Electronic Nose and Tongue - Advance Analytical Tools in Research and Industrial Applications

Ofir Benjamin, Food Science Department, Tel Hai College, Kyriat Shemona, Israel

Electronic nose and tongue are both unique sensitive instruments to evaluate the flavor profile of food. The e-nose named PEN3 from Airsense company consists of 10 sensors made of metal oxide material. The volatiles adsorb on the sensor creating a reduction-oxidation reaction. Each food sample has its own unique aroma fingerprint that can be compared to other samples using statistical tools such as PCA, DA. The advantages of using the E-Nose are related to its high sensitivity (ppb-ppm), low deviations and good monitoring for off-flavors and contaminants.  The e-tongue from Insent, Japan is capable to provide good estimation for all five taste senses intensity plus astringency. The sensors in the e-tongue are based on lipid membrane with strong selectivity to certain taste molecules. The e-tongue is capable to compare similar food products such as cheese and olive oil and to point out taste defects, adulteration and differences for taste attributes. Together with the E-Tongue, we are able to fully map the flavor profile of food products and realize changes due to process, shelf   life, packing. In the talk examples from research using both e-nose and tongue and other applications will be presented