Recent Applications of Potentiometric Electronic Tongue and Electronic Nose in Sensory Evaluation

Fermentation process optimization, chemical analysis, and storage stability evaluation of a probiotic barley malt kvass

(2022) Panpan Wang et al.   BIOPROCESS AND BIOSYSTEMS ENGINEERING

Effect of short-term frozen storage on taste of gonads of female Eriocheir sinensis and the classification of taste quality combined with sensory evaluation and fuzzy logic model

(2022) Licheng Fan et al.   FOOD CHEMISTRY

Effects of ultrasound and ultra-high pressure pretreatments on volatile and taste compounds of vacuum-freeze dried strawberry slice

(2022) Chao Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

E-Senses, Panel Tests and Wearable Sensors: A Teamwork for Food Quality Assessment and Prediction of Consumer’s Choices

(2022) Margherita Modesti et al.   Chemosensors

Study on the Suitability of Tea Cultivars for Processing Oolong Tea from the Perspective of Aroma Based on Olfactory Sensory, Electronic Nose, and GC-MS Data Correlation Analysis

(2022) Chang He et al.   Foods

Salt reducing and saltiness perception enhancing strategy for shiitake (Lentinus edodes) bud using novel combined treatment of yeast extract and radio frequency

(2022) Lihui Zhang et al.   FOOD CHEMISTRY

Marinated Anchovies (Engraulis encrasicolus) Prepared with Flavored Olive Oils (Chétoui cv.): Anisakicidal Effect, Microbiological, and Sensory Evaluation

(2021) Najla Trabelsi et al.   Sustainability

Characterization of flavor frame in shiitake mushrooms (Lentinula edodes) detected by HS-GC-IMS coupled with electronic tongue and sensory analysis: Influence of drying techniques

(2021) Hui Hou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluating the Effect of a Brewery By-Product as Feed Supplementation on the Quality of Eggs by Means of a Human Panel and E-Tongue and E-Nose Analysis

(2021) Juan Pablo Aguinaga Bósquez et al.   Chemosensors

Detection of Red Wine Faults over Time with Flash Profiling and the Electronic Tongue

(2021) Victoria D. Paup et al.   Beverages

Sensory quality and digestibility evaluation of silver carp sausage glycated with l ‐arabinose

(2021) Junya Liu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

A novel data fusion strategy based on multiple intelligent sensory technologies and its application in the quality evaluation of Jinhua dry-cured hams

(2021) Shui Jiang et al.   SENSORS AND ACTUATORS B-CHEMICAL

Sensory evaluation of roasted sweet potatoes influenced by different cultivars: A correlation study with respect to sugars, amino acids, volatile compounds, and colors

(2020) Feina Hou et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Comparison of electronic systems with sensory analysis for the quality evaluation of parenica cheese 

(2020) Jana Štefániková et al.   CZECH JOURNAL OF FOOD SCIENCES

Cultivar differentiation of Citri Reticulatae Pericarpium by a combination of hierarchical three-step filtering metabolomics analysis, DNA barcoding and electronic nose

(2019) Shang-Zhen Li et al.   ANALYTICA CHIMICA ACTA

Detection of bitterness and astringency of green tea with different taste by electronic nose and tongue

(2019) Guangyu Zou et al.   PLoS One

Organoleptic Analysis of Drinking Water Using an Electronic Tongue Based on Electrochemical Microsensors

(2019) Manuel Gutiérrez-Capitán et al.   SENSORS

Freshness Evaluation of Three Kinds of Meats Based on the Electronic Nose

(2019) Jun Chen et al.   SENSORS

Changes in microbial composition on the crust by different air flow velocities and their effect on sensory properties of dry-aged beef

(2019) Hyun Jung Lee et al.   MEAT SCIENCE

Changes in volatile compounds of living Pacific oyster Crassostrea gigas during air-exposed storage

(2019) Shinya Kawabe et al.   FISHERIES SCIENCE

Electronic Tongue and Consumer Sensory Evaluation of Spicy Paneer Cheese

(2019) Courtney Schlossareck et al.   JOURNAL OF FOOD SCIENCE

Sensory and physicochemical changes in gluten-free oat biscuits stored under different packaging and light conditions

