Abstract
Food quality evaluation is a tedious job as it can be sensed either by its flavor, taste, or appearance. Sensory evaluation for food quality determination is very complex and depends on biological sensor systems and is subject to high variability depending on taster's mood, physical state, etc. Moreover, as it is purely subjective, the observations may vary for different tasters. For food industries the instrumental means for quality monitoring has significant appreciations which are repeatable, accurate, and reliable. Electronic nose is an array of sensors that senses based on aroma of samples. For the last two decades, electronic nose has been applied in several domains of applications in food analysis, for example, food quality monitoring based on seasonal effect, ageing, geographical origin, fermentation, etc. This chapter aims to focus on different domains of application of electronic nose in food analysis.
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