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What is Food Analysis with Artificial Senses about?

The document discusses the use of artificial senses, such as electronic noses and tongues, in food analysis to evaluate characteristics like smell, taste, and appearance. It outlines the historical development, types of sensors, and data analysis methods used in these systems, emphasizing their applications in quality control, authenticity assessment, and production monitoring. The paper serves as a comprehensive review of advancements in the field of artificial senses for food analysis.

Author

Aditya singh

Language

EN