Review on Sensor Array-Based Analytical Technologies for Quality Control of Food and Beverages
Food quality control is an important area to address, as it directly impacts the health of the whole population. To evaluate the food authenticity and quality, the organoleptic feature of the food aroma is very important, such that the composition of volatile organic compounds (VOC) is unique in eac...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-04-01
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| Series: | Sensors |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1424-8220/23/8/4017 |
| _version_ | 1797603519133384704 |
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| author | Abhishek Kumar Mickael Castro Jean-François Feller |
| author_facet | Abhishek Kumar Mickael Castro Jean-François Feller |
| author_sort | Abhishek Kumar |
| collection | DOAJ |
| description | Food quality control is an important area to address, as it directly impacts the health of the whole population. To evaluate the food authenticity and quality, the organoleptic feature of the food aroma is very important, such that the composition of volatile organic compounds (VOC) is unique in each aroma, providing a basis to predict the food quality. Different types of analytical approaches have been used to assess the VOC biomarkers and other parameters in the food. The conventional approaches are based on targeted analyses using chromatography and spectroscopies coupled with chemometrics, which are highly sensitive, selective, and accurate to predict food authenticity, ageing, and geographical origin. However, these methods require passive sampling, are expensive, time-consuming, and lack real-time measurements. Alternately, gas sensor-based devices, such as the electronic nose (e-nose), bring a potential solution for the existing limitations of conventional methods, offering a real-time and cheaper point-of-care analysis of food quality assessment. Currently, research advancement in this field involves mainly metal oxide semiconductor-based chemiresistive gas sensors, which are highly sensitive, partially selective, have a short response time, and utilize diverse pattern recognition methods for the classification and identification of biomarkers. Further research interests are emerging in the use of organic nanomaterials in e-noses, which are cheaper and operable at room temperature. |
| first_indexed | 2024-03-11T04:33:16Z |
| format | Article |
| id | doaj.art-a9dbc1f7c3434a50af6e6c5ebd9ca326 |
| institution | Directory Open Access Journal |
| issn | 1424-8220 |
| language | English |
| last_indexed | 2024-03-11T04:33:16Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Sensors |
| spelling | doaj.art-a9dbc1f7c3434a50af6e6c5ebd9ca3262023-11-17T21:17:53ZengMDPI AGSensors1424-82202023-04-01238401710.3390/s23084017Review on Sensor Array-Based Analytical Technologies for Quality Control of Food and BeveragesAbhishek Kumar0Mickael Castro1Jean-François Feller2Smart Plastics Group, Institut de Recherche Dupuy de Lôme, CNRS 6027, University of South Brittany (UBS), Rue de Saint Maude, 56100 Lorient, FranceSmart Plastics Group, Institut de Recherche Dupuy de Lôme, CNRS 6027, University of South Brittany (UBS), Rue de Saint Maude, 56100 Lorient, FranceSmart Plastics Group, Institut de Recherche Dupuy de Lôme, CNRS 6027, University of South Brittany (UBS), Rue de Saint Maude, 56100 Lorient, FranceFood quality control is an important area to address, as it directly impacts the health of the whole population. To evaluate the food authenticity and quality, the organoleptic feature of the food aroma is very important, such that the composition of volatile organic compounds (VOC) is unique in each aroma, providing a basis to predict the food quality. Different types of analytical approaches have been used to assess the VOC biomarkers and other parameters in the food. The conventional approaches are based on targeted analyses using chromatography and spectroscopies coupled with chemometrics, which are highly sensitive, selective, and accurate to predict food authenticity, ageing, and geographical origin. However, these methods require passive sampling, are expensive, time-consuming, and lack real-time measurements. Alternately, gas sensor-based devices, such as the electronic nose (e-nose), bring a potential solution for the existing limitations of conventional methods, offering a real-time and cheaper point-of-care analysis of food quality assessment. Currently, research advancement in this field involves mainly metal oxide semiconductor-based chemiresistive gas sensors, which are highly sensitive, partially selective, have a short response time, and utilize diverse pattern recognition methods for the classification and identification of biomarkers. Further research interests are emerging in the use of organic nanomaterials in e-noses, which are cheaper and operable at room temperature.https://www.mdpi.com/1424-8220/23/8/4017volatolomicsgas sensorse-nosefood quality controlchemometricsnanomaterials |
| spellingShingle | Abhishek Kumar Mickael Castro Jean-François Feller Review on Sensor Array-Based Analytical Technologies for Quality Control of Food and Beverages Sensors volatolomics gas sensors e-nose food quality control chemometrics nanomaterials |
| title | Review on Sensor Array-Based Analytical Technologies for Quality Control of Food and Beverages |
| title_full | Review on Sensor Array-Based Analytical Technologies for Quality Control of Food and Beverages |
| title_fullStr | Review on Sensor Array-Based Analytical Technologies for Quality Control of Food and Beverages |
| title_full_unstemmed | Review on Sensor Array-Based Analytical Technologies for Quality Control of Food and Beverages |
| title_short | Review on Sensor Array-Based Analytical Technologies for Quality Control of Food and Beverages |
| title_sort | review on sensor array based analytical technologies for quality control of food and beverages |
| topic | volatolomics gas sensors e-nose food quality control chemometrics nanomaterials |
| url | https://www.mdpi.com/1424-8220/23/8/4017 |
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