paper report on the same topic. Bio sensors usage in food industry and its prospects. The presentation is mostly pictorial but give a good idea about present scenario of usage of bio sensors in food industry in India with special focus on dairy and agriculture.
This seminar talks about what is sensory evaluation, types and needs for sensory evaluation. Quality control and quality assurance and the use of sensory evaluation in food industries. Minimum requirement and new developments in QC/Sensory program.
Heat sterilization is a unit operation used to destroy microbes and enzymes in food through heating at high temperatures for an extended period. There are two main methods - in-container sterilization and UHT processes. In-container sterilization involves heating food inside sealed containers like cans to achieve shelf stability at room temperature for over 6 months. The time required for sterilization depends on factors like the physical state and size of the food, container size, food pH, and heat resistance of microbes. UHT processes heat foods to even higher temperatures (132°C) for shorter times before aseptically filling into sterile containers to obtain shelf-stable products without refrigeration.
Ultra High Temperature Processing of Food ProductsSourabh Bhartia
The document discusses ultra high temperature (UHT) processing of food products. UHT processing involves heating food to 135°C for 2-5 seconds to kill microorganisms and spores. This allows for longer shelf life without refrigeration. There are two main methods - direct heating which applies steam directly to the food, and indirect heating which uses a partition between the food and steam. Indirect heating includes plate heat exchangers, tubular heat exchangers, and scraped surface heat exchangers. UHT processing offers benefits like longer shelf life and packaging flexibility but requires complex sterile processing equipment.
1. Food processing automation aims to improve food safety, quality, and efficiency through technology.
2. Current automation in food industry consists of isolated automated processes, but full integration is needed.
3. Challenges include food variation and unique properties, but automation reduces costs and improves consistency.
The document discusses electronic noses (e-noses), which are devices that mimic the human sense of smell. An e-nose consists of sensors that detect volatile organic compounds in odors and a computing system that analyzes the sensor responses. E-noses have various applications in areas like environmental monitoring, quality control, and medical diagnosis. While they have advantages over human smell in speed, accuracy, and ability to detect more substances, challenges remain in fully replicating the human olfactory system. Future improvements to sensors and data analysis may lead to more advanced e-nose technologies.
The document discusses electronic noses, which are devices that mimic the human sense of smell. It describes electronic noses as consisting of an array of electronic sensors and a neural network for pattern recognition. The document then compares the biological nose to an electronic nose and discusses their similarities. It explains the need for electronic noses due to limitations of human sniffers. The working, principle, and applications of electronic noses are outlined, including uses in food, medical, environmental, and other industries. The document concludes that while not as sensitive as biological noses, electronic noses can perform analyses faster and at lower cost than human sniffers.
This document provides an introduction to food analysis. It discusses trends in consumer demand for safe, nutritious foods and the food industry's role in meeting these demands. Reasons for analyzing foods include government regulations, quality control, and characterizing raw materials, finished products, and properties during processing. The document outlines various standards and describes analyzing foods to ensure safety, authenticity, and other quality attributes. It also covers selecting appropriate analytical techniques and methods based on criteria like accuracy, cost, and applicability to different food matrices and properties.
Sensory evaluation is the scientific analysis of food and other products using human senses. It is used to measure, analyze, and interpret reactions to characteristics like appearance, smell, taste, feel and sound. There are subjective methods that rely on human opinions and objective methods that use instruments for physical and chemical analysis. Some common subjective tests include difference tests to identify sensory differences, rating tests to quantify characteristics, and descriptive tests to characterize attributes. Objective tests use instruments to measure physical qualities like texture, color, and viscosity. Sensory evaluation is important for new product development, quality control and determining consumer acceptance.
Computer Aided Sensory Evaluation of Food And BeveragesJagriti Bhasin
This document discusses computer-aided sensory evaluation tools for beverages. It describes electronic nose (e-nose) and electronic tongue (e-tongue) systems that can mimic and measure some human sensory functions like smell and taste. The e-nose uses sensor arrays and pattern recognition to detect volatile compounds. The e-tongue uses sensor arrays and electrochemical cells to analyze soluble compounds. Both tools generate data that requires multivariate analysis. The document also discusses the Compusense Five sensory evaluation software that facilitates planning, conducting, and analyzing sensory tests.
