| Contents |
Electronic noses and tongues in the food industry / Krishna Persaud -- Apple analysis and the electronic nose / Guohua Hui -- Electronic nose in dairy products / M.T.S.R. Gomes -- Coffee and the electronic nose / Evandro Bona, Rui Sérgio dos Santos Ferreira da Silva -- Bakery products and electronic nose / Santina Romani, María Teresa Rodriguez-Estrada -- Electronic noses for monitoring the quality of fruit / Jesús Brezmes, Eduard Llobet -- Possible application of electronic nose systems for meat safety: an overview / Sundar Balasubramanian, Jayendra Amamcharla, Jin-E Shin -- Multivariate approaches to electronic nose and PTR-TOF-MS technologies in agro-food products / Corrado Costa, Cosimo Taiti, Maria Concetta Strano, Giuseppe Morone, Francesca Antonucci, Stefano Mancuso, Salvatore Claps, Federico Pallottino, Lucia Sepe, Nadia Bazihizina, Paolo Menesatti -- Olive oil and electronic nose / Maria Stella Cosio, Andrea Romano, Matteo Scampicchio -- Rapeseed analysis by an electronic nose / Aleksander Kubiak -- Rice and the electronic nose / A.H. Abdullah, N.A. Rahim, M.J. Masnan, F.S.A. Saʹad, A. Zakaria, A.Y.M. Shakaff, O. Omar -- Electronic noses for the quality control of spices / Thomas Hübert, Carlo Tiebe, Ulrich Banach -- Tea and the use of the electronic nose / Runu Banerjee (Roy), Rajib Bandyopadhyay, Bipan Tudu, Nabarun Bhattacharyya -- Wine applications with electronic noses / Jesús Lozano, José Pedro Santos, M. Carmen Horrillo -- Electronic tongue principles and applications in the food industry / Larisa Lvova -- Beer analysis using an electronic tongue / Kiyoshi Toko, Yusuke Tahara -- Analysis of coffees using electronic tongues / Priscila Alessio, Carlos José Leopoldo Constantino, Cristiane Margarete Daikuzono, Antonio Riul Jr, Osvaldo Novais de Oliveira Jr -- Gliadins in foods and the electronic tongue / Ana C.A. Veloso, Luís G. Dias, Lígia R. Rodrigues, António M. Peres -- Electronic tongues applied to grape and fruit juice analysis / Cecilia Jiménez-Jorquera, Manuel Gutiérrez-Capitán -- Meat and fish spoilage measured by electronic tongues / Luis Gil-Sánchez, Ramón Martínez-Máñez, José M. Barat, Eduardo Garcia-Breijo -- Milk and dairy products analysis by means of an electronic tongue / Patrycja Ciosek -- Monitoring of fermentation and biotechnological processes / Alisa Rudnitskaya, Dmitry Kirsanov, Andrey Legin -- Phenolic compounds analyzed with an electronic tongue / Xavier Cetó, Manel del Valle -- Electronic tongue for the estimation of important quality compounds in finished tea / Arunangshu Ghosh, Bipan Tudu, Pradip Tamuly, Nabarun Bhattacharyya, Rajib Bandyopadhyay -- Drinking water analysis using electronic tongues / Mikhail Yu. Vagin, Mats Eriksson, Fredrik Winquist -- Electronic tongues for the organoleptic characterization of wines / María Luz Rodríguez Méndez, José A. De Saja, C. Medina-Plaza, C. García-Hernández -- Olive oil and combined electronic nose and tongue / Constantin Apetrei, Mahdi Ghasemi-Varnamkhasti, Irina Mirela Apetrei -- Alcoholic fermentation using electronic nose and electronic tongue / Susanna Buratti, Simona Benedetti -- Wine and combined electronic nose and tongue / Carla Guanais Branchini, Larisa Lvova, Corrado Di Natale, Roberto Paolesse. |
| Abstract |
Electronic Nose and Tongue in Food Science describes the electronic products of advanced chemical and physical sciences combined with intuitive integration of microprocessors, advanced bioinformatics and statistics. These include, for example, voltammetric, bio-electronic, piezoelectric platforms made from a variety of components including, nanoparticles, enzyme biosensors, heavy metals, graphite-epoxy composites, metal oxide semiconductors, microelectrodes, microfluidic channels, pre-manufactured gas sensors, redox enzymes and others and is an ideal resource for understanding and utilizing their power in Food Science settings. Devices used to analyse one particular food item can theoretically be adapted for other food items or components. This does not just mean the re-deploying the physical platforms but also the mode of bioinformatic and statistical analysis. This includes artificial neural networks (ANN), linear discriminant analysis (LDA), partial least squares (PLS), principal component analysis (PCA) etc. In other words, there is cross transference of chemistry, physics, concepts, techniques, findings and approaches from one food to another. Electronic noses and tongues are two of these devices but are advancing in application and importance. This book provides examples of the use of electronic noses and tongues to characterise components that contribute to sensory or compositional profiles, from ripening to harvesting and from storage of raw materials to packaging and consumption. These devises are suitable for high-throughput analysis, quality control or to determine the nature and extent of spoilage and adulteration, and have also been used to ascertain the geographical origins of food and mixtures. |
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