Table 1.

Biological senses involved in food quality assessment and analytical instruments suitable to represent the corresponding artificial senses.

Artificial Senses	Biological Senses	Sensory Properties	Analytical Instruments
Electronic tongue	Tongue	Taste/Flavor	Electrochemical sensors, optical sensors, gravimetric sensors
Electronic nose	Nose	Odor/Aroma	Electrochemical sensors, optical sensors, gravimetric sensors
Electronic eye	Eye	Color	Colorimeter, spectrophotometer, RGB camera