A review on combined odor and taste sensor systems

被引：65
作者：
Banerjee, Runu [1 ]
Tudu, Bipan [1 ]
Bandyopadhyay, Rajib [1 ,3 ]
Bhattacharyya, Nabarun [2 ,3 ]
机构：
[1] Jadavpur Univ, Dept Instrumentat & Elect Engn, Salt Lake Campus,Block LB,Sect III,Plot 8, Kolkata 700098, India
[2] Ctr Dev Adv Comp, Kolkata 700091, India
[3] ITMO Univ, Lab Artificial Sensory Syst, St Petersburg, Russia
来源：
JOURNAL OF FOOD ENGINEERING | 2016年 / 190卷
关键词：
Electronic nose; Electronic tongue; Sensor fusion; Pattern recognition; VIRGIN OLIVE OILS; ELECTRONIC NOSE; E-TONGUE; IMPROVED CLASSIFICATION; PATTERN-RECOGNITION; DATA FUSION; FOOD; ARRAY; COMBINATION; QUALITY;
D O I：
10.1016/j.jfoodeng.2016.06.001
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
When partaking of any food or beverage, we actually perceive its flavour, which is the combined effect of aroma and taste. This parallel processing of signals from our nose and tongue is possible due to the presence of large and complex biological neural networks in our brain. Artificial perception of odor and taste is attempted by the scientists using similar techniques, and is implemented with an array of sensors and an array of electrodes known as electronic nose and tongue, respectively. Fusion of electronic nose and tongue at various levels provides improved results for various applications This review article discusses different techniques of fusing electronic nose and tongue information as well as applications of the combined system in different fields. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：10 / 21
页数：12
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