The design and study of materials is a pivotal component to new discoveries in the various fields of science and technology. By better understanding the components and structures of materials, researchers can increase its applications across different industries. Electronic Nose Technologies and Advances in Machine Olfaction is an academic scholarly resource that examines the emerging applications of odor-sensing devices as well as a better understanding of the designing process with the aid of neural networks and various other technologies. Featuring coverage on a broad range of topics including food spoilage detection, chemical sensing, and olfactometer, this book is a vital resource for engineers, academicians, researchers, students, and practitioners seeking current research on the advancements in applications of odor-sensing devices.

This book presents the key technology of electronic noses, and systematically describes how e-noses can be used to automatically analyse odours. Appealing to readers from the fields of artificial intelligence, computer science, electrical engineering, electronics, and instrumentation science, it addresses three main areas: First, readers will learn how to apply machine learning, pattern recognition and signal processing algorithms to real perception tasks. Second, they will be shown how to make their algorithms match their systems once the algorithms don’t work because of the limitation of hardware resources. Third, readers will learn how to make schemes and solutions when the acquired data from their systems is not stable due to the fundamental issues affecting perceptron devices (e.g. sensors). In brief, the book presents and discusses the key technologies and new algorithmic challenges in electronic noses and artificial olfaction. The goal is to promote the industrial application of electronic nose technology in environmental detection, medical diagnosis, food quality control, explosive detection, etc. and to highlight the scientific advances in artificial olfaction and artificial intelligence. The book offers a good reference guide for newcomers to the topic of electronic noses, because it refers to the basic principles and algorithms. At the same time, it clearly presents the key challenges – such as long-term drift, signal uniqueness, and disturbance – and effective and efficient solutions, making it equally valuable for researchers engaged in the science and engineering of sensors, instruments, chemometrics, etc.

This book aims to discuss the basic principles of an electronic nose, and to provide an account of recent developments in this field, with practical examples of its application. It seeks to review the field together with the many new developments that have occurred since the first meeting was held on electronic noses in Iceland in 1991. It will be essential reading for anyone who is working, researching or simply interested in electronic noses or machine olfaction. A comprehensive appendix is provided at the end of the book.

The “bioelectronic nose”, the device which has a similar function to the human smell sensing system, can be realized by combining the olfactory cells or receptors with nanotechnology. In the last two decades, much has been learned about the smell sensing mechanism in biological systems. With knowledge about the biological olfactory system and the techniques for the expression of biological receptor proteins, we are able to utilize biological materials and systems to mimic the biological olfactory system. In addition to the advances in biological and biotechnological area, nanotechnology has progressed to a great degree. The bioelectronic nose is a good example of the integration of biotechnology and nanotechnology. This book describes basic biological sciences of the olfactory system, biotechnology for the production of olfactory biological elements, and nanotechnology for the development of various sensing devices. The purpose of this book is to provide the reader with a concept, basic sciences, fundamental technologies, applications, and perspectives of the bioelectronic nose.

Many advances have been made in the last decade in the understanding of the computational principles underlying olfactory system functioning. Neuromorphic Olfaction is a collaboration among European researchers who, through NEUROCHEM (Fp7-Grant Agreement Number 216916)-a challenging and innovative European-funded project-introduce novel computing p

The international conference on Advances in Computing and Information technology (ACITY 2012) provides an excellent international forum for both academics and professionals for sharing knowledge and results in theory, methodology and applications of Computer Science and Information Technology. The Second International Conference on Advances in Computing and Information technology (ACITY 2012), held in Chennai, India, during July 13-15, 2012, covered a number of topics in all major fields of Computer Science and Information Technology including: networking and communications, network security and applications, web and internet computing, ubiquitous computing, algorithms, bioinformatics, digital image processing and pattern recognition, artificial intelligence, soft computing and applications. Upon a strength review process, a number of high-quality, presenting not only innovative ideas but also a founded evaluation and a strong argumentation of the same, were selected and collected in the present proceedings, that is composed of three different volumes.

Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurgence of interest and innovation in recent years. In its truest form, headspace analysis represents the direct collection and analysis of the mixture of vapors in the space immediately above a food or beverage. The technique offers several advantages for workers interested in how a product smells and ultimately tastes. It offers the advantages of speed, simplicity, and, more importantly, represents the aroma profile a consumer is likely to experience just before consuming the product. Since only volatile components are collected, the sample is totally free of nonvolatile residues which commonly plague comparison liquid-liquid extracts of the same product. This is the first book devoted to headspace analysis in foods and beverages in more than 20 years. The publication contains chapters on the basic theory of headspace analysis, as well as the theory and application of newly developed headspace techniques, such as solid phase micro extraction, SPME and electronic noses. New concentrating and desorption techniques are described in addition to a raft of food applications including tomato and citrus juices, alcoholic beverages, baguettes, dairy products, lipids, grill flavoring, baked potato, and meat. Chapters on off-flavors as well as aroma-food matrix interactions are also included. "This is the bible of headspace analysis. If you are involved in, or planning on becoming involved, or want to learn more about, this incredible subject , then buy this book immediately!" – Aubrey Parsons, governing council member, International Union for Food Science and Technology

This book provides the basics of odor, odor analysis techniques, sensors used in odor analysis and overview of odor measurement techniques. For beginners as well researchers this book is a brief guide for odor measurement and analysis. The book includes a special chapter dedicated to practical implementation of e-nose sensor devices with software utility, which guides students to prepare projects and work in practical analysis. It also includes material from early to latest technology research available in the market of e-nose era. Students and researchers who want to learn the basics of biomedical engineering and sensor measurement technology will find this book useful.

Provides an introduction to the topic of smart chemical sensors, along with an overview of the state of the art based on potential applications This book presents a comprehensive overview of chemical sensors, ranging from the choice of material to sensor validation, modeling, simulation, and manufacturing. It discusses the process of data collection by intelligent techniques such as deep learning, multivariate analysis, and others. It also incorporates different types of smart chemical sensors and discusses each under a common set of sub-sections so that readers can fully understand the advantages and disadvantages of the relevant transducers—depending on the design, transduction mode, and final applications. Smart Sensors for Environmental and Medical Applications covers all major aspects of the field of smart chemical sensors, including working principle and related theory, sensor materials, classification of respective transducer type, relevant fabrication processes, methods for data analysis, and suitable applications. Chapters address field effect transistors technologies for biological and chemical sensors, mammalian cell–based electrochemical sensors for label-free monitoring of analytes, electronic tongues, chemical sensors based on metal oxides, metal oxide (MOX) gas sensor electronic interfaces, and more. Addressing the limitations and challenges in obtaining state-of-the-art smart biochemical sensors, this book: Balances the fundamentals of sensor design, fabrication, characterization, and analysis with advanced methods Categorizes sensors into sub-types and describes their working, focusing on prominent applications Describes instrumentation and IoT networking methods of chemical transducers that can be used for inexpensive, accurate detection in commercialized smart chemical sensors Covers monitoring of food spoilage using polydiacetylene- and liposome-based sensors; smart and intelligent E-nose for sensitive and selective chemical sensing applications; odor sensing system; and microwave chemical sensors Smart Sensors for Environmental and Medical Applications is an important book for senior-level undergraduate and graduate students learning about this high-performance technology and its many applications. It will also inform practitioners and researchers involved in the creation and use of smart sensors.

Electronic Noses and Tongues in Food Science describes the electronic products of advanced chemical and physical sciences combined with intuitive integration of microprocessors, advanced bioinformatics and statistics. These include, for example, voltammetric, bio-electronic, piezoelectric platforms made from a variety of components including, nanoparticles, enzyme biosensors, heavy metals, graphite-epoxy composites, metal oxide semiconductors, microelectrodes, microfluidic channels, pre-manufactured gas sensors, redox enzymes and others and is an ideal resource for understanding and utilizing their power in Food Science settings. Devices used to analyse one particular food item can theoretically be adapted for other food items or components. This does not just mean the re-deploying the physical platforms but also the mode of bioinformatic and statistical analysis. This includes artificial neural networks (ANN), linear discriminant analysis (LDA), partial least squares (PLS), principal component analysis (PCA) etc. In other words, there is cross transference of chemistry, physics, concepts, techniques, findings and approaches from one food to another. Electronic noses and tongues are two of these devices but are advancing in application and importance. This book provides examples of the use of electronic noses and tongues to characterise components that contribute to sensory or compositional profiles, from ripening to harvesting and from storage of raw materials to packaging and consumption. These devises are suitable for high-throughput analysis, quality control or to determine the nature and extent of spoilage and adulteration, and have also been used to ascertain the geographical origins of food and mixtures. - Presents latest developments in the application of electronic nose and tongue technologies to a variety of food-specific needs - Includes both electronic nose, electronic tongue and combined technology insights - Each chapter has sections on: The physical and chemical platforms; Analysis of specific foods; Applications to other foods and areas of food science