The Electronic Nose: Artificial Olfaction Technology by Himanshu K. Patel

Author:Himanshu K. Patel
Language: eng
Format: epub
Publisher: Springer India, New Delhi

The performance of an artificial sense such as the E-tongue can be considerably enhanced by the combination of sensors based on different technologies. The reason is, of course, that for each new measurement principal added, also a new dimension of information is added. A natural extension of this fundamental concept is the combination of different artificial senses. This is especially important when estimating the quality of food, since the guide is the impression of the human being using all five senses [6].

A taste sensor system is used to categorize the different basic taste sensations (sour, salt, bitter, sweet and “umami”), and the results are compared with human test panels. An E-tongue classifies a quality of one or another kind in food, drinks, water, process fluids etc., and the results are not necessarily compared with human sensations, but with other quality properties of the sample [1]. Figure 5.3 represents the schematic analysis of the E-tongue system.

Fig. 5.3E-tongue analysis schematic

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