(2019) Denisa E. Duta et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Evaluation of aroma characteristics of sugarcane (Saccharum officinarum L.) juice using gas chromatography-mass spectrometry and electronic nose

(2019) Lu Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A multipronged flavor comparison of Ecuadorian CCN51 and Nacional cocoa cultivars

(2019) Hayley Rottiers et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Comparing the metabolic profiles of raw and cooked pufferfish (Takifugu flavidus) meat by NMR assessment

(2019) Luan Yang et al.   FOOD CHEMISTRY

Optimization of soluble solids content prediction models in ‘Hami’ melons by means of Vis-NIR spectroscopy and chemometric tools

(2019) Rong Hu et al.   INFRARED PHYSICS & TECHNOLOGY

Rapid and nondestructive detection of freshness quality of postharvest spinaches based on machine vision and electronic nose

(2019) Xingyi Huang et al.   JOURNAL OF FOOD SAFETY

Standard Analytical Methods, Sensory Evaluation, NIRS and Electronic Tongue for Sensing Taste Attributes of Different Melon Varieties

(2019) Németh et al.   SENSORS

A novel combination of enzymatic hydrolysis and fermentation: Effects on the flavor and nutritional quality of fermented Cordyceps militaris beverage

(2019) Yanyan Lao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil

(2018) Ussama Harzalli et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Application of electronic tongue for fresh foods quality evaluation: A review

(2018) Hongyao Jiang et al.   FOOD REVIEWS INTERNATIONAL

Discriminating aging and protein-to-fat ratio in Cheddar cheese using sensory analysis and a potentiometric electronic tongue

(2018) Jackie B. Lipkowitz et al.   JOURNAL OF DAIRY SCIENCE

E-nose, e-tongue and e-eye for edible olive oil characterization and shelf life assessment: A powerful data fusion approach

(2018) Susanna Buratti et al.   TALANTA

Effects of different drying methods on physicochemical properties, volatile profile, and sensory characteristics of kimchi powder

(2018) Ji Yeong Park et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Identification and taste characteristics of novel umami and umami-enhancing peptides separated from peanut protein isolate hydrolysate by consecutive chromatography and UPLC–ESI–QTOF–MS/MS

(2018) Jianan Zhang et al.   FOOD CHEMISTRY

Data fusion of electronic eye and electronic tongue signals to monitor grape ripening

(2018) Giorgia Orlandi et al.   TALANTA

Differentiation of Chinese robusta coffees according to species, using a combined electronic nose and tongue, with the aid of chemometrics

(2017) Wenjiang Dong et al.   FOOD CHEMISTRY

Comparison of a descriptive analysis and instrumental measurements (electronic nose and electronic tongue) for the sensory profiling of Korean fermented soybean paste (doenjang )

(2017) Hee Yeon Jung et al.   JOURNAL OF SENSORY STUDIES

Evaluation of the suitability of electronic nose based on fast GC for distinguishing between the plum spirits of different geographical origins

(2016) Magdalena Śliwińska et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Volatile compounds and fatty acids profile in Longissimus dorsi muscle from pigs fed with feed containing bioactive components

(2016) Iwona Wojtasik-Kalinowska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Geographical origin identification of propolis using GC–MS and electronic nose combined with principal component analysis

(2013) H. Cheng et al.   FOOD RESEARCH INTERNATIONAL

Towards reliable estimation of an “electronic tongue” predictive ability from PLS regression models in wine analysis

(2012) Dmitry Kirsanov et al.   TALANTA

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

(2010) Laura Escuder-Gilabert et al.   ANALYTICA CHIMICA ACTA

A Series of Kokumi Peptides Impart the Long-Lasting Mouthfulness of Matured Gouda Cheese

(2009) Simone Toelstede et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impedance e-tongue instrument for rapid liquid assessment

(2009) Flávio P. A. Cabral et al.   REVIEW OF SCIENTIFIC INSTRUMENTS