Sensors: From biosensors to the electronic nose

Abstract

The recent advances in sensor devices have allowed the developing of new applications in many technological fields. This review describes the current state-of-the-art of this sensor technology, placing special emphasis on the food applications. The design, technology and sensing mechanism of each type of sensor are analysed. A description of the main characteristics of the electronic nose and electronic tongue (taste sensors) is also given. Finally, the applications of some statistical procedures in sensor systems are described briefly.