Using electronic tongues and noses to assess food.

Abstract

Abstract Electronic noses and tongues are analytical instruments based on an array of partially selective chemical sensors and multivariate data processing tools. They have become popular analytical tools during the last two decades and a wide range of applications have been reported. Such tasks as classification of samples according to the properties of interest, quantification, process control and taste and flavour prediction have been addressed. This review deals with the applications of electronic nose and tongue systems to the food analysis published in the last 5 years. The review is organized according to food type rather than type of system or analytical task. Also a brief history of the development of electronic noses and tongues is presented. An overview of existing sensor systems and types of sensors used in them is given together with the information about commercial instruments. Practical aspects of electronic nose and tongue application are briefly discussed.