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Some more recent applications of electronic tongue in food quality and safety characterization. Table 1

Table 1 Some more recent applications of electronic tongue in food quality and safety characterization. Table 1

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Fig. 1. Process of reception and the subsequent action in biological artificial systems (with kind permission from Toko, 2006).
Fig. 1. Process of reception and the subsequent action in biological artificial systems (with kind permission from Toko, 2006).
Fig. 2. (a) Taste and smell reception. (b) Nose receptors for odor substances (with kind permission from Toko, 2006). The reception mechanism in taste sense is not yet obvious. Bio- logical membrane of the taste cell as an epidermal cell receives chemical substances. At the first stage of chemical reception, the potential of the biological membrane is changed (Matsumura et al., 2009). The reception of chemical substances by taste and olfactory cells is illustrated in Fig. 2a. As depicted in Fig. 2b the pro- cess of reception of odorants is performed by olfactory cells and then doing the transduction of information to the brain. The olfac- tory cells directly elicit spike trains once the olfactory cilia receive
Fig. 2. (a) Taste and smell reception. (b) Nose receptors for odor substances (with kind permission from Toko, 2006). The reception mechanism in taste sense is not yet obvious. Bio- logical membrane of the taste cell as an epidermal cell receives chemical substances. At the first stage of chemical reception, the potential of the biological membrane is changed (Matsumura et al., 2009). The reception of chemical substances by taste and olfactory cells is illustrated in Fig. 2a. As depicted in Fig. 2b the pro- cess of reception of odorants is performed by olfactory cells and then doing the transduction of information to the brain. The olfac- tory cells directly elicit spike trains once the olfactory cilia receive
Recent cases of electronic nose application to food quality and safety characterization.
Recent cases of electronic nose application to food quality and safety characterization.
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Electronic NoseSensory Evaluation
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