Advances in Electronic Noses and Tongues for Food Authenticity Testing

Currently there is an increase of consumer awareness about the quality and authenticity of food. Nowadays, for food analysis, electronic sensors are very often used because they require less time and operate at a lower cost per analysis than other techniques. This chapter summarizes achievements in the application of the electronic tongue and nose in food authenticity tests of the following groups of food products: dairy and meat products, fruits and vegetables, oils and vinegars, teas and coffees, nonalcoholic and alcoholic beverages, and others. It also explains the similarities between human senses and their artificial counterparts and includes a description of the most commonly used electronic noses and electronic tongues.