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

A long term programme of research at DISTAM has demonstrated the potential of gas and liquid sensors for the authentication of a wide range of foodstuff. We are using these techniques to identify and interpret, in chemical terms, characteristic fingerprints that are associated with certain attributes of selected food products and ingredients. Following exploratory and interpretative work, multivariate analysis (especially, neural network and genetic algorithms) is used to build and validate predictive models for making statements about new, “unknown” specimens. This reports points 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 some foodstuff.