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Rha MS, Cho HJ, Yoon JH, Kim CH. Gustatory dysfunction in patients with olfactory dysfunction and the associated factors. Rhinology 2022; 60:200-206. [PMID: 35174812 DOI: 10.4193/rhin21.309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
BACKGROUND Little is known about the occurrence of gustatory dysfunction (GD) in relation to different aetiologies of olfactory dysfunction (OD) as assessed by psychophysical chemosensory tests. The aim of this study was to analyse gustatory function in patients with OD and to investigate clinical factors associated with GD. METHODS A total of 742 individuals who underwent both olfactory and gustatory function tests at a tertiary medical centre from November 2019 to March 2021 were retrospectively enrolled. Olfactory and gustatory function were assessed by the YSK olfactory and gustatory function tests, respectively. Patients with OD were classified into four groups according to the aetiology: sinonasal disease, post-infection OD (PIOD), post-traumatic OD (PTOD), and others. Secondary outcomes included age, sex, smoking history, and alcohol history. RESULTS Among the 488 patients with OD, 93 (19.1%) showed GD and 395 (80.9%) had normal gustatory function. Only 25 (9.8%) among 254 individuals with normosmia showed GD. Analyses of these frequencies revealed a significant association between OD and GD. In addition, the taste score was significantly lower in patients with OD than individuals with normosmia. The frequency of GD was significantly higher in patients with PTOD (53.6%) than in those with OD of other aetiologies (sinonasal disease, 6.7%; PIOD, 13.0%; others, 24.4%). In the multivariate analysis, age ≥55 years and PTOD were associated with a high frequency of GD among patients with OD. CONCLUSIONS The current study show that GD is significantly associated with OD. In particular, GD is more common in patients with PTOD than in those with OD of other aetiologies.
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Affiliation(s)
- M-S Rha
- Department of Otorhinolaryngology, Yonsei University College of Medicine, Seoul, Republic of Korea
| | - H-J Cho
- Department of Otorhinolaryngology, Yonsei University College of Medicine, Seoul, Republic of Korea.,The Airway Mucus Institute, Yonsei University College of Medicine, Seoul, Republic of Korea.,The Korea Mouse Phenotyping Center, Yonsei University College of Medicine, Seoul, Republic of Korea
| | - J-H Yoon
- Department of Otorhinolaryngology, Yonsei University College of Medicine, Seoul, Republic of Korea.,The Airway Mucus Institute, Yonsei University College of Medicine, Seoul, Republic of Korea.,The Korea Mouse Phenotyping Center, Yonsei University College of Medicine, Seoul, Republic of Korea.,Global Research Laboratory for Allergic Airway Diseases, Yonsei University College of Medicine, Seoul, Republic of Korea
| | - C-H Kim
- Department of Otorhinolaryngology, Yonsei University College of Medicine, Seoul, Republic of Korea.,The Airway Mucus Institute, Yonsei University College of Medicine, Seoul, Republic of Korea.,The Korea Mouse Phenotyping Center, Yonsei University College of Medicine, Seoul, Republic of Korea.,Medical Research Center, Yonsei University College of Medicine, Seoul, Republic of Korea
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2
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Using Sensory Wheels to Characterize Consumers' Perception for Authentication of Taiwan Specialty Teas. Foods 2021; 10:foods10040836. [PMID: 33921366 PMCID: PMC8070119 DOI: 10.3390/foods10040836] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 04/06/2021] [Accepted: 04/09/2021] [Indexed: 02/08/2023] Open
Abstract
In the context of fair trade and protection of consumer rights, the aim of this study was to combat adulteration, counterfeiting, and fraud in the tea market, and rebuild the image of high-quality Taiwan teas. Experts at the Tea Research and Extension Station, Taiwan (TRES), are engaged in promotion of the systems of origin identification (AOC) and grading for authentication of Taiwan's premium teas. From tea evaluation competitions (bottom-up quality campaign), the flavor descriptions and consumers' perceptions were deconvoluted and characterized for the eight Taiwan specialty teas, namely, Bi-Luo-Chun, Wenshan Paochong, High-Mountain Oolong, Dongding Oolong, Tieh-Kuan-Yin, Red Oolong, Oriental Beauty, and Taiwan black tea. Then, according to the manufacturing processes, producing estates and flavor characters, the specialty teas were categorized into six sensory wheels. The flavor descriptors of the sensory wheels were also recognized in consumers' feedback. In recent years, the performance of international trade in tea also demonstrates that the policy guidelines for authentication of specialty teas are helpful to the production and marketing. Furthermore, the development of sensory wheels of Taiwan's specialty teas is the cornerstone to the establishment of the Taiwan-tea assortment and grading system (TAGs) for communication with the new generation consumers, enthusiasts, sellers, and producers.
