Review: Highlights in recent applications of electronic tongues in food analysis

Escuder-Gilabert, Laura; Peris, Miguel

doi:10.1016/j.aca.2010.03.017

Cited by 281 publications

(149 citation statements)

References 85 publications

(128 reference statements)

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“…They rely on the concept of global selectivity, according to which the measurements yield a ''finger print'' of the liquid or vapor under study. Several kinds of sensing elements and detection methods have been studied for e-noses and mainly e-tongues [45,51,[57][58][59][60][61][62], which allow applicability in fields as food [57,[62][63][64][65][66], wines [67], water [68] and pharmaceutical analysis [66]. The importance of the e-tongues and e-noses to biosensing stems from the possible extension through the incorporation of sensing units capable of molecular recognition [69][70][71][72].…”

Section: Electronic Tongues and Nosesmentioning

confidence: 99%

Information Visualization to Enhance Sensitivity and Selectivity in Biosensing

Oliveira¹,

Pavinatto²,

Constantino³

et al. 2012

Biointerphases

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An overview is provided of the various methods for analyzing biosensing data, with emphasis on information visualization approaches such as multidimensional projection techniques. Emphasis is placed on the importance of data analysis methods, with a description of traditional techniques, including the advantages and limitations of linear and non-linear methods to generate layouts that emphasize similarity/dissimilarity relationships among data instances. Particularly important are recent methods that allow processing high-dimensional data, thus taking full advantage of the capabilities of modern equipment. In this area, now referred to as e-science, the choice of appropriate data analysis methods is crucial to enhance the sensitivity and selectivity of sensors and biosensors. Two types of systems deserving attention in this context are electronic noses and electronic tongues, which are made of sensor arrays whose electrical or electrochemical responses are combined to provide “finger print” information for aromas and tastes. Examples will also be given of unprecedented detection of tropical diseases, made possible with the use of multidimensional projection techniques. Furthermore, ways of using these techniques along with other information visualization methods to optimize biosensors will be discussed.

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Section: Electronic Tongues and Nosesmentioning

confidence: 99%

Information Visualization to Enhance Sensitivity and Selectivity in Biosensing

Oliveira¹,

Pavinatto²,

Constantino³

et al. 2012

Biointerphases

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show abstract

“…Biosensors have been developed for determining major and minor food components, preservatives, food colors and sweeteners, toxins, pesticides, antibiotics, and hormones [69]. They have also found use in tracking microbial contamination [70], to follow food safety [71], processing, and to certify food quality and control including the development of the so-called electronic nose [72] or electronic tongue [73] that have a large impact on flavor analysis. The advantages of these methods are the rapid response time, the high degree of specificity and sensitivity, and the possibility of being used for inline processes monitoring food manufacturing.…”

Section: Food Analysis: Current State Of the Art Methodologies And mentioning

confidence: 99%

Food Analysis: Present, Future, and Foodomics

Cifuentes

2012

ISRN Analytical Chemistry

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This paper presents a revision on the instrumental analytical techniques and methods used in food analysis together with their main applications in food science research. The present paper includes a brief historical perspective on food analysis, together with a deep revision on the current state of the art of modern analytical instruments, methodologies, and applications in food analysis with a special emphasis on the works published on this topic in the last three years (2009)(2010)(2011). The article also discusses the present and future challenges in food analysis, the application of "omics" in food analysis (including epigenomics, genomics, transcriptomics, proteomics, and metabolomics), and provides an overview on the new discipline of Foodomics.

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“…Gustatory substances stimulate this membrane after absorption. The taste sensors have been applied in the food industry for more than 20 years especially in food traceability, (20) food freshness, (21) food quality, (22)(23)(24) and safety tests. (25,26) It has increasingly been applied to pharmaceutical fields including the evaluation of drug bitterness and taste masking studies.…”

Section: Introductionmentioning

confidence: 99%

Traditional Human Taste Panel and Taste Sensors Methods for Bitter Taste Masking Research on Combined Bitterness Suppressants of Berberine Hydrochloride

2017

Sensors and Materials

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Bitterness suppressants (BSs) can improve the taste of bitter medicines and mask the taste of bitter foodstuffs. Our goal here was to establish a method of analyzing bitterness using both a traditional human taste panel method (THTPM) and a taste sensors method. Sucralose (SL), sodium ferulate (SF), and β-cyclodextrin (β-CD), and their combinations were tested for their abilities to mask the bitter taste of berberine hydrochloride (BBR). SF showed a weak effect in masking the bitter taste of BBR, whereas SL and β-CD showed stronger effects. The effect of SL on bitter taste masking was linear with the logarithm of concentration, while the effect of β-CD was linear with its concentration. When β-CD and SL were used in combination, β-CD played a major role in taste masking. For this combination, a good correlation was found between the indices of THTPM and the taste sensors method. The taste sensors method can accurately predict the intensity of bitterness of BBR. Thus, it can be an effective tool for the screening of BS of BBR and the study of the taste-masking characteristics of BS combinations.

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Review: Highlights in recent applications of electronic tongues in food analysis

Cited by 281 publications

References 85 publications

Information Visualization to Enhance Sensitivity and Selectivity in Biosensing

Information Visualization to Enhance Sensitivity and Selectivity in Biosensing

Food Analysis: Present, Future, and Foodomics

Traditional Human Taste Panel and Taste Sensors Methods for Bitter Taste Masking Research on Combined Bitterness Suppressants of Berberine Hydrochloride

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