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

Jiang, H, Zhang, M, Bhandari, B and Adhikari, B 2018, 'Application of electronic tongue for fresh foods quality evaluation: A review', Food Reviews International, vol. 34, no. 8, pp. 746-769.

Document type: Journal Article
Collection: Journal Articles

Title Application of electronic tongue for fresh foods quality evaluation: A review
Author(s) Jiang, H
Zhang, M
Bhandari, B
Adhikari, B
Year 2018
Journal name Food Reviews International
Volume number 34
Issue number 8
Start page 746
End page 769
Total pages 24
Publisher Taylor and Francis Inc.
Abstract Fresh foods occupy an important position in the human diet. A growing number of consumers are attracted by fresh foods due to their high nutritional value, healthy image, and appealing taste. Electronic tongue based on the concept of global selectivity is a sensor technology that has developed rapidly since last century (1998). Compared with human panelists, it has the advantages of measuring toxic substances, conducting objective analysis and having no detection fatigue. In this paper, the principle, types, and characteristics of electronic tongue are described. The application of electronic tongue to measure sensory and safety index is discussed. Finally, the development of miniaturization of electronic tongues is presented.
Subject Food Sciences not elsewhere classified
Keyword(s) Electronic tongue
safety indices
sensory indices
DOI - identifier 10.1080/87559129.2018.1424184
Copyright notice © 2018 Taylor & Francis
ISSN 8755-9129
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