Libranose and freshsense electronic noses integration for fish freshness evaluation

For the instrumental analysis of fish freshness several different methods have been proposed based on different principles (such as mechanical, electrical, and optical). Although it is well known that the headspace composition changes greatly during the spoilage process, the difficulties in sampling and measuring the headspaces with traditional analytical chemistry techniques makes the practical implementation of this principle not viable. Recently, the advent of sensor array technology has given the possibility to reconsider the headspace variation for instrumental applications.