Electronic noses and tongues

Electronic noses and tongues, designed to perceive artificially the odor-active molecules in a sample’ headspace, and the compounds involved in taste dispersed in aqueous solutions, have seen increased use in the food and beverage industries, as rapid and reliable tools for quality assessment, classification, and authentication of several food items. The use of chemometrics and pattern recognition methods, together with electronic senses, emerged to be a powerful analytical approach. In this chapter, an overview of the recent achievements in this field is given. Moreover, the recent research trends to overcome the actual sensors shortcomings, including sensor fusion techniques and novel gas and liquid sensing systems will be addressed.