The aim of this review is to describe the volatile aroma compounds of green coffee beans
and evaluate sources of variation in the formation and development of coffee aroma through …

This paper provides a review of the most recent works in electronic noses used in the food
industry. Focus is placed on the applications within food quality monitoring that is, meat …

Electronic nose (e-nose) has emerged as a potential instrument in various areas of food
safety assessment for rapid early detection of contamination and defect in food production …

The electronic nose (e-nose) is designed to crudely mimic the mammalian nose in that most
contain sensors that non-selectively interact with odor molecules to produce some sort of …

Electronic-nose (e-nose) instruments, derived from numerous types of aroma-sensor
technologies, have been developed for a diversity of applications in the broad fields of …

The objective of this review is to evaluate the influence of six factors on coffee volatiles. At
present, the poor aroma from robusta or low‐quality arabica coffee can be significantly …

Quality assurance has always been an important issue in the production and utilization of
medicinal and aromatic plants. Most medicinal plants have aromatic characteristics due to …

Fermented foods and beverages have become a part of daily diets in several societies
around the world. Emitted volatile organic compounds play an important role in the …

Real-time gas classification is an essential issue and challenge in applications such as food
and beverage quality control, accident prevention in industrial environments, for instance. In …

The appreciation of food is based on the perception of many senses; in fact for a total
estimation the human senses are involved. Biomimetics as the 'abstraction of good design …