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. 2022 Mar 8;11(6):784. doi: 10.3390/foods11060784

Table 2.

Main sensors’ characteristics of I-Nose electronic nose instruments.

I-Nose Eletronic Nose
Sensors Sensors characteristics
Sn1 More sensitive to aromatic compounds
Sn2 More sensitive to nitrogen oxides
Sn3 More sensitive to sulfides
Sn4 More sensitive to organic acids, terpenoids
Sn5 More sensitive to biosynthetic compounds
Sn6 More sensitive to thionine
Sn7 More sensitive to aliphatic hydrocarbons
Sn8 More sensitive to amines
Sn9 More sensitive to dihydrostyrene
Sn10 More sensitive to hydrocarbons
Sn11 More sensitive to volatile organic compounds
Sn12 More sensitive to sulfides
Sn13 More sensitive to ethylene
Sn14 More sensitive to volatile gases generated during cooking