A Systematic Review of the Applications of Electronic Nose and Electronic Tongue in Food Quality Assessment and Safety

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Bibliografiske detaljer
Udgivet i:	Chemosensors vol. 13, no. 5 (2025), p. 161
Hovedforfatter:	Ramkumar, Vanaraj
Andre forfattere:	Bincy, I P, Mayakrishnan Gopiraman, Kim Ick Soo, Seong-Cheol, Kim
Udgivet:	MDPI AG
Fag:	Beverages Food products Nondestructive testing Signal processing Food quality Contaminants Dairy products Scientific imaging Volatile organic compounds > VOCs Chromatography Pattern recognition Technology Seafood Electronic tongues Fermentation Food industry Data analysis Spoilage Quality control Electronic noses Algorithms Real time Liquid phases Food safety Sensory evaluation Artificial intelligence Data processing Food contamination & poisoning Standards Pattern recognition systems Nanotechnology Aroma Automation Food processing Monitoring Machine learning Mass spectrometry Quality assessment Spectrophotometry Odors Sensors Process controls Sensory perception Sensor arrays Coffee industry Microbiota Enzymes
Online adgang:	Citation/Abstract Full Text + Graphics Full Text - PDF
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Beskrivelse
Resumen:	Food quality assessment is a critical aspect of food production and safety, ensuring that products meet both regulatory and consumer standards. Traditional methods such as sensory evaluation, chromatography, and spectrophotometry are widely used but often suffer from limitations, including subjectivity, high costs, and time-consuming procedures. In recent years, the development of electronic nose (e-nose) and electronic tongue (e-tongue) technologies has provided rapid, objective, and reliable alternatives for food quality monitoring. These bio-inspired sensing systems mimic human olfactory and gustatory functions through sensor arrays and advanced data processing techniques, including artificial intelligence and pattern recognition algorithms. The e-nose is primarily used for detecting volatile organic compounds (VOCs) in food, making it effective for freshness evaluation, spoilage detection, aroma profiling, and adulteration identification. Meanwhile, the e-tongue analyzes liquid-phase components and is widely applied in taste assessment, beverage authentication, fermentation monitoring, and contaminant detection. Both technologies are extensively used in the quality control of dairy products, meat, seafood, fruits, beverages, and processed foods. Their ability to provide real-time, non-destructive, and high-throughput analysis makes them valuable tools in the food industry. This review explores the principles, advantages, and applications of e-nose and e-tongue systems in food quality assessment. Additionally, it discusses emerging trends, including IoT-based smart sensing, advances in nanotechnology, and AI-driven data analysis, which are expected to further enhance their efficiency and accuracy. With continuous innovation, these technologies are poised to revolutionize food safety and quality control, ensuring consumer satisfaction and compliance with global standards.
ISSN:	2227-9040
DOI:	10.3390/chemosensors13050161
Fuente:	Materials Science Database