On-line monitoring of food fermentation processes using electronic noses and electronic tongues: A review

Abstract

After a brief description of the fundamentals of both types of devices, the different approaches are critically commented, their strengths and weaknesses being highlighted. Finally, future trends in this field are also mentioned in the last section of the article.

A novel strategy for rapid identification of the fruits of Illicium verum and Illicium anisatum using electronic nose and tongue technology

“…Similar to E-nose, E-tongue is another intelligent machine system designed to detect complex taste sensations [19]. Previous reports have revealed that the E-tongue possesses sensitivity capability for analyzing and discriminating between various liquid agents, such as wine, honey and tea, and plant or herbal extracts [12,13,18].…”

A novel Arduino Mega 2560 microcontroller-based electronic tongue for dairy product classification

“…The principle of e-tongue was based on the nature of a potentiometric sensor. It is a non-specific sensing, or it has a low selectivity for chemicals [7]. It is very interesting because the cross-sensitivity of the various components in the solution of the sample.…”

“…Therefore, a pattern recognition and multivariate methods should be used to interpret the complex signals of the sensor array. It will be used to predict the value of qualitative and quantitative parameters of the pattern [5], [7], [8]. The sensor of ion selective electrode is made of a membrane which has active ingredients, namely lipids and plasticizer or polymer.…”

Metabolic Process Engineering for Biochemicals and Biofuels Production

“…Some sensors, including biomass probe, dissolved oxygen probe, extracellular oxidoreduction potential probe, and gas monitors, are used in fermentation to monitor cell growth, assess aerobic metabolism, estimate NAD + /NADH + ratio, and measure gases (e.g., CO 2 , CH 4 and H 2 ), respectively [4].In addition, biochemical analysers connected to auto-samplers are used for online monitoring of multiple metabolites. Different from discrete sensors, the MS based chemical multisensory systems, named as electronic noses and electronic tongues [5], have been used in both qualitative recognition of multi-component media and quantitative analysis of component concentrations in wine production. With dynamic metabolite data collected using in situ probes and auto-samplers, mathematic modelling can be applied to achieve precise nutrients feed and harvest time in fedbatch fermentation.…”