Detection of dilution_and_threshold_in_relation_to_food_productshubh_0712
This document discusses threshold tests and dilution tests used in sensory evaluation of foods. Threshold tests measure the minimum concentration of a stimulus that can be detected. There are different types of thresholds including detection, recognition, and terminal saturation thresholds. Dilution tests establish the smallest amount of an unknown substance that can be detected when mixed with a standard product. The document provides details on preparing solutions, number of solutions, and factors that can influence test results like age, sex, and sensitivity. It concludes that these tests are useful for analyzing complex foods and establishing minimum differences in flavors.
Seminar on Electronic-NOSE (E-NOSE) By- MAYANK SAHUmayank843
The document discusses electronic noses (e-noses), which aim to mimic the human sense of smell. E-noses consist of sensor arrays that detect odors and pattern recognition systems that interpret the sensor readings. They have various applications in areas like environmental monitoring, quality control, and medical diagnosis. While e-noses have advantages over human smell in speed, accuracy, and ability to detect hazardous substances, challenges remain in fully replicating the human olfactory system. Future improvements to sensor arrays and neural network techniques may lead to more advanced electronic noses.
The document discusses techniques for analyzing food flavor compounds. It begins with an introduction to flavor, defining it as both a sensory sensation and the components that produce that sensation. It then covers various techniques for isolating volatile flavor compounds from foods, including headspace extraction methods like static headspace, dynamic headspace, and solid phase microextraction, as well as distillation and extraction techniques like steam distillation, solvent extraction, and simultaneous distillation-extraction. The document emphasizes that the choice of isolation technique depends on the objective and nature of the analyte compounds.
The document discusses electronic noses, or e-noses. It defines an e-nose as a multi-sensor system that can detect and identify chemicals through sensor fusion and data analysis. E-nose sensors fall into four main categories: conductivity sensors, piezoelectric sensors, MOSFET sensors, and optical sensors. Conductivity sensors include polymer sensors and metal oxide sensors. Piezoelectric sensors include quartz crystal microbalance sensors and surface acoustic wave sensors. The document provides examples of how different sensor types work and concludes that preparing the presentation helped the authors learn more about e-noses.
MASS SPECTROMETRY IN THE FIELD OF FOOD INDUSTRYErin Davis
Mass spectrometry is an analytical technique that identifies chemicals in a sample by measuring the mass-to-charge ratio and abundance of gas-phase ions. It produces a mass spectrum plot showing ion abundance versus mass-to-charge ratio. Mass spectrometry is used to quantify known materials, identify unknown compounds, and elucidate molecular structure and properties. The technique involves converting the sample to gaseous ions, optionally with fragmentation, and then separating and detecting the ions.
Texture analysis of food can be done through both sensory and instrumental methods. Instrumental texture analysis involves using specialized equipment to apply controlled forces to food and record the response in terms of force, deformation, and time. This provides quantitative and objective measurements of texture parameters like hardness, cohesiveness, and springiness. Texture Profile Analysis is a common instrumental method that mimics chewing by compressing food twice and analyzing the force-time graph. Both sensory and instrumental analysis are important to understand food texture, correlate measurements, and ensure quality.
This document provides information on different types of sensory testing methods used to evaluate food products, including difference tests, rating tests, sensitivity tests, and descriptive tests. It describes various tests under each type, such as paired comparison tests, ranking tests, threshold tests, and numerical scoring tests. The tests involve presenting food samples to panels of judges and having them evaluate and rate the samples based on characteristics like taste, odor, and texture. The results are used to analyze differences between products and determine consumer preferences.
This document discusses modern techniques for food texture analysis, specifically texture profile analysis (TPA). TPA uses a texture analyzer to physically deform a food sample in a controlled manner through two compression cycles to simulate chewing. It measures the food's mechanical properties and how they correlate to sensory texture attributes. TPA can objectively measure parameters like hardness, springiness, cohesiveness and provide numerical values that can replace human sensory evaluation for quality control purposes. The results are presented graphically in a texture profile that characterizes the food sample.
