Monitoring black tea fermentation quality by intelligent sensors: Comparison of image, e-nose and data fusion

Spectral data fusion in nondestructive detection of food products: Strategies, recent applications, and future perspectives

“…Therefore, the chemometrics analysis of electric signals generated by E‐nose is a key component of E‐nose detection. Meanwhile, it is feasible to integrate electric signals processed by E‐nose with other nondestructive technical data to improve the predictive performance of rapid food detection (Arslan et al., 2023; Zhou et al., 2023).…”

“…Traditional flavor detection often uses gas chromatography‐mass spectrometry (GC‐MS), capable of accurate qualitative analysis while with poor real‐time performance. Despite its rapid detection of flavor changes in substances, E‐nose technology falls short in providing a precise qualitative analysis (Zhou et al., 2023). Hence, the integration of E‐nose and spectral technology allows for the simultaneous incorporation of gas and spectral data to enhance the accuracy and real‐time capabilities of food detection.…”

“…In recent years, a variety of nondestructive methods have been widely developed and shown increasing attention for qualitative and quantitative analysis of food products (Lin et al., 2023). These nondestructive methods include spectroscopic techniques such as near‐infrared (NIR) spectroscopy, Raman spectroscopy, and laser‐induced breakdown spectroscopy (LIBS), as well as non‐spectroscopic techniques such as machine vision (MV), electronic nose (E‐nose), and nuclear magnetic resonance (NMR) (Wang, chen et al., 2022; Yan et al., 2023b; Zhou et al., 2023). Compared to traditional techniques, the most satisfying aspect of these nondestructive detection techniques is that they eliminate the need for tedious physical and chemical pretreatment of samples, avoid the need for professionally trained detection personnel, reduce environmental pollution, and reduce damage to laboratory personnel.…”

Effect of hot air circulation roasting temperature on the sensory property and odor characteristics of cashew nut (Anacardium occidentale L.)

“…Then the combination of HS‐SPME and gas chromatography–mass spectrometry (GC–MS) has made it easier to identify and quantify the volatile compounds from rice (Zhou, Gao, et al, 2023), Ningxiang pork (Gao et al, 2023), walnut oil (Xu, Bi, Xiong, et al, 2023), vetch seed (Riley et al, 2022), and so on. Furthermore, the electronic nose (E‐nose), an innovative odorant compound detection tool comprising chemical sensors, utilizes pattern recognition to ascertain both simple and intricate odors (Nouri et al, 2019), and has shown potential for cost‐effective, speedy food evaluation (Zhou, Dai, et al, 2023). This tool aids in discerning varied odor profiles, conducting perception evaluations, and classifying unidentified scents (Nouri et al, 2019), offering robust backing for identifying key flavor components in cashew nuts.…”

A Feasibility Study towards the On-Line Quality Assessment of Pesto Sauce Production by NIR and Chemometrics

“…For this reason, different types of sensors that can provide timely information are becoming more and more used for on-line quality probing from raw materials to the semi-finished and final products. It has been widely demonstrated that NIR spectroscopy has a powerful potential in monitoring food production processes [ 2 , 3 , 4 , 5 , 6 , 7 , 8 , 9 , 10 , 11 ], due to its ability to detect both chemical and physical changes in the samples. To cite a few applications: NIR has been used for process monitoring in the dairy industry, from the prediction of raw milk composition to milk coagulation in cheese production and yogurt fermentation [ 11 ]; the fermentation processes in the wine and brewery industries; and the powdered ingredients mixing stage in different food matrices [ 10 ].…”