Invited Review Article: An odor-sensing system—powerful technique for foodstuff studies

Article Outline

1. INTRODUCTION
2. SENSATIONS OF TASTE AND SMELL
   1. Sense of taste
   2. Sense of smell
3. ELECTRONIC NOSE DEFINITION
   1. Brief history of the electronic nose
4. CONSTRUCTION AND OPERATING PRINCIPLES OF THE ELECTRONIC NOSE
5. SENSOR ARRAYS IN ELECTRONIC NOSE SYSTEMS
   1. “Cold” class conductivity sensors
      1. Conducting polymer sensors
         1. a. Intrinsically conductive polymer chemiresistor arrays
         2. b. Conductive polymer composite chemiresistor arrays
   2. B “Hot” class conductivity sensors
      1. Metal oxide semiconductor sensors
      2. Metal-oxide semiconductor field-effect transistors
   3. “Cold” class piezoelectric sensors
      1. Bulk acoustic wave sensors
      2. Surface acoustic wave sensors
   4. Electrochemical sensors
   5. Smell-seeing (optical) sensors
6. GAS CHROMATOGRAPHY AND MASS SPECTROMETRY-BASED ELECTONIC NOSES
   1. GC/SAW
   2. MS-based electronic nose
      1. Ion mobility spectrometry and high-field asymmetric waveform ion mobility spectrometry
7. COMPARISON OF GAS CHROMATOGRAPHY-OLFACTROMETRY AND ARTIFICIAL NOSES
8. DATA ANALYSIS METHODS
9. APPLICATION OF E-NOSE INSTRUMENT
   1. Application in food industry
      1. Dairy products
      2. Meat and fish
      3. Beverages
      4. Fruit and vegetables
      5. Other applications
         1. a. Coffee
         2. b. Tea
         3. c. Grains
         4. d. Honeys
10. SUMMARY