Application of electronic tongues in food processing

Wadehra, Akanksha; Patil, Prasad

doi:10.1039/c5ay02724a

Cited by 48 publications

(22 citation statements)

References 58 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The MS spectra of the eluate from the anion-exchange resin (Benjamin & Gamrasni, 2016;Wadehra & Patil, 2016), and it has been successfully applied to identify the umami taste of different food (Dang et al, 2019;Ismail et al, 2020;Zhang et al, 2012;Zhang, Sun-Waterhouse, Feng, et al, 2019). So, taste sensing system (electronic tongue sensors) rather than sensory panelists was used in the present study.…”

Section: Taste Sensing System Measurementmentioning

confidence: 99%

Enrichment of the umami‐taste‐active amino acids and peptides from crab sauce using ethanol precipitation and anion‐exchange resin

Fan

Liu

Wan

et al. 2021

J Food Process Preserv

View full text Add to dashboard Cite

Crab sauce is a traditional umami seasoning in the coastal cities in South East China, which is made from soldier crabs by curing and fermenting (Liu & Chen, 2020;Liu et al., 2019). During curing and fermenting, crab meat is hydrolyzed to free amino acids and peptides by its own endogenous protease and microorganisms. In our previous study (Liu et al., 2019), glutamic acid (Glu), aspartic acid (Asp), 5′-inosine monophosphate (IMP), and 5′-guanosine monophosphate (GMP) were proved to be the key umami-taste-active components in crab sauce, and the synergistic effect of these umami amino acids and flavor nucleotides contributed a very intense umami taste to crab sauce. The taste profile of the complete taste recombinant was considered close to that of the natural crab sauce, but

show abstract

Section: Taste Sensing System Measurementmentioning

confidence: 99%

Enrichment of the umami‐taste‐active amino acids and peptides from crab sauce using ethanol precipitation and anion‐exchange resin

Fan

Liu

Wan

et al. 2021

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…But the detection results may change with specific method. To make a comprehensive and objective evaluation of the object, it is necessary to select the most suitable electrochemical detection method, according to the features of the object [ 3 , 4 ]. Through contrastive experiments, Gholivand et al [ 5 ] compared the effects of cyclic voltammetry (CV), linear sweep voltammetry (LSV), and differential pulse voltammetry (DPV) in detecting bovine serum albumin (BSA).…”

Section: Introductionmentioning

confidence: 99%

Comparison between voltammetric detection methods for abalone-flavoring liquid

Zhang

et al. 2021

Open Life Sciences

View full text Add to dashboard Cite

This article attempts to determine the most accurate classification method for different abalone-flavoring liquids. Three common voltammetric detection methods, namely, linear sweep voltammetry (LSV), cyclic voltammetry (CV), and square-wave voltammetry (SWV), were considered. To compare their classification accuracies of abalone-flavoring liquids, three methods were separately adopted to classify five different abalone-flavoring liquids, using a four-electrode (Au, Pt, Pd, and W) sensor array. Then the data acquired by each method were subject to the principal component analysis (PCA): the first three principal components whose eigenvalues were greater than 1 were extracted from each set of data; the cumulative variance contribution rate and the principal component scores of each method were obtained. The PCA results show that the first three principal components obtained by the CV had the highest cumulative variance contribution rate (91.307%), indicating that the CV can more comprehensively characterize the information of abalone-flavoring liquid samples than the other two methods. According to the principal component scores, compared with those of LSV and SWV, the same kind of samples detected by the CV were highly clustered and the different kinds of samples detected by the CV were greatly dispersed. This indicates that the CV can effectively distinguish between the five abalone-flavoring liquids. Finally, the detection data were further verified through probabilistic neural network and a support vector machine algorithm optimized by genetic algorithm. The results further confirm that the CV is more accurate than the other two methods in the classification of abalone-flavoring liquids. Therefore, the CV was recommended for the classification of abalone-flavoring liquids.

show abstract

“…When considering the development of eT systems for analysis of liquid samples, the most common technique is based on electrochemical [ 1 , 2 ], potentiometric [ 3 , 4 ], voltammetric [ 5 ], amperometric [ 6 ], and impedimetric [ 7 , 8 , 9 ]) sensors. The potential of these systems for applications in the food and beverages industries as well as the pharmaceutical industry have been reported in several reviews [ 4 , 10 , 11 , 12 , 13 ]. In general, most eT systems developed in Europe are based on electrochemical sensors.…”

Section: Introductionmentioning

confidence: 99%

A Versatile Electronic Tongue Based on Surface Plasmon Resonance Imaging and Cross-Reactive Sensor Arrays—A Mini-Review

Garçon

Genua

Hou

et al. 2017

Sensors

View full text Add to dashboard Cite

Nowadays, there is a strong demand for the development of new analytical devices with novel performances to improve the quality of our daily lives. In this context, multisensor systems such as electronic tongues (eTs) have emerged as promising alternatives. Recently, we have developed a new versatile eT system by coupling surface plasmon resonance imaging (SPRi) with cross-reactive sensor arrays. In order to largely simplify the preparation of sensing materials with a great diversity, an innovative combinatorial approach was proposed by combining and mixing a small number of easily accessible molecules displaying different physicochemical properties. The obtained eT was able to generate 2D continuous evolution profile (CEP) and 3D continuous evolution landscape (CEL), which is also called 3D image, with valuable kinetic information, for the discrimination and classification of samples. Here, diverse applications of such a versatile eT have been summarized. It is not only effective for pure protein analysis, capable of differentiating protein isoforms such as chemokines CXCL12α and CXCL12γ, but can also be generalized for the analysis of complex mixtures, such as milk samples, with promising potential for monitoring the deterioration of milk.

show abstract

Application of electronic tongues in food processing

Abstract: This review describes the basic principles and applications of electronic tongues (e-tongues) in the food industry.

Cited by 48 publications

References 58 publications

Enrichment of the umami‐taste‐active amino acids and peptides from crab sauce using ethanol precipitation and anion‐exchange resin

Enrichment of the umami‐taste‐active amino acids and peptides from crab sauce using ethanol precipitation and anion‐exchange resin

Comparison between voltammetric detection methods for abalone-flavoring liquid

A Versatile Electronic Tongue Based on Surface Plasmon Resonance Imaging and Cross-Reactive Sensor Arrays—A Mini-Review

Contact Info

Product

Resources

About