Biosensors in food industry’ presentation by Sonika Singh, NIFTEM, M.tech Fi...Sonika Singh
A presentation on 'Biosensors in Food Industry'. This presentation is the my work of status paper report on the same topic. Bio sensors usage in food industry and its prospects. The presentation is mostly pictorial but give a good idea about present scenario of usage of bio sensors in food industry in India with special focus on dairy and agriculture.
This seminar talks about what is sensory evaluation, types and needs for sensory evaluation. Quality control and quality assurance and the use of sensory evaluation in food industries. Minimum requirement and new developments in QC/Sensory program.
Heat sterilization is a unit operation used to destroy microbes and enzymes in food through heating at high temperatures for an extended period. There are two main methods - in-container sterilization and UHT processes. In-container sterilization involves heating food inside sealed containers like cans to achieve shelf stability at room temperature for over 6 months. The time required for sterilization depends on factors like the physical state and size of the food, container size, food pH, and heat resistance of microbes. UHT processes heat foods to even higher temperatures (132°C) for shorter times before aseptically filling into sterile containers to obtain shelf-stable products without refrigeration.
Ultra High Temperature Processing of Food ProductsSourabh Bhartia
The document discusses ultra high temperature (UHT) processing of food products. UHT processing involves heating food to 135°C for 2-5 seconds to kill microorganisms and spores. This allows for longer shelf life without refrigeration. There are two main methods - direct heating which applies steam directly to the food, and indirect heating which uses a partition between the food and steam. Indirect heating includes plate heat exchangers, tubular heat exchangers, and scraped surface heat exchangers. UHT processing offers benefits like longer shelf life and packaging flexibility but requires complex sterile processing equipment.
1. Food processing automation aims to improve food safety, quality, and efficiency through technology.
2. Current automation in food industry consists of isolated automated processes, but full integration is needed.
3. Challenges include food variation and unique properties, but automation reduces costs and improves consistency.
The document discusses electronic noses (e-noses), which are devices that mimic the human sense of smell. An e-nose consists of sensors that detect volatile organic compounds in odors and a computing system that analyzes the sensor responses. E-noses have various applications in areas like environmental monitoring, quality control, and medical diagnosis. While they have advantages over human smell in speed, accuracy, and ability to detect more substances, challenges remain in fully replicating the human olfactory system. Future improvements to sensors and data analysis may lead to more advanced e-nose technologies.
The document discusses electronic noses, which are devices that mimic the human sense of smell. It describes electronic noses as consisting of an array of electronic sensors and a neural network for pattern recognition. The document then compares the biological nose to an electronic nose and discusses their similarities. It explains the need for electronic noses due to limitations of human sniffers. The working, principle, and applications of electronic noses are outlined, including uses in food, medical, environmental, and other industries. The document concludes that while not as sensitive as biological noses, electronic noses can perform analyses faster and at lower cost than human sniffers.
The document discusses electronic noses, which are devices that mimic the human sense of smell. It describes electronic noses as consisting of an array of electronic sensors and a neural network for pattern recognition. The document then compares the biological nose to an electronic nose and discusses their similarities. It explains the need for electronic noses due to limitations of human sniffers. The working, principle, and applications of electronic noses are outlined, including uses in food, medical, environmental, and other industries. The document concludes that while not as sensitive as biological noses, electronic noses can perform analyses faster and at lower cost than human sniffers.
This document summarizes a presentation on electronic noses. It begins with an introduction comparing biological noses to electronic noses. The need for electronic noses is that they are faster, more reliable, and can detect hazardous gases that humans cannot. The basic design of an electronic nose involves pulling a gas sample through a sensor array to produce response signals. Common sensor technologies are described along with the sample delivery, detection, and computing systems of electronic noses. Applications discussed include medical diagnosis, environmental monitoring, food quality control, and explosive detection. In conclusion, while electronic noses are cheaper and faster than biological noses, they still cannot match the sensitivity and selectivity of mammalian noses.