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3
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Kim EHJ, Paredes D, Motoi L, Eckert M, Wadamori Y, Tartaglia J, Wade C, Green C, Hedderley DH, Morgenstern MP. Subthreshold chemesthetic stimulation can enhance flavor lastingness of a soft chewable candy. Food Res Int 2021; 140:109883. [PMID: 33648200 DOI: 10.1016/j.foodres.2020.109883] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 10/29/2020] [Accepted: 10/31/2020] [Indexed: 10/23/2022]
Abstract
In addition to taste and aroma components of a flavor, FEMA GRAS approved chemesthetic flavor ingredients deliver a trigeminal experience or chemesthetic effect and provide a third dimension to overall flavor experience. In this study, we explored the impact of chemesthetic stimulation on dynamic flavor perception, acceptability and salivation, with two base flavors (mint, watermelon), using a soft chewable candy as a model food. Each base flavor was augmented with three increasing levels of a mixture of chemesthetic flavor ingredients, which provided a cooling sensation; subthreshold, detection threshold, and supra-threshold levels. Thirty-six panelists were asked to rate the perceived flavor intensity of each sample during eating and after swallowing using time intensity analysis. Lastingness after swallowing was measured as the time for the flavor intensity to drop below 25% of the maximum intensity perceived during chewing. Compared with the control, the addition of chemesthetic flavor ingredients increased the perceived flavor intensity during chewing and the flavor lastingness after swallowing for both mint and watermelon flavor. These effects started from the addition of subthreshold concentration of chemesthetic flavor ingredients and further increased with increasing the concentration of chemesthetic flavor ingredients added. By adding the subthreshold concentration of chemesthetic flavor ingredients, the flavor lastingness was increased by 32% for mint flavor and 22% for watermelon flavor. The acceptability of these weak-flavored soft chewable candy test samples was significantly increased towards 'just right' with increasing concentrations of chemesthetic flavor ingredients, even at subthreshold level. However, chew time and saliva flow rate were not affected by the addition of chemesthetic flavor ingredients. The increased flavor lastingness by the addition of chemesthetic flavor ingredients could therefore be explained by perceptual interaction between chemesthesis and flavor perception.
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Affiliation(s)
- Esther H-J Kim
- The New Zealand Institute for Plant and Food Research Limited, Lincoln, New Zealand.
