The content you've requested is available without charge only to active Sigma Xi members and American Scientist subscribers.
If you are an active member or an individual subscriber, please log in now in order to access this article.
If you are not a member or individual subscriber, you can:
Detecting and classifying odors can be extremely useful. When it comes to food, odors can signal freshness, fermentation levels, even the authenticity of products. Odors help with pollution monitoring, the detection of land mines and other explosives, even the medical diagnostics of breath samples. But it’s not always feasible to use trained human sniffers to get these jobs done. David R. Walt, Shannon E. Stitzel and Matthew J. Aernecke describe the technology behind electronic noses and what they are capable of.
Connect With Us:
An early peek at each new issue, with descriptions of feature articles, columns, and more. Every other issue contains links to everything in the latest issue's table of contents.News of book reviews published in American Scientist and around the web, as well as other noteworthy happenings in the world of science books.
To sign up for automatic emails of the American Scientist Update and Scientists' Nightstand issues, create an online profile, then sign up in the My AmSci area.
JSTOR, the online academic archive, contains complete back issues of American Scientist from 1913 (known then as the Sigma Xi Quarterly) through 2005.
The table of contents for each issue is freely available to all users; those with institutional access can read each complete issue.
View the full collection here.
Receive notification when new content is posted from the entire website, or choose from the customized feeds available.