2.2. New Approaches 707 2.2.1. Optical Sensor Systems 707 2.2.2. Mass Spectrometry 708 2.2.3. Ion Mobility Spectrometry 708 2.2.4. Gas Chromatography 709 2.2.5. Infrared Spectroscopy 709 2.2.6. Use of Substance-Class-Specific Sensors 709 2.3. Combined Technologies 710 3. Companies 710 4. Application Areas 710 4.1. Food and Beverage 712 4.2. Environmental Monitoring 715 4.3. Disease Diagnosis 716 5. Research and Development Trends 718 5.1. Sample Handling 719 5.2. Filters and Analyte Gas Separation 719 5.3. Data Evaluation 720 6. Conclusion 721 7. References 722

/pdf/electronic-nose-current-status-and-future-trends-475b22mugv.pdf

Electronic nose: current status and future trends.

A 21st century technique for food control: Electronic noses

The objective of this work is to review all known physico-chemical methods used for the determination of the botanical origin of honey. In earlier works special attention is ascribed to the classification power of different classification methods (Persano Oddo et al., 1995b, 2000; Anklam, 1998; Molan, 1998; Bogdanov and Martin, 2002). This review gives a critical evaluation of all physico-chemical methods, which have been used up to the present time for the classification of unifloral honeys. The review is divided into two parts. The first one provides a general survey of classical physico chemical methods. These methods are mostly validated and widely used in the routine control of honey. In the second part the utility of new methods for authentication of botanical origin is discussed. In most cases, these methods are not yet harmonised and validated for routine use. The principle of each new method is briefly discussed, without going into details, which can be found in the cited references.

/pdf/physico-chemical-methods-for-the-characterisation-of-3n6msvfukv.pdf

Physico-chemical methods for the characterisation of unifloral honeys: a review

The relative potential of various technologies for the confirmation of food authenticity and quality are discussed. Techniques that have found new applications in the field of quality assurance since 2001 are discussed in terms of their potential ease of application in an industrial setting. The use of specific techniques with chemometric analysis for the classification of food samples based on quality attributes is also included in this review. The techniques discussed are spectroscopy (UV, NIR, MIR, visible, Raman), isotopic analysis, chromatography, electronic nose, polymerase chain reaction, enzyme-linked immunosorbent assay and thermal analysis.

/pdf/recent-technological-advances-for-the-determination-of-food-z0n56pt0zc.pdf

Recent technological advances for the determination of food authenticity

The most recent contributions on solventless extraction techniques have been reviewed. This paper deals with those techniques that use solid phases, such as solid-phase microextraction, liquid phases, such as single-drop microextraction and hollow-fibre liquid-phase microextraction, and subcritical fluids, such as subcritical water extraction. In all cases, the most recent publications have been critically studied. Direct extraction and derivatization processes to facilitate the extraction of analytes in different areas have been included. Hyphenated approaches, if available, are also included in this review. Comparison of techniques organized by analytes and matrices also enhances this critical overview of solventless techniques.

Critical review on recent developments in solventless techniques for extraction of analytes

An electronic nose based on mass spectrometry has been applied to the control of the authenticity of the botanical origin of honey. PCA and DFA models were built based on groups of samples identified as typical unifloral honey by a classical method, i.e. a combination of sensory, pollen and physicochemical analysis. Swiss unifloral honeys of the following types were analysed: acacia, chestnut, dandelion, lime, fir and rape. Three different sampling modes were tested: static headspace (SHS), solid-phase micro-extraction (SPME) and inside-needle dynamic extraction (INDEX). The last two showed interesting abilities to extract volatile components in a higher concentration and, most important, heavier compounds than SHS. The best classification, under the sampling conditions used, was provided by the SPME sampling mode. This method proved to be fast, reliable and powerful for this type of task. A good correlation was found between the present approach and the classical one for the determination of the botanical origin of honey.

Classification of unifloral honeys with an MS-based electronic nose using different sampling modes: SHS, SPME and INDEX

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Classification of unifloral honeys with an MS-based electronic nose using different sampling modes: SHS, SPME and INDEX