Smart coffee aromas: A literature review on electronic nose technologies for quality assessment

Abstract

One of the most important aspects of coffee's sensory experience is its scent, which is affected by roasting, microbial contamination, and place of origin. Electronic noses (ENs), which provide quick and precise identification of intricate odor patterns linked to microbial activity, have become highly effective instruments for evaluating coffee odors. This study examines the most recent uses of EN technology for evaluating coffee scent and emphasizes how important it is for assuring the safety and quality of the final product. The integration of ENs with artificial neural networks (ANNs) improves their precision in fragrance profile prediction and classification. Moreover, real-time smell profile monitoring is made possible by automated systems that use ENs, which helps with quality control in the coffee manufacturing process. Beyond the coffee business, EN technology is used in many other areas, including food safety, medical diagnostics, and environmental monitoring. Through innovation in fragrance analysis and quality control, this multidisciplinary approach promotes customer confidence and product integrity across industries.