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فساد
As microorganisms grow and metabolise, they produce chemicals, and the odours produced by these chemicals are indications of microbial spoilage of the food.
The potential uses of the artificial chemical senses for food and beverage encompasses the classic areas of interest: quality control of raw and manufactured products, evaluation of freshness/ spoilage/maturity of food and automatic control of aroma and taste, as well as detec- tion of authenticity and origin of food and beverages (Ciosek and Wroblewski, 2007; Ghasemi-Varnamkhasti et al.
Among the main applica- tions are quality control, detection of food spoilage or adulteration, evaluation of food shelf life or simple evaluations of food flavour.
One of the classic tasks in the food industry is evaluation of freshness/spoilage of food.
In an example application of such, Panigrahi and colleagues used an EN system with an array of seven MOX sensors to detect and classify spoilage of beef (Panigrahi et al.
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