| | - Dulce Paredes
- Takasago International Corporation (USA), Rockleigh, NJ, USA
| | - Lidia Motoi
- The New Zealand Institute for Plant and Food Research Limited, Lincoln, New Zealand
| | - Markus Eckert
- Takasago International Corporation (USA), Rockleigh, NJ, USA
| | - Yukiko Wadamori
- The New Zealand Institute for Plant and Food Research Limited, Lincoln, New Zealand
| | | | - Cath Wade
- The New Zealand Institute for Plant and Food Research Limited, Lincoln, New Zealand
| | - Carter Green
- Takasago International Corporation (USA), Rockleigh, NJ, USA
| | - Duncan H Hedderley
- The New Zealand Institute for Plant and Food Research Limited, Palmerston North, New Zealand
| | - Marco P Morgenstern
- The New Zealand Institute for Plant and Food Research Limited, Lincoln, New Zealand
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4
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Spence C. Temperature-Based Crossmodal Correspondences: Causes and Consequences. Multisens Res 2020; 33:645-682. [PMID: 31923885 DOI: 10.1163/22134808-20191494] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Accepted: 11/13/2019] [Indexed: 12/15/2022]
Abstract
The last few years have seen an explosive growth of research interest in the crossmodal correspondences, the sometimes surprising associations that people experience between stimuli, attributes, or perceptual dimensions, such as between auditory pitch and visual size, or elevation. To date, the majority of this research has tended to focus on audiovisual correspondences. However, a variety of crossmodal correspondences have also been demonstrated with tactile stimuli, involving everything from felt shape to texture, and from weight through to temperature. In this review, I take a closer look at temperature-based correspondences. The empirical research not only supports the existence of robust crossmodal correspondences between temperature and colour (as captured by everyday phrases such as 'red hot') but also between temperature and auditory pitch. Importantly, such correspondences have (on occasion) been shown to influence everything from our thermal comfort in coloured environments through to our response to the thermal and chemical warmth associated with stimulation of the chemical senses, as when eating, drinking, and sniffing olfactory stimuli. Temperature-based correspondences are considered in terms of the four main classes of correspondence that have been identified to date, namely statistical, structural, semantic, and affective. The hope is that gaining a better understanding of temperature-based crossmodal correspondences may one day also potentially help in the design of more intuitive sensory-substitution devices, and support the delivery of immersive virtual and augmented reality experiences.
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Affiliation(s)
- Charles Spence
- Crossmodal Research Laboratory, Oxford University, Oxford, UK
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5
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Sáenz-Navajas MP, Ferrero-Del-Teso S, Jeffery DW, Ferreira V, Fernández-Zurbano P. Effect of aroma perception on taste and mouthfeel dimensions of red wines: Correlation of sensory and chemical measurements. Food Res Int 2019; 131:108945. [PMID: 32247501 DOI: 10.1016/j.foodres.2019.108945] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2019] [Revised: 12/17/2019] [Accepted: 12/21/2019] [Indexed: 01/25/2023]
Abstract
The present study was aimed at increasing the understanding of red wine mouthfeel by investigating the potential cross-modal effect of aroma and establishing relationships between sensory dimensions and chemical measurements. Investigations involved a set of 42 non-wooded red wines that were described with a novel application of a variant of the rate-all-that-apply sensory methodology ("rate-K attributes") by a group of Spanish wine experts under two conditions: (1) with no aroma perception (using nose clips) and (2) with aroma perception. In parallel, ethanol content, pH, titratable acidity, tannin activity, concentration of tannins, and spectroscopic measures of wines were determined. Results suggest that aroma does not play a main effect on taste or mouthfeel perception of red wines, except for oily mouthfeel, which was hypothesised to be masked by earthy aromas and enhanced by alcoholic nuances attributed to cognitive interactions. Independent and non-correlated mouthfeel dimensions such as dry/silky and sticky, grainy, prickly or oily were also identified. Tannin activity was shown to be highly positively correlated to dry on the palate, and tannin concentration with both overall dry and dry on the palate. A significant partial least squares regression model showed that tannin concentration and activity (positive contribution) as well as pH values (negative) were good predictors of the mouthfeel dimension mainly related to dry and sticky terms.
