Chemical sensors

Abstract

Among the thousands of molecules composing food complex mixtures, some are of great importance to define overall properties such as freshness or quality [1]. The relationship between chemistry and food properties is particularly interesting in the case of fish and seafood in general, for which the human perception of airborne chemicals, called odor, is one of the most used method to assess freshness by both consumers and industries [2]. For these reasons the knowledge of the chemical profile of food is considered of great value, and the development of rapid and reliable chemical analyzers has been pursued since decades.