ELECTRONIC NOSE AS USEFUL TOOL COMPLEMENTARY TO CONVENTIONAL TECHNIQUES FOR EVALUATING FOOD QUALITY

At current there is a great interest in developing new techniques for the food quality assessment. Electronic nose is considered an attractive technique for evaluating food aroma. In this work we present an overview of application examples of an electronic nose based on sol-gel metal oxide gas sensor array to the evaluation of some foodstuffs (milk, dry salami, olive oil and peach fruit). The responses of the sensor array to the flavours of these foodstuffs have been correlated with the results obtained by other standard techniques.