a Novel Method for Gas Sensors Characterization

For E-nose applications, sensors are never specified towards the aroma chemicals, because it is difficult to generate a known amount of chemical vapours from a condensed phase. A method was developed, that allows the specification of gas sensors towards food samples, using a GC/sensors coupling. We have found the ADL lower than the GC-FID detector, and an unexpected response for E.V. Olive Oil.