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 …

Fruits produce a wide range of volatile organic compounds that impart their characteristically
distinct aromas and contribute to unique flavor characteristics. Fruit aroma and flavor …

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 …

Electronic noses (E-noses) use various types of electronic gas sensors that have partial
specificity. This review focuses on commercial and experimental E-noses that use metal …

The human senses have always been used to assess food quality. Although the senses of
sight, hearing, taste, smell, and touch are used daily in all aspects of our lives, their …

The previously developed and optimized headspace solid-phase microextraction (HS-
SPME)-GC–time-of-flight (TOF) MS analytical method for the determination of compounds …

Vanillin yield, microscopic structure, antioxidant activity and overall odour of vanilla extracts
obtained by different treatments were investigated. MAE showed the strongest extraction …

Explore the Pros and Cons of Food Analysis InstrumentsThe identification, speciation, and
determination of components, additives, and contaminants in raw materials and products will …

Analysis of 34 Sauvignon Blanc wine samples from three different countries and six regions
was performed by gas chromatography–mass spectrometry (GC–MS). Linear discriminant …

Recent advances in the sample handling techniques as part of analytical workflow of
analysis with electronic nose systems are reviewed. Classic approaches of headspace …