摘要：This review examines the applications of electronic noses in food analysis. A description of the definition of the electronic noses, how they function and the electronic working principles is made. As pattern recognition techniques, electronic noses are widely used to analyse the data obtained from these multisensor array. A discussion of principal components analysis and artificial neural networks is essential. An introduction to the integration of electronic noses is also incorporated and the strengths and weaknesses of both are described. The described applications include identification and classification of flavour and aroma and other measurements of quality using the electronic nose. At least there are presented some perspectives in the application of electronic noses in the food industry.
