ArticleACS omega2023
Can Electronic Nose Replace Human Nose?-An Investigation of E-Nose Sensor Responses to Volatile Compounds in Alcoholic Beverages.
Article in ACS omega, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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Who cites it
8 citing papers in PubMed, 31 citations in OpenAlex.
- Gradient-Regulated Acid-Alcohol-Ester Metabolism in Stress-Tolerant Functional Units During Chinese Baijiu Solid-State Fermentation.Foods (Basel, Switzerland) · 2026Review
- Comparative study of thermal and non-thermal sterilization on the physicochemical properties, microstructure, texture and flavor quality of avocado purée.Food chemistry: X · 2026Article
- Effects of differentFrontiers in nutrition · 2026Article
- The impact ofFood chemistry: X · 2026Article
- Unraveling the volatile profile and bioactivity of Zhoupigan (Frontiers in nutrition · 2026Article
- Understanding the Role of Noncovalent Interactions in Gas Sensing with Metal-Coordinated Complexes (MCCs).Topics in current chemistry (Cham) · 2025Review
- Formulation Optimization and Quality Evaluation of Walnut Protein Sausage Based on Fuzzy Mathematics Sensory Evaluation Combined With Random Centroid Optimization.Food science & nutrition · 2025Article
- Based on electronic nose and multi-omics, investigate the dynamic changes of volatile and non-volatile organic compounds in waxy wheat Baijiu from different years.Food chemistry: X · 2024Article
Corrections and comments
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Authors and funding
8 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Electronic nose (E-nose) technology is frequently attempted to simulate the human olfactory system to recognize complex odors. Metal oxide semiconductors (MOSs) are E-noses' most popular sensor materials. However, these sensor responses to different scents were poorly understood. This study investigated the characteristic responses of sensors to volatile compounds in a MOS-based E-nose platform, using baijiu as an evaluation system. The results showed that the sensor array had distinctive responses for different volatile compounds, and the response intensities varied depending on the sensors and the volatile compounds. Some sensors had dose-response relationships in a specific concentration range. Among all the volatiles investigated in this study, fatty acid esters had the greatest contribution to the overall sensor response of baijiu. Different aroma types of Chinese baijiu and different brands of strong aroma-type baijiu were successfully classified using the E-nose. This study provided an understanding of detailed MOS sensor response with volatile compounds, which could be further applied to improve the E-nose technology and its practical application in food and beverages.
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Registered trials
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