'Electronic noses': Towards the objective instrumental characterization of food aroma

The characterization of olfactory quality as a method for quality assurance is of great interest to the food industry. The objective evaluation, in real time, of the odour intensity of volatile compounds that are responsible for the aroma of food samples is now feasible by using gas sensors. This technology is certainly the most promising among new analytical methodologies for objective odour evaluation, but it is not a complete substitute for reference methods that use sensory panels. The main problem is the lack of a system that fits the current needs of many food analysts, but it is expected that improvements will result in further applications in the future.