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Affiliation(s)
- María-Pilar Sáenz-Navajas
- Laboratorio de Análisis del Aroma y Enología (LAAE), Departamento de Química Analítica, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate unit to Instituto de las Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain.
| | - Sara Ferrero-Del-Teso
- Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja-Consejo Superior de Investigaciones Científicas-Gobierno de La Rioja), Departmento de Enología, Logroño, La Rioja, Spain
| | - David W Jeffery
- Department of Wine and Food Science, The University of Adelaide (UA), PMB 1, Glen Osmond, South Australia 5064, Australia
| | - Vicente Ferreira
- Laboratorio de Análisis del Aroma y Enología (LAAE), Departamento de Química Analítica, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate unit to Instituto de las Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain
| | - Purificación Fernández-Zurbano
- Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja-Consejo Superior de Investigaciones Científicas-Gobierno de La Rioja), Departmento de Enología, Logroño, La Rioja, Spain
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7
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Abstract
Theorizing around the topic of attention and its role in human information processing largely emerged out of research on the so-called spatial senses: vision, audition, and to a lesser extent, touch. Thus far, the chemical senses have received far less research interest (or should that be attention) from those experimental psychologists and cognitive neuroscientists interested in the topic. Nevertheless, this review highlights the key role that attentional selection also plays in chemosensory information processing and awareness. Indeed, many of the same theoretical approaches/experimental paradigms that were originally developed in the context of the spatial senses, can be (and in some cases already have been) extended to provide a useful framework for thinking about the perception of taste/flavour. Furthermore, a number of those creative individuals interested in modifying the perception of taste/flavour by manipulating product-extrinsic cues (such as, for example, music in the case of sonic seasoning) are increasingly looking to attentional accounts in order to help explain the empirical phenomena that they are starting to uncover. However, separate from its role in explaining sonic seasoning, gaining a better understanding of the role of attentional distraction in modulating our eating/drinking behaviours really ought to be a topic of growing societal concern. This is because distracted diners (e.g., those who eat while watching TV, fiddling with a mobile device or smartphone, or even while driving) consume significantly more than those who mindfully pay attention to the sensations associated with eating and drinking.
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Affiliation(s)
- Charles Spence
- Crossmodal Research Laboratory, Department of Experimental Psychology, Anna Watts Building, University of Oxford, Oxford, OX2 6GG, UK
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8
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Affiliation(s)
- Charles Spence
- Crossmodal Research Laboratory, Department of Experimental Psychology; University of Oxford; Oxford United Kingdom
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9
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Wnuk E, de Valk JM, Huisman JLA, Majid A. Hot and Cold Smells: Odor-Temperature Associations across Cultures. Front Psychol 2017; 8:1373. [PMID: 28848482 PMCID: PMC5554377 DOI: 10.3389/fpsyg.2017.01373] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2017] [Accepted: 07/28/2017] [Indexed: 12/02/2022] Open
Abstract
It is often assumed odors are associated with hot and cold temperature, since odor processing may trigger thermal sensations, such as coolness in the case of mint. It is unknown, however, whether people make consistent temperature associations for a variety of everyday odors, and, if so, what determines them. Previous work investigating the bases of cross-modal associations suggests a number of possibilities, including universal forces (e.g., perception), as well as culture-specific forces (e.g., language and cultural beliefs). In this study, we examined odor-temperature associations in three cultures—Maniq (N = 11), Thai (N = 24), and Dutch (N = 24)—who differ with respect to their cultural preoccupation with odors, their odor lexicons, and their beliefs about the relationship of odors (and odor objects) to temperature. Participants matched 15 odors to temperature by touching cups filled with hot or cold water, and described the odors in their native language. The results showed no consistent associations among the Maniq, and only a handful of consistent associations between odor and temperature among the Thai and Dutch. The consistent associations differed across the two groups, arguing against their universality. Further analysis revealed cross-modal associations could not be explained by language, but could be the result of cultural beliefs.
