Energy Efficient Artificial Olfactory System with Integrated Sensing and Computing Capabilities for Food Spoilage Detection
Go to source) Other electronic noses, or artificial olfactory systems (AOSs), have been developed in the past, but they have numerous limitations, including high energy consumption, time delays, and data loss.
Efficient Food Spoilage Detection with Integrated AOS Technology
The AOS developed in this study requires little energy and integrates sensing and computing units on the same chip. It detects food spoilage by employing thin zinc oxide films that sense even very low levels of hydrogen sulfide and ammonia gases, which are high-protein food spoilage markers.
Anosmia
Anosmia is the inability to perceive smell. Most patients with anosmia complain of losing the sense of taste (ageusia) and of not enjoying food.
Anosmia is the inability to perceive smell. Most patients with anosmia complain of losing the sense of taste (ageusia) and of not enjoying food.
‘The electronic olfactory system identifies food spoilage using thin zinc oxide films capable of detecting extremely low concentrations of hydrogen sulfide and ammonia gases. These gases serve as key indicators of high-protein food spoilage. #artificialnose #electronicnose #odors #senseofsmell’
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When investigators tested it during the spoilage process of chicken tenderloin, the system continuously tracked freshness scores and food conditions over time. The platform could be used for various applications by adjusting the gas-sensing materials and other parameters.
Reference:
- Energy Efficient Artificial Olfactory System with Integrated Sensing and Computing Capabilities for Food Spoilage Detection - (https://onlinelibrary.wiley.com/doi/10.1002/advs.202302506)
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