Electronic Nose as a Tool for Monitoring the Authenticity of Food. A Review

Anna Gliszczyńska-Świgło , Jarosław Chmielewski


Counterfeiting of food is recently one of the risks relevant for producers, distributors, retailers, consumers, and national governments from economic (price), health (allergens), and religious reasons. Flavour of several food products is one of the key attributes of their quality and authenticity. In the case of some foods, the aroma of a product is specific enough to discriminate an original product from its fraud or adulterated counterpart. Electronic nose (e-nose) is a rapid and powerful technique, which requires no special sample preparation to determine the aroma of a product. In the present review, the applications of different e-noses and chemometrics for determination of food authenticity including adulteration and confirmation of origin are discussed. E-noses of various configurations are a very promising tool for testing the authenticity of food products.
Author Anna Gliszczyńska-Świgło (WT / KTiAI)
Anna Gliszczyńska-Świgło,,
- Department of Technology and Instrumental Analysis
, Jarosław Chmielewski (WT / KTiAI)
Jarosław Chmielewski,,
- Department of Technology and Instrumental Analysis
Journal seriesFood Analytical Methods, ISSN 1936-9751, [1936-976X], (A 30 pkt)
Issue year2017
Publication size in sheets0.8
Keywords in EnglishFood authenticity . Food adulteration . Origin confirmation . Food aroma . Electronic nose . Chemometrics
ASJC Classification1106 Food Science; 2402 Applied Microbiology and Biotechnology; 3311 Safety Research; 1602 Analytical Chemistry; 2213 Safety, Risk, Reliability and Quality
Languageen angielski
Score (nominal)30
Score sourcejournalList
ScoreMinisterial score = 30.0, 11-03-2020, ArticleFromJournal
Publication indicators WoS Citations = 14; Scopus SNIP (Source Normalised Impact per Paper): 2017 = 0.868; WoS Impact Factor: 2017 = 2.245 (2) - 2017=2.2 (5)
Citation count*51 (2020-09-25)
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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