Electronic nose and sensory analysis: applications to the study of ewe and goat cheeses. Nariz electrónica y análisis sensorial: aplicaciones al estudio de quesos de oveja y cabra

Abstract

The electronic sensory instrument is especially designed to characterize a global aroma pattern. This technology allows discrimination between samples, acceptability, improving the relationship between consumers and producers.Before the advent of electronic noses (EN) the instrumental analysis of aroma was made through the identification and quantification of individual chemical compounds by GC-FID, GC-olfactometry and GC-MS.The electronic nose consists of an array of electronic chemical sensors with partial specificity and an appropriate pattern-recognition system, capable of recognising simple or complex odours.Electronic nose assessment has been applied to many industrial and non- industrial applications (i.e. quality control of beverage and food products, food processing , safety, environmental monitoring, medical diagnosis, detection of hazardous gases and chemical warfare agents). Still human sensory evaluation is the decisive measure of product quality. This article paper briefly reviews the analytical methods most commonly used in food assessment, and specially demonstrates the main features of modern electronic noses (e-noses). The paper summarize some theoretical aspects of electronic-nose technologies by describing: the e-nose concept and advances; sensory assessment of flavour-aroma odour; diverse applications, and chiefly on cheese discrimination. Two cases study are presented as example of the application of electronic nose for assessment of ewe and goat cheeses authenticity.