ABSTRACT
Sensitivity of different sensing materials to typical organic substances from different classes,
usually present in foods, has been tested. The substances were alcohols, organic acids, phenols,
ethers, aldehydes, terpenes etc. Also sensitivity to some typical "basic taste" substances, such as
quinine, urea, and glutamate has been evaluated. The concentration ranges were from 10 .~ to 10.'
mol/L and even higher for selected substances. Calibrations in the solutions of each substance have
