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Electronic noses in classification and quality control of edible oils: A review

Abstract

The growing demand for wholesome and nutritious food leads to intensification of production, which in turn can have a detrimental effect on quality and well-being of consumers. For that reason, it is important to develop novel methods of food control which would be characterized by a short time of analysis, adequate sensitivity and relatively low cost. One such technique involves the use of multi-sensory devices called electronic noses. In recent years there has been a rapid development of this method, especially in the area of food control. Electronic olfaction can be successfully used in the analysis of edible oils, in particular in the determination of the product’s geographical origin, and in detection of adulteration as well as deterioration caused by external factors.

Citations

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Details

Category:
Articles
Type:
artykuł w czasopiśmie wyróżnionym w JCR
Published in:
FOOD CHEMISTRY no. 246, pages 192 - 201,
ISSN: 0308-8146
Language:
English
Publication year:
2018
Bibliographic description:
Majchrzak T., Wojnowski W., Dymerski T., Gębicki J., Namieśnik J.: Electronic noses in classification and quality control of edible oils: A review// FOOD CHEMISTRY. -Vol. 246, (2018), s.192-201
DOI:
Digital Object Identifier (open in new tab) 10.1016/j.foodchem.2017.11.013
Verified by:
Gdańsk University of Technology

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