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Olfactory Sensing: Overview of the Biology, Mechanism and Applications for Food Safety

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  Paper number  MBSK 06-216,  ASABE/CSBE North Central Intersectional Meeting . (doi: 10.13031/2013.22374) @2006
Authors:   Sindhuja Sankaran, Suranjan Panigrahi
Keywords:   Olfaction, Sensing Mechanism, Food Safety, Sensors

Measures to ensure food safety is a critical need for our society. The detection of contaminated food products in a rapid and accurate manner before consumption would benefit the public. The sensing of critical indicator volatile compounds using an artificial olfactory sensing technique is one of the many potential methods for developing sensors for detecting contamination in food products. To develop an accurate artificial olfactory sensing system to be used as sensors, it is imperative to understand and analyze the olfactory system in human beings (and other mammals). The olfactory receptors and odor binding proteins from animals with their neuro-integrative strategies can aid the engineering of a robust and reproducible olfactory sensor.

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