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Invited talk on Sensory systems for assessing flavours without living beings
Andrey Legin
Professor of the Institute of Chemistry of St. Petersburg State University.

Abstract

It is commonly assumed for artificial senses that if you need to evaluate aroma of some product you must use the electronic nose and if you are interested in the taste you must choose the electronic tongue. However, artificial senses are not that similar to biological counterparts to make such conclusions relevant. The abilities of artificial senses and relationship between them cam be very different compared to biological ones. It is overoptimistic to claim that a "taste sensor" of whatever type always detects and/or quantifies the taste or flavour in a way closely similar to humans. Furthermore, in the recent years, sensor systems have been successfully calibrated not against humans or other mammals, but against very different living creatures, such as microorganisms, plants and even cell cultures. Peculiar features of flavour assessment by artificial instruments are highlighted and discussed.

Biography

Andrey Legin has graduated from St. Petersburg University in Russia in 1981. He has being working intensively on sensors and sensor systems in multiple international collaborations. Currently he is a Professor of the Institute of Chemistry of St. Petersburg State University.

The research interests of A. Legin include chemical sensors for liquid and, recently, gas analysis, artificial sensory systems (or the so called "electronic tongues") and their applications for various real-world analytical tasks including environmental, technological, food and medical domains.

Number of papers in reviewed journals >150; conference presentations >250. Total citations >3200, h-index - 35. Six chapters in the books. Over 15 Russian and international patents