An electronic nose is a device that identifies the specific components of an odor and analyzes its chemical makeup. It consists of sensors for chemical detection and neural networks for pattern recognition. The electronic nose was developed to mimic the human nose and consists of three parts: a sample delivery system, detection system with sensors, and a computing system. Some applications of electronic noses include medical diagnosis, environmental monitoring, food quality control, and space applications. While electronic noses have advantages over biological noses, challenges remain in fully mimicking the human olfactory system. Future developments may lead to more advanced electronic nose technologies.
The document describes the components and functioning of an electronic nose. It discusses how electronic noses mimic the human olfactory system using an array of chemical sensors and pattern recognition. The main components are a sample delivery system to introduce vapors to sensors, a detection system consisting of various sensor types, and a computing system to analyze the response patterns. Applications mentioned include environmental monitoring, medical diagnosis, crime prevention, and food quality control.
An electronic nose uses an array of chemical sensors and pattern recognition systems to detect odors and flavors. It consists of three main parts: a sample delivery system that introduces odors to sensors, a detection system containing sensors that react and record responses to compounds, and a computing system that analyzes the sensor responses against a database to identify samples. Electronic noses are used in quality control, healthcare, security, environmental monitoring and other industrial applications such as detecting contaminants, monitoring storage conditions, diagnosing diseases from volatile compounds, and detecting explosives.
The document provides an overview of electronic noses (e-noses). It defines an e-nose as a device that detects odors and flavors using an array of sensors that generate electrical signals in response to volatile compounds. The document discusses the history, working principle, sensor technologies, applications, and conclusion of e-noses. It notes that e-noses were first reported in 1964 and aim to mimic the mammalian olfactory system to allow repeatable identification and classification of aroma mixtures. The working principle involves a sample delivery system to generate headspace, sensors to detect physical changes from compound absorption, and a computing system to analyze the responses.
Current and Future Research of E Nose(Electronic Nose)Nadiya Mahjabin
Abstract:-- Over last decade electronic sensing or e-sensing becomes an important
technology from both of technical and commercial point of view which refers to the
capability of reproducing human senses using sensor arrays and pattern recognition
system. An electronic nose is such an instrument which consists of mechanism for
identification of chemical detection such as an array of electronic sensors and a
mechanism of pattern recognition. This paper highlights the significant researches of
Electronic nose which are being performed currently and at the same time how can we
use it in the future more effectively .
This document presents information on electronic noses. It discusses that electronic noses are devices that detect odors and flavors using sensor arrays and pattern recognition systems, similarly to how humans sense smells. The three main parts of an electronic nose are a sample delivery system to introduce headspaces, a sensor detection system of sensors like MOS that react to volatile compounds, and a computing system to analyze the sensor responses. Electronic noses are used in various applications like research and development, quality control, and production to analyze samples and odors.
The document discusses the history and components of artificial noses. It describes how artificial noses were first conceptualized in 1982 and developed in 2008. The key components are a sample delivery system, detection systems using sensors like metal oxide semiconductors, and a computing system. Different types of sensors are explained, along with applications in quality control and future prospects like medical diagnostics and security screening. In conclusion, the artificial nose is presented as a useful analytical tool that can perform repetitive detection tasks better than humans.
ROLE OF SUBSTANTIAL CHARACTERISTICS IN ELECTRONIC NOSE SENSOR SELECTION FOR D...IAEME Publication
Electronic Nose has widen up the possibilities of detection and analysis of certain factors for environmental, medical, narcotic, military and many more application areas. A systematic approach for the parameter selection and choice of proper sensor arrays determines the quality of the expected output. The main motto behind the approach is to obtain certain outcomes as the final result of analysis carried out on the basis of data acquired. Certain characteristics and properties play a vital role in the entire process of odor recognition, ranging from sensor selection to odor measurement and analysis
Performance of electronic nose based on gas sensor-partition column for synth...TELKOMNIKA JOURNAL
Electronic nose (e-nose) has been developed and implemented in a wide area, included in food industries. This study was conducted to investigate the performance of an e-nose that utilizes a packed gas chromatography column and a gas sensor for classification of synthetic flavor products. There were six aroma variants of synthetic flavor evaluated, namely durian, jackfruit, ambonese banana, melon, orange and lemon. The e-nose was designed with four main parts, namely aroma provider, column and detector room, microcontroller, and data acquisition system. The device was operated automatically at a stable temperature of 60 °C. Collected data consisted of ten data of each sample was preprocessed by baseline equalization and normalization, extracted its distinctive feature and then were analyzed through pattern recognition analysis. There were two kinds of methods used to analyzed the patterns of the data, namely a fuzzy c-means clustering and an artificial neural network (ANN). With the fuzzy c-means clustering,
the result was six data clusters with an unbalanced number of members, indicated that this analysis could not classify samples properly. Meanwhile, analysis with the ANN could classify properly the samples with the level of accuracy of 70%.
