Electronic nose as a modern tool for food designing.

Bhat, K. K (2005) Electronic nose as a modern tool for food designing. Indian Food Industry, 24 (1). pp. 67-68.

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Abstract

The principles of operation and factors affecting performance (instrument stability, repeatability, long term reproducibility, discriminative power and relevance of the sensor response to human olfactory perception) of electronic odour sensors are described. Steps involved in using and calibrating the electronic nose are described. Uses of the electronic nose are discussed including new product formulation, classification of coffee and tea by origin, checking shelf stability of packaged foods, detection of adulteration, checking quality of oils and detecting off-odours in musty and mouldy foods. [This paper was presented as part of a symposium entitled IFCON-03, held in Mysore, India].

Item Type:	Article
Uncontrolled Keywords:	APPARATUS-; SENSORY-ANALYSIS; ELECTRONIC-NOSES
Subjects:	600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
Divisions:	Sensory Science
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	18 Aug 2021 10:27
Last Modified:	18 Aug 2021 10:27
URI:	http://ir.cftri.res.in/id/eprint/6333

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