Different applications of the electronic nose in coffee and other foodstuff

This PhD thesis concerned the development of a model of analysis fast and economic applicable to different types of food. In particular the study was focused on two projects related to coffee. The first has concerned the identification of the geographical origin before and after the roasting process with the joint use of various techniques including the electronic nose (EN EOS 835) and the gas chromatograph coupled with mass spectrometer. In this way the composition of the volatile fraction (consisting of hundreds of volatile substances) was determined by different conditions. The second project was aimed to test the ability of electronic nose (EN EOS 835) in the early detection of fungal contamination in the early stages of the food chain of green coffee