The document discusses electronic noses (e-noses), which are devices that mimic the human sense of smell. It describes the major parts of an e-nose including sample delivery, detection, and computing systems. The document outlines the development of e-noses from first to third generations and provides an example device. Finally, it discusses current and potential future applications of e-noses in areas like medical diagnosis, environmental monitoring, food quality control, and crime prevention.
This document discusses electronic noses (e-noses), which are devices that can mimic the human sense of smell. E-noses use sensor arrays and pattern recognition systems to detect odors, similar to how the human nose uses olfactory receptors and neurons. The document describes the components of an e-nose, including sample delivery units, detection units with various sensor types, and computing units. It also provides examples of experimental e-nose setups and their applications such as monitoring food freshness, the environment, and use in bomb detection and rescue robots.
Neuro identification of some commonly used volatile organic compounds using e...Alexander Decker
This document describes a study that used an electronic nose system with three gas sensors and an artificial neural network to identify three volatile organic compounds (formaldehyde, acetone, and chloroform). Sensor responses were analyzed and 60% of data was used to train the neural network, which successfully identified the compounds. The system has potential for applications in environmental monitoring and industrial process control.
The document discusses electronic noses (e-noses), which are devices that mimic the human sense of smell. An e-nose uses an array of electronic sensors and pattern recognition systems to detect odors. It works by sampling odors, analyzing them using different sensors, and then using artificial intelligence to identify the odor based on previous samples. E-noses have various applications like environmental monitoring, medical diagnosis, and quality control in food production. While they have advantages over human smell in speed and sensitivity, e-noses still cannot perfectly mimic the complexity of the human olfactory system.
This document discusses computer aided sensory evaluation techniques, including e-tongue, e-nose, and texture profile analysis. The e-tongue uses an array of chemical sensors similar to human taste receptors to characterize liquid samples. The e-nose detects smells using an array of gas sensors and pattern recognition. Texture profile analysis uses a texture analyzer to mimic chewing and measure parameters like hardness, cohesiveness, and springiness of foods. Computerized sensory evaluation can reduce bias, save time, and provide consistent results compared to human panels.
The document summarizes a presentation on electronic noses (e-noses). It discusses how e-noses mimic the human olfactory system and are used to identify odors. E-noses contain an array of chemical sensors that change resistance when exposed to vapors and produce unique response patterns. The presentation covers the main components of e-noses including sample handling, sensing, data acquisition, and pattern recognition systems. Various sensor types like metal oxide, conducting polymer, optical, and piezoelectric sensors are also described. Examples of commercial e-nose applications in areas like agriculture, food, and manufacturing are provided.
On data collection time by an electronic noseIJECEIAES
We use electronic nose data of odor measurements to build machine learning clas- sification models. The presented analysis focused on determining the optimal time of measurement, leading to the best model performance. We observe that the most valuable information for classification is available in data collected at the beginning of adsorption and the beginning of the desorption phase of measurement. We demonstrated that the usage of complex features extracted from the sensors’ response gives better classification performance than use as features only raw values of sensors’ response, normalized by baseline. We use a group shuffling cross-validation approach for determining the reported models’ average accuracy and standard deviation.
2. Content
• Introduction
• What is E Nose?
• Need of E Nose
• How do we smell?
• Comparison of Human nose with E Nose
• Components of E Nose
• Working Principle of E Nose
• Advantages and Limitations
• Application of E Nose
• Conclusion
• References
3. Introduction
• Food quality depends on the color, taste, nutrition, safety, and sensory characteristics of foods.
People choose foods according to these aspects.
