Authentication of food products by non destructive testing based on sensor array

There are various type of analytical methods applied to food that can provide information concerning physical and chemical characteristics of food, including data about major and minor constituents. However, these methods are often complicated, time consuming and require analyte separation prior to detection. In the food sector, included the official food control, there is a general need for method suitable for process and quality control that are simple, rapid and having characteristics such as accuracy, repeatability and sensitivity. Gas and liquid sensor devices which convert a selective responses into a quantifiable electrical signals, can offer many unique opportunities for rapid monitoring of food production, packaging, storage and transportation. Furthermore, because of their inherent specificity, a selective determination can be carried out in a multicomponent matrix thereby alleviating the need for any difficult and time-consuming separation. Such characteristics greatly facilitate the application of sensors to on-line monitoring, providing real time information on processed food. This report will point out the advantage of using gas and liquid sensors in food quality control and presents some results obtained by using a commercial electronic nose and an home made electronic tongue for the characterization and authentication of different type of food products.