Chapter 31 Electrochemical sensors for food authentication

Abstract

Publisher Summary Electronic nose and electronic tongue are particularly suitable for carrying out rapid and objective sensory measurements, which are important in food industries. They are the common electrochemical sensor systems responding to flavor/odor (volatiles) or taste (solubles), using an array of simple and non-specific sensors and a pattern recognition software system. The key principle involved in the electronic nose concept is the transfer of the total headspace of a sample to a sensor array that detects the presence of volatile compounds in the headspace and a pattern of signals is provided that are dependent on the selectivity and sensitivity of sensors and the characteristics of the volatile compounds in the headspace. Contrary to traditional analytical methods, the electrochemical sensor responses do not need and do not provide information on the nature of the compounds under investigation, but only on digital fingerprint of the typical food products. Results illustrated in this chapter, it is clear that the sensor responses of the electronic nose can be used to define the threshold of the shelf-life of Crescenza samples, honey and wine stored at different temperatures.