• It has been reported that the human nose has around 400 scent receptors and can detect at least
one trillion odors. Although the human nose can rate a smell, individuals' judgments may be bias,
and human nose cannot be used to sense toxic gases.
• In addition, human nose has detection limits for difference gases. Those limitations prevent the
human nose from being a universal tool for all smell-related discrimination and classification. (Tan
et al., 2021)
• Some methods/techniques such as total volatile basic nitrogen measurement, spectroscopies,
and chromatography’s are not usually suitable for online quality control of food product.
• New methods like electronic nose have been proposed for in-process and real-time evaluation
and controlling of food products. (kiani et al. 2016)
4. What is E Nose?
• An electronic nose can be defined as ‘an instrument which is
comprised of an array of electronic chemical sensors with
partial specificity and an appropriate pattern recognition
system, capable of recognizing simple or complex odors.
(Gardner, 1995)
• Electronic noses are engineered to mimic the mammalian
olfactory system.
• Can be regarded as modular system comprising a set of
active material which detect the odor, associated sensors
which transduce the chemical quantity into electrical signals,
followed by appropriate signal conditioning and processing
to classify known odors or identify unknown odors.
Fig. Cyranose 320 E Nose
Source: electronicsforu.com
5. Need of E
Nose
Human olfactory system may be unstable
with respect to mood or physical condition
Speedy, reliable new sensor technology are
used in e nose
Detection of hazardous and poisonous gas
are not possible with human nose
An e nose also overcome other problems
associated with the human olfactory system
There lies a great chance of difference in the
values got by each individual or each sniffer
6. How do we smell?
• Whenever we smell something, our nose and brain work
together to make sense of hundreds of very tiny invisible
particles, known as molecules or chemicals, that are floating
in the air.
• Tiny cells inside nostrils that talk to each other by electrical
impulses i.e., neurons, called olfactory neurons, have long
cable-like connections that send electrical messages to a
spot at the front of the brain, known as the olfactory bulb.
• Each olfactory neuron connects with a different neuron in
the olfactory bulb, which then sends this information to
other areas of the brain.
• Odor>olfactory nerve fibers > olfactory bulb > olfactory tract
> primary olfactory cortex > amygdala. Source: Wikipedia
7. Comparison of Human nose with E Nose
Fig. Structure of human olfactory system and e nose Source: Varnamkhasti et.al.,2016
10. I. A sample delivery system • The sample delivery system
enables the generation of
headspace of sample or
volatile organic compounds
which is a fraction analyzed.
• The system then sends this
head space into the
detection system of the
electronic nose.
• The sample delivery system
is essential to guarantee
constant operating
conditions.
Source: Y Zhong,
2019
11. II. A detection system • The detection system which
consists of a group of
sensors is the reactive part
of the instrument.
• When in contact with
volatile organic compounds
(VOCs) at that time the
sensors react causing
changes in electrical
characteristics.
• Adsorption of volatile
compounds on the sensor
surface causes a physical
change of the sensor; they
experience a change of
electrical properties.
• A specific response is
recorded by the electronic
interface transforming the
signal into a digital value.
Source: www.ou.edu
12. III. A computing system • Most of electronic noses use
sensor arrays that react to
volatile compounds.
• This part of the instrument
performs global fingerprint
analysis and provides results
and representation that can
be easily interpreted.
• Whenever the sensors sense
any smell, a specific
response is recorded that
signal is transmitted into the
digital value.
• Recorded data are then
computed based on
statistical models.
Fig. Artificial neural
network
Source: Wikipedia.org
Fig. Principal
component analysis
Source: Yang et al.,2015
13. E-Nose:
Working
Principle
• An air sample is pulled by a vacuum pump.
• It is led through a tube into a small chamber consisting of electronic
sensor array.
• A transient response is produced as the volatile organic compounds
in the sample interact with the surface of the sensor’s active
material.
• A steady state response is reached within few minutes.
• This response is then sent to a signal processing unit.
Source: Tan et al., 2020
14. E-Nose:
Working
Principle
• A washing gas such as an alcohol vapor is applied to the
array for a few seconds to a minute.
• This is done to remove the odorant mixture from the
surface and bulk of the sensor's active material.
