Handbook of Machine Olfaction: Electronic Nose Technology

Handbook of Machine Olfaction: Electronic Nose Technology

Editor(s): Tim C. Pearce, Susan S. Schiffman, H. Troy Nagle, Julian W. Gardner

Published Online: 15 JAN 2004

Print ISBN: 9783527303588

Online ISBN: 9783527601592

DOI: 10.1002/3527601597

About this Book

"Electronic noses" are instruments which mimic the sense of smell. Consisting of olfactory sensors and a suitable signal processing unit, they are able to detect and distinguish odors precisely and at low cost. This makes them very useful for a remarkable variety of applications in the food and pharmaceutical industry, in environmental control or clinical diagnostics and more.

The scope covers biological and technical fundamentals and up-to-date research. Contributions by renowned international scientists as well as application-oriented news from successful "e-nose" manufacturers give a well-rounded account of the topic, and this coverage from R&D to applications makes this book a must-have read for e-nose researchers, designers and users alike.

Table of contents

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  1. Part A: Fundamentals of Odor Sensing

    1. Chapter 5

      Signal Conditioning and Preprocessing (pages 105–132)

      R. Gutierrez-Osuna, Prof. H. Troy Nagle, B. Kermani and Prof. Susan S. Schiffman

    2. Chapter 6

      Pattern Analysis for Electronic Noses (pages 133–160)

      Evor L. Hines, Pascal Boilot, Prof. Julian W. Gardner and Mario A. Gongora

  2. Part B: Advanced Instrumentation

  3. Part C: Advanced Signal Processing and Pattern Analysis

  4. Part D: Applications and Case Studies

    1. Chapter 17

      Environmental Monitoring (pages 419–444)

      Prof. H. Troy Nagle, Ricardo Gutierrez-Osuna, Bahram G. Kermani and Prof. Susan S. Schiffman

    2. Chapter 18

      Medical Diagnostics and Health Monitoring (pages 445–460)

      Krishna C. Persaud, Anna Maria Pisanelli and Phillip Evans

    3. Chapter 19

      Recognition of Natural Products (pages 461–480)

      Olivia Deffenderfer, Saskia Feast and Francois-Xavier Garneau

    4. Chapter 21

      Food and Beverage Quality Assurance (pages 505–524)

      Corrado Di Natale, Roberto Paolesse and Arnaldo D'Amico

    1. You have free access to this content

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