TY - CHAP A1 - Hübert, Thomas A1 - Tiebe, Carlo A1 - Banach, Ulrich ED - Rodriguez Mendez, M. T1 - Electronic Noses for the Quality Control of Spices T2 - Electronic Noses and Tongues in Food Science N2 - The chapter describes the application of electronic noses (multigas sensors) for the quality control of spices and spice mixtures. Electronic noses were successfully applied for headspace analysis of spices. It was demonstrated in many investigations that electronic noses can contribute to the characterization of spices and spice mixtures in order to distinguish spices and spice mixtures, differentiate by origin, growth seasons,and processing,indicate adulteration from original, detect mold infestation. Electronic noses can be used as a fast screening method to provide information about the product quality. However, it needs samples and methods for reference, careful training, and complex calibration to consider influencing and disturbing effects as well as the possible limitations of the instrumentation. The correlation to classical chemical analysis methods is always advisable. Machined olfaction methods are capable to support the sensory analysis; however, they cannot yet substitute them. KW - Spice KW - Electronic Nose KW - Multigas sensor KW - Quality control PY - 2016 SN - 978-0-12-800243-8 DO - https://doi.org/10.1016/B978-0-12-800243-8.00012-3 SP - Chapter 12, 115 EP - 124 PB - Academic Press CY - Oxford AN - OPUS4-35443 LA - eng AD - Bundesanstalt fuer Materialforschung und -pruefung (BAM), Berlin, Germany ER -