Food Analysis Using Chemical Sensors
National Research Institute of Vegetables, Ornamental Plants and Tea
2769, Kanaya, Kanaya-cho, Haibara-gun, Shizuoka 428, Japan
The use of chemical sensors for food analysis has become popular. Biosensors are now
being used to analyze chemical constituents, meat freshness, BOD etc. Aroma sensors
are being developed for easier analysis of food aroma and fragrance.
This review summarizes (1) commercially available biosensors and aroma sensors, (2)
the most recent reports on biosensors and aroma sensors for food analysis, (3)
evaluations of tea quality using chemical sensors.