• Finally, the reference gas is again applied to the array, to
prepare it for a new measurement cycle.
• A variety of basic sensors can be used according to the nose
strategy chosen.
• Each sensor in the array has different characteristics.
• The pattern of response across all the sensors in the array is
used to identify and/or characterize the odor.
16. E Nose Sensing System
• Using Array of sensors, each sensor designed to respond to a
specific chemical.
• Number of unique sensors must be at least as the number of
chemicals being monitored.
• Each Chemical vapor presented to the sensor array produces a
signature or pattern characteristics of the vapor.
• Use of Artificial Neural Network (ANN) along with array.
• Used to analyze complex data and to recognize patterns, are
showing promising results in chemical vapor recognition.
• Number of detectable chemicals is greater than that of
sensors.
• Electronic nose incorporating ANNs have been demonstrated
in various applications.
17. Sensors in E-Nose
• The sensor array is clearly the key element. It forms the primary step
in the detection or identification of an odorant.
18. Sr.
No.
Type of
Instrument
Model Manufacturer and country
No. of
Sensors
References
1 MOSFET sensor NST3320 Applied Sensor A.G., Sweden 23 Kovacs et al.(2010)
2 MOS sensor PEN2 Airsense Analytics GmbH, Germany 10 Campagnoli et al.(2011)
3 MOS sensor PEN3 Airsense Analytics GmbH, Germany 10 Yang et al.(2015)
4 MOS sensor FOX 4000 Alpha MOS, France 18 Huang et al.(2017)
5 Gas sensor ECGC12S Figaro USA Inc, Japan 6 Tan and Kerr (2019)
6 MOS sensor PEN3 Airsense Analytics GmbH, Germany 10 Long et al.(2019)
7 MOS sensor iNose Ruifen Trading Co., China 14 Chen et al.(2019)
8 MOS sensor SENS Central South University of Forestry &
Technology, China
8 Wen et al.(2019)
Different E-Nose sensors
19. Advantages
of e nose
• Fast and Precise
• E-Nose has wide range of sensitivity
• Easy to install and use
• Permanent data storage
• Not dependent on reference methods
• High selectivity and specificity
• Portable option available
• Both liquid and solid sample analysis
• It can also detect substances which are not detected
by human nose e.g., Hg
20. Limitations
of e nose
• The application of an electronic nose is limited due
to sensors and analytical methods.
• The gas sensor array has limitations such as sensor
poisoning, sensor drift, and sensitivity.
• Time delay between successive tests
• High cost of manufacturing and maintenance
• According to application, e-nose use is changed
• Sometimes loss of sensitivity in presence of high
conc. of single component
• The sensor arrays are sensitive to environmental
factors such as humidity and temperature.
• The methods of analyzing the data in the signal
processing system are not easy for food scientists.
21. APPLICATION
OF E NOSE
Analysis of
Food
Space Program
Application
In QC and R&D
laboratories
Fruit Ripening
Detection of
Explosives
Medical
Diagnosis
(Cancer)
Environmental
Monitoring
Applications of E Nose
22. Meat and Fish
• Electronic nose systems can be applied to detect
meat freshness (spoilage), and therefore can assess
the shelf life of meat. (Chen et al., 2019)
• It can also be applied to classify beef samples in the
relevant quality class (i.e., fresh, semi fresh, and
spoiled).(Kodogiannis et al., 2017)
• Zhang et al.,2017 explored the discrimination of
marine fish surimi using an electronic nose.
• Guney et al.,2015 used an electronic nose to
discriminate three different fish species.
23. Edible oils
• The electronic nose technique may be applied in the
classification, geographical origin determination, oil
adulterations, and oxidation assessment of edible oils
(Majchrzak et al., 2018).
• Wei et al..2018 used an electronic nose for rapid
detection of oil adulterations in peony seed oil.
• Xu et al.,2016 developed a qualitative method for
the analysis of edible oil oxidation using an electronic
nose.
24. Tea and Coffee
• An electronic nose is one of the best solutions to
analyze the quality of tea and coffee.