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Affiliation(s)
- Ewelina Wnuk
- Centre for Language Studies, Radboud UniversityNijmegen, Netherlands.,Max Planck Institute for PsycholinguisticsNijmegen, Netherlands
| | - Josje M de Valk
- Centre for Language Studies, Radboud UniversityNijmegen, Netherlands
| | - John L A Huisman
- Centre for Language Studies, Radboud UniversityNijmegen, Netherlands
| | - Asifa Majid
- Centre for Language Studies, Radboud UniversityNijmegen, Netherlands.,Max Planck Institute for PsycholinguisticsNijmegen, Netherlands.,Donders Institute for Brain, Cognition and Behaviour, Radboud UniversityNijmegen, Netherlands
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10
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Turkington LG, Ward EC, Farrell AM. Carbonation as a sensory enhancement strategy: a narrative synthesis of existing evidence. Disabil Rehabil 2016; 39:1958-1967. [PMID: 27646052 DOI: 10.1080/09638288.2016.1213894] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
PURPOSE Sensory enhancement techniques, like other compensatory strategies, aim to reduce dysphagia symptoms. The use of carbonated liquids has been proposed as a possible sensory technique, however to date, there is limited information of its efficacy or guidance for clinical implementation. A narrative synthesis was completed to determine the quality and strength of the evidence base for use of carbonation as a compensatory strategy in dysphagia rehabilitation. METHODS From 101 articles initially identified, 14 articles met the study criteria. Eleven papers described the effects of carbonation on swallowing in healthy participants whereas three described the impact of carbonation in dysphagic populations. A narrative synthesis of papers was undertaken given the diversity of identified studies. RESULTS Synthesis of findings was challenging given the exploratory phase of most research activity with diverse populations described and extensive differences in research methodologies. There is currently weak, but potentially positive evidence to support using carbonation as a compensatory technique in dysphagia rehabilitation. CONCLUSION Despite future potential, existing evidence fails to provide clear direction for the clinical implementation of carbonation. Validation of carbonation use with the dysphagic population requires further research with consistent, controlled methodologies, and larger cohorts of participants to inform potential for dysphagia rehabilitation. Implications for Rehabilitation The use of carbonated liquids has been proposed as a possible sensory enhancement technique which may facilitate changes to swallow physiology. However to date, there is limited information to direct clinical implementation. This paper provides a narrative synthesis of existing knowledge and highlights possible limitations of findings reported. Research to date has used disparate research methodologies in varied populations making synthesis of current findings challenging.
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Affiliation(s)
- Leisa G Turkington
- a Speech Pathology Department , Royal Brisbane & Women's Hospital, Queensland Health , Herston , Queensland , Australia.,b School of Health & Rehabilitation Sciences , The University of Queensland , St Lucia , Queensland , Australia
| | - Elizabeth C Ward
- b School of Health & Rehabilitation Sciences , The University of Queensland , St Lucia , Queensland , Australia.,c Centre for Functioning and Health Research , Queensland Health , Buranda, Brisbane , Queensland , Australia
| | - Anna M Farrell
- a Speech Pathology Department , Royal Brisbane & Women's Hospital, Queensland Health , Herston , Queensland , Australia
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11
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Exploring Retro-Nasal Aroma’s Influence on Mouthfeel Perception of Chardonnay Wines. BEVERAGES 2016. [DOI: 10.3390/beverages2010007] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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12
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Fougeron AS, Farine JP, Flaven-Pouchon J, Everaerts C, Ferveur JF. Fatty-acid preference changes during development in Drosophila melanogaster. PLoS One 2011; 6:e26899. [PMID: 22046401 PMCID: PMC3203165 DOI: 10.1371/journal.pone.0026899] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2011] [Accepted: 10/05/2011] [Indexed: 11/21/2022] Open
Abstract
Fatty-acids (FAs) are required in the diet of many animals throughout their life. However, the mechanisms involved in the perception of and preferences for dietary saturated and unsaturated FAs (SFAs and UFAs, respectively) remain poorly explored, especially in insects. Using the model species Drosophila melanogaster, we measured the responses of wild-type larvae and adults to pure SFAs (14, 16, and 18 carbons) and UFAs (C18 with 1, 2, or 3 double-bonds). Individual and group behavioral tests revealed different preferences in larvae and adults. Larvae preferred UFAs whereas SFAs tended to induce both a strong aversion and a persistent aggregation behavior. Adults generally preferred SFAs, and laid more eggs and had a longer life span when ingesting these substances as compared to UFAs. Our data suggest that insects can discriminate long-chain dietary FAs. The developmental change in preference shown by this species might reflect functional variation in use of FAs or stage-specific nutritional requirements, and may be fundamental for insect use of these major dietary components.
