For the needs of food producers and consumers, electronic tongue and electronic nose play
many roles for food quality and safety in food production, food supervision and daily life. The …

The ever increasing interest of consumers for safety, authenticity and quality of food
commodities has driven the attention towards the analytical techniques used for analyzing …

Electronic tongue systems are traditionally used to analyse: food products, water samples
and taste masking technologies for pharmaceuticals. In principle, their applications are …

Sensing technologies for objective evaluation such as the discrimination and quantification
of tastes have been developed since around 1990, before the discovery of taste receptors …

The state-of-the-art and current trends in the development of “aroma” analysis with electronic
noses are reviewed with special reference to applications to dairy-products. Some of the …

Electronic tongue systems are multisensor devices dedicated to automatic analysis of
complicated composition samples and to the recognition of their characteristic properties …

This paper examines the main features of modern electronic tongues (e-tongues) and their
most important applications in food analysis in this new century. The components of an e …

Nowadays, liquid applications of quartz crystal microbalance (QCM) opened a way for in situ
studies of proteins, vesicles and cells adsorbed from the solution onto the QCM surface. The …

This review examines the applications of electronic noses and tongues in food analysis. A
brief history of the development of sensors is included and this is illustrated by descriptions …

An electronic tongue composed of six different sensing units: a bare interdigitated electrode,
and interdigitated electrodes coated with stearic acid (SA), a polyaniline oligomer (16-mer) …