Emerging Areas in Bioengineering

Chapter 27Bioelectronic Nose

Hwi Jin Ko, Eun Hae Oh and Tai Hyun Park

27.1 Introduction

We use the olfactory sense in our daily life for determining the taste of food, as well as the freshness of food, for simply distinguishing malodor from fragrance, and sometimes for perceiving dangerous situations, such as fire. Since a Nobel Prize was awarded to Axel and Buck, who identified the mechanism of olfaction, more research groups have joined the study of an olfactory sensor mimicking olfaction, as well as the olfactory sense itself. Recently, more researches for the artificial sensor mimicking olfaction have been conducted, due to potential applications for diverse areas [1–7]. In particular, the study on a bioelectronic nose using olfactory ...