Applications of electronic nose (e-nose) and electronic tongue (e-tongue) in food quality-related properties determination: A review

Tan, Juzhong; Xu, Jie

doi:10.1016/j.aiia.2020.06.003

Cited by 284 publications

(205 citation statements)

References 94 publications

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“…Multiple linear regression (MLR), stepwise MLR, principal component regression (PCR), and partial least squares (PLS) regression have also been used for quantitative purposes. More sophisticated pattern recognition algorithms such as support vector machine (SVM), and the biologically inspired artificial neural network (ANN) and fuzzy logic are currently on the rise [ 28 , 29 , 30 , 31 ].…”

Section: Correlative Vs Conventional Analytical Methods In Food Qmentioning

confidence: 99%

Historical Evolution and Food Control Achievements of Near Infrared Spectroscopy, Electronic Nose, and Electronic Tongue—Critical Overview

Aouadi

Zaukuu

Vitális

et al. 2020

Sensors

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Amid today’s stringent regulations and rising consumer awareness, failing to meet quality standards often results in health and financial compromises. In the lookout for solutions, the food industry has seen a surge in high-performing systems all along the production chain. By virtue of their wide-range designs, speed, and real-time data processing, the electronic tongue (E-tongue), electronic nose (E-nose), and near infrared (NIR) spectroscopy have been at the forefront of quality control technologies. The instruments have been used to fingerprint food properties and to control food production from farm-to-fork. Coupled with advanced chemometric tools, these high-throughput yet cost-effective tools have shifted the focus away from lengthy and laborious conventional methods. This special issue paper focuses on the historical overview of the instruments and their role in food quality measurements based on defined food matrices from the Codex General Standards. The instruments have been used to detect, classify, and predict adulteration of dairy products, sweeteners, beverages, fruits and vegetables, meat, and fish products. Multiple physico-chemical and sensory parameters of these foods have also been predicted with the instruments in combination with chemometrics. Their inherent potential for speedy, affordable, and reliable measurements makes them a perfect choice for food control. The high sensitivity of the instruments can sometimes be generally challenging due to the influence of environmental conditions, but mathematical correction techniques exist to combat these challenges.

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Section: Correlative Vs Conventional Analytical Methods In Food Qmentioning

confidence: 99%

Historical Evolution and Food Control Achievements of Near Infrared Spectroscopy, Electronic Nose, and Electronic Tongue—Critical Overview

Aouadi

Zaukuu

Vitális

et al. 2020

Sensors

View full text Add to dashboard Cite

show abstract

“…Similarly, the adulteration of pork in mutton mince ( Tian et al, 2013 ), differentiation of rice varieties ( Zheng et al, 2009 ), and discrimination of fish species ( Güney & Atasoy, 2015 ) were also accomplished by E-nose. The details of its principles, methods, applications, and recent advances in its uses in food sectors were recently reviewed by many researchers ( Mohd Ali et al, 2020 ; Shi et al, 2018 ; Tan & Xu, 2020 ). Since E-nose is relatively faster, and less destructive, it can be used for real-time odor detection without direct human involvement.…”

Section: Technological Intervention To Reduce the Impact Of Covid-19mentioning

confidence: 99%

“…Such an intelligent determination technique without direct involvement of human makes it an ideal technique suitable during the COVID-19 pandemic. The details of its principles and applications in food sectors for various purposes can be viewed in recent reviews ( Jiang et al, 2018 ; Tan & Xu, 2020 ).…”

Section: Technological Intervention To Reduce the Impact Of Covid-19mentioning

confidence: 99%

Improvement strategies of food supply chain through novel food processing technologies during COVID-19 pandemic

2021

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“…In a similar manner, multiple harmonic analyses may also lead to one sensor providing analyte specific responses to complex mixtures that result in production of a virtual sensor array (VSA) [226][227][228][229][230][231]. Thus, QCM has the potential to be a uniquely useful analytical tool for food quality analyses [232]. In the following sections, we explore recent developments of liquid phase and VOC detection and discrimination in QCM-based techniques for food quality analyses.…”

Section: Quartz Crystal Microbalancementioning

confidence: 99%

QCM Sensor Arrays, Electroanalytical Techniques and NIR Spectroscopy Coupled to Multivariate Analysis for Quality Assessment of Food Products, Raw Materials, Ingredients and Foodborne Pathogen Detection: Challenges and Breakthroughs

Bwambok

Siraj

Macchi

et al. 2020

Sensors

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Quality checks, assessments, and the assurance of food products, raw materials, and food ingredients is critically important to ensure the safeguard of foods of high quality for safety and public health. Nevertheless, quality checks, assessments, and the assurance of food products along distribution and supply chains is impacted by various challenges. For instance, the development of portable, sensitive, low-cost, and robust instrumentation that is capable of real-time, accurate, and sensitive analysis, quality checks, assessments, and the assurance of food products in the field and/or in the production line in a food manufacturing industry is a major technological and analytical challenge. Other significant challenges include analytical method development, method validation strategies, and the non-availability of reference materials and/or standards for emerging food contaminants. The simplicity, portability, non-invasive, non-destructive properties, and low-cost of NIR spectrometers, make them appealing and desirable instruments of choice for rapid quality checks, assessments and assurances of food products, raw materials, and ingredients. This review article surveys literature and examines current challenges and breakthroughs in quality checks and the assessment of a variety of food products, raw materials, and ingredients. Specifically, recent technological innovations and notable advances in quartz crystal microbalances (QCM), electroanalytical techniques, and near infrared (NIR) spectroscopic instrument development in the quality assessment of selected food products, and the analysis of food raw materials and ingredients for foodborne pathogen detection between January 2019 and July 2020 are highlighted. In addition, chemometric approaches and multivariate analyses of spectral data for NIR instrumental calibration and sample analyses for quality assessments and assurances of selected food products and electrochemical methods for foodborne pathogen detection are discussed. Moreover, this review provides insight into the future trajectory of innovative technological developments in QCM, electroanalytical techniques, NIR spectroscopy, and multivariate analyses relating to general applications for the quality assessment of food products.

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Applications of electronic nose (e-nose) and electronic tongue (e-tongue) in food quality-related properties determination: A review

Cited by 284 publications

References 94 publications

Historical Evolution and Food Control Achievements of Near Infrared Spectroscopy, Electronic Nose, and Electronic Tongue—Critical Overview

Historical Evolution and Food Control Achievements of Near Infrared Spectroscopy, Electronic Nose, and Electronic Tongue—Critical Overview

Improvement strategies of food supply chain through novel food processing technologies during COVID-19 pandemic

QCM Sensor Arrays, Electroanalytical Techniques and NIR Spectroscopy Coupled to Multivariate Analysis for Quality Assessment of Food Products, Raw Materials, Ingredients and Foodborne Pathogen Detection: Challenges and Breakthroughs

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