• The extract of tea leaves has chemical components,
including flavanol, caffeine, phenolic substances, fats,
amino acids, and volatile components. These are
sources of flavors.(Yu et al., 2021)
• Sharma et al.2017 developed a quartz crystal
microbalance sensor-based electronic nose method to
monitor the fermentation process of black tea.
• Coffee provides various flavors. Usually, roasted coffee
contains more than 600 components.
• It is very difficult to discriminate the quality of
adulterated coffee using human sensory panels.
Electronic noses have quantified the concentration
levels of the identified aromas in coffee (Loutfi et al.,
2015).
25. Milk
• An electronic nose can be used to identify milk
spoilage. Also, an electronic nose was used to
determine the shelf life of milk. (Y Zhong, 2019)
• An electronic nose was also used to determine
differences in milk flavorings(Baldwin et al., 2011).
• Using an electronic nose, Marsili et al. 2000 studied
the off-flavors in milk.
• The e nose proved to be an efficient tool in the rapid
determination of milk, yoghurt and cheese quality,
based on the aroma pattern.
• In recent advances, portable and prototype e-noses
have been used to investigate the quality of dairy
products.(Yakubu et al., 2021)
26. Fruits and
Vegetables
• An electronic nose can also be applied for
identification, ripeness, and quality grading of fruits
and vegetables (Brezmes et al., 2016).
• Chen et al.2018 confirmed the use of an electronic
nose to evaluate the freshness of fresh-cut green bell
pepper.
• Sanaeifar et al.2016 applied an electronic nose to
predict banana quality properties.
• Ezhilan et al.2018 built an electronic nose-based
method for royal delicious apple quality assessment.
27. Sr.
No.
Sample Application Data Analysis References
1 Apple/Pear Quality determination PCA Ezhilan et al. (2018)
2 Tomato Shelf life, Maturity PCA, PLS Feng et al. (2018)
3 Peach Fruit decay PLS Huang et al. (2017)
4 Citrus Detection of infection PCA, LDA Wen et al. (2019)
5 Tea Classification of different tea CNN Yu et al. (2021)
6 Saffron Detection of adulteration ANN, PCA Heidarbeigi et al. (2015)
7 Bell pepper Freshness assessment PCA Chen et al. (2018)
8 Coffee bean Taste Properties and volatile profile PCA Dong et al. (2019)
9 Banana Maturity and Quality determination PCA Chen et al. (2018)
10 Rice stem Volatile contents of brown rice plant hopper PCA, SVM Xu et al. (2018)
28. Conclusion
• An electronic nose is an electronic sensing device intended to detect odors or flavors.
• The electronic nose is an important tool in many different fields such as military, agriculture, processing
methods, and so on.
• The electronic nose technology has gained popularity in sensory science, notwithstanding the
controversies surrounding the nomenclature of the technology.
• We usually use electronic noses to detect the freshness and adulteration of products, as well as set
models to predict the shelf life of different products.
• However, electronic nose technology is still at the developing stage. There are still many problems.
• In the near future, scientists and academics should try their best to optimize the sensor array by
studying sensor material with high specificity and sensitivity according to the physicochemical feature of
the sample.
• We also need to select suitable methods according to the items we want to analyze.
• With the development of sensor technology, the biological chip, and biological information, the function
of the electronic nose will be infinitely close to the human olfactory system so that it will be good
enough to replace it and be widely used in a wider range of applications.
29. Conclusion
• There is no doubt that the electronic nose will be designed and fabricated into smaller and more
portable devices at low cost.
• One day, every person will be able to use an electronic nose instrument to detect food products to
ensure quality and safety and to make their lives more convenient, efficient, and healthy.
• A universal electronic nose capable of identifying or discriminating any gas sample type with high
efficiency and for all possible applications has not yet been built.
• This fact is largely due to the selectivity and sensitivity limitations of e-nose sensor arrays for specific
analyte gases.
• The application of electronic nose in the food industry can be seen is so widespread, in meat, aquatic
products, fruits and vegetables, dairy products and even spices.
• In a word, with the continuous development of Instrument Science and Computer Science, the
applications of intelligent olfactory system based on electronic nose will be more extensive in the future.
• Compared with sensory panels, e-noses are less biased and give more consistent measurements
between devices. Therefore, e-noses have broad applications.
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