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Affiliation(s)
- Anne-Sophie Fougeron
- Centre des Sciences du Goût et de l'Alimentation, UMR6265 CNRS, UMR1324 INRA, Université de Bourgogne, Dijon, France
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13
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Déléris I, Saint-Eve A, Guo Y, Lieben P, Cypriani ML, Jacquet N, Brunerie P, Souchon I. Impact of swallowing on the dynamics of aroma release and perception during the consumption of alcoholic beverages. Chem Senses 2011; 36:701-13. [PMID: 21622600 DOI: 10.1093/chemse/bjr038] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The consumption protocol used during alcoholic beverage tasting may affect aroma perception. We used an integrated approach combining sensory analysis and physicochemistry to investigate the impact of swallowing on aroma release and perception. A panel of 10 persons evaluated the dynamics of aroma perception during the consumption of a commercial flavored vodka, using the method of temporal dominance of sensations. Two protocols (spitting out or swallowing of the product) were tested. Nosespace analysis was simultaneously carried out by proton transfer reaction mass spectrometry to evaluate aroma release in the nasal cavity. Comparison of the results obtained with the 2 protocols highlighted significant differences in both the perception and the release of aroma: the swallowing of the product resulted in more complex perceptions but decreased the dominance rates of aromatic attributes. Ethanol perception also had an impact when the product was swallowed. Aroma release data partly accounted for the differences in perception, particularly as concerned ethanol release. The time at which dominance appears as well as the dominance duration of some attributes can be related to some temporal parameters of release data. But the lack of knowledge concerning the variety and complexity of mechanisms continues to limit our understanding of relationship between aroma release and perception.
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Affiliation(s)
- Isabelle Déléris
- Institut National de la Recherche Agronomique,Thiverval-Grignon,France.
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14
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How trigeminal, taste and aroma perceptions are affected in mint-flavored carbonated beverages. Food Qual Prefer 2010. [DOI: 10.1016/j.foodqual.2010.05.021] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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15
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Wilson AD, Baietto M. Applications and advances in electronic-nose technologies. SENSORS (BASEL, SWITZERLAND) 2009; 9:5099-148. [PMID: 22346690 PMCID: PMC3274163 DOI: 10.3390/s90705099] [Citation(s) in RCA: 414] [Impact Index Per Article: 27.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/18/2009] [Revised: 06/11/2009] [Accepted: 06/25/2009] [Indexed: 01/06/2023]
Abstract
Electronic-nose devices have received considerable attention in the field of sensor technology during the past twenty years, largely due to the discovery of numerous applications derived from research in diverse fields of applied sciences. Recent applications of electronic nose technologies have come through advances in sensor design, material improvements, software innovations and progress in microcircuitry design and systems integration. The invention of many new e-nose sensor types and arrays, based on different detection principles and mechanisms, is closely correlated with the expansion of new applications. Electronic noses have provided a plethora of benefits to a variety of commercial industries, including the agricultural, biomedical, cosmetics, environmental, food, manufacturing, military, pharmaceutical, regulatory, and various scientific research fields. Advances have improved product attributes, uniformity, and consistency as a result of increases in quality control capabilities afforded by electronic-nose monitoring of all phases of industrial manufacturing processes. This paper is a review of the major electronic-nose technologies, developed since this specialized field was born and became prominent in the mid 1980s, and a summarization of some of the more important and useful applications that have been of greatest benefit to man.
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Affiliation(s)
- Alphus D. Wilson
- Southern Hardwoods Laboratory, Center for Bottomland Hardwoods Research, Southern Research Station, USDA Forest Service, P.O. Box 227, Stoneville, Mississippi, 38776, USA
| | - Manuela Baietto
- Department of Crop Science, University of Milan,Via Celoria 2, 20133, Milan, Italy; E-Mail:
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