Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Electronic Tongue and Their Applications in Food Industry


Affiliations
1 Department of Food Technology, Ch.Devi Lal State Institute of Engineering and Technology, Panniwala Mota, Sirsa (Haryana), India
2 Department of Electronics and Communication, Ch. Devi Lal State Institute of Engineering and Technology, Panniwala Mota, Sirsa (Haryana), India
     

   Subscribe/Renew Journal


Technology’s impact on food safety and quality is reflected in higher throughputs, increased efficiencies and superior outcomes. Electronic tongue (e-tongue) instrumental systems were designed to minimize human olfactory and taste sensory organs and are consisted of an array of sensors. Various efforts have been made by scientists to predict the sensory profile of food articles with instrumental measurement. The aim of the review here is to determine the applicability of e-tongue in food industry to replace traditional methods of sensory analysis. Involvement of electronics methods for the improvement of sensory methods is due to increased attention of all world towards food safety.

Keywords

E-Tounge, Coffee, Beer, Fruit Juice, Sensors.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Fussell, R.J.,Garcia Lopez, M.,Mortimers, D.N.,Wright, S., Sehnalovat, M., Sinclairt, C. J., Fernandes, A. and Sharman, M. (2014). Investigation into the occurrence in food of veterinary medicines, pharmaceuticals and chemicals used in personal care products. J. Agric. Food Chem., 62 : 3651–3659.
  • Gallardo, J., Alegret, S. and del Valle, M. (2005). Application of a potentiometric electronic tongue as a classification tool in food analysis. Talanta, 66 :1303–1309.
  • Holmin, S., Spangeus, P., Krantz-Rulcker, C. and Winquist, F. (2001). Compression of electronic tongue data based on voltammetry – a comparative study. Sensors & Actuators B: Chemical, 76 : 455–464.
  • Kaneki, N., Miura, T., Shimada, K., Tanaka, H., Ito, S., Hotori, K. and Akasaka, C. (2004).Measurement of pork freshness using potentiometric sensor. Talanta, 62 : 217–221.
  • Luis, G., Barat, J.M., Baigts, D., Martínez-Manez, R., Soto, J., Garcia-Breijo, E., Aristoy, M.C., Fidel, F.T. and Llobet, E. (2011). Monitoring of physical–chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue, Food Chemistry,126 : 1261-1268.
  • Lvova, L., Martinelli, E., Mazzone, E., Pede, A., Paolesse, R., Di Natale, C. and D’Amico, A. (2006). Electronic tongue based on an array of metallic potentiometric sensors. Talanta,70 : 833–839.
  • Mimendia, A., Gutierrez, J.M., Leija, L., Hernández, P. R., Favari, L., Munoz, R. and Del Valle (2010). A review of the use of the potentiometric electronic tongue in the monitoring of environmental systems. Environmental Modelling & Software, 25 : 1023– 1030.
  • Oliveira, R.V., De Pietro, A.C. and Cass, Q. B. (2007).Quantification of cephalexin as residue levels in bovine milk by highperformance liquid chromatography with on-line sample cleanup. Talanta, 71 : 1233–1238.
  • Raithore, S., Jinhe, Bai, Anne, Plotto, John, Manthey, Mike, Irey and Elizabeth, Baldwin (2015). Electronic tongue response to chemicals in orange juice that change concentration in relation to harvest maturity and citrus greening or Huanglongbing (HLB) disease. Sensors (Basel), 15 (12) :30062–30075.
  • Soto, J., Labrador, R. H., Marcos, M. D., Martinez-Manez, R., Coll, C. and García-Breijo, E. and Gil, L. (2006). Introduction of a model for describing the redox potential faradic electrodes. J. Electroanalytical Chemistry, 594 : 96–104.
  • Toko, K. (2000). Biomimetic sensor technology. Cambridge University Press. Tudorkalit, M., Markovi, Ksenija, Kalit, S. and Havranek, J. J. (2014). Electronic nose and electronic tongue in the dairy industry, Mljekarstvo, 64 (4) : 228-244.
  • Varvolgyi, E., Gere,A.. Szollosi, D., Sipos,L., Kovács.,Z., Kokai, Z. and Cso ka, M. (2015).Application of sensory assessment electronic tongue and GC–MS to characterize coffee samples. Arab J. Sci. Engg., 40 : 125–133.
  • Wang, X., Dong, S., Gai, P., Duan, R. and Li, F. (2016). Highly sensitive homogeneous electrochemical aptasensor for antibiotic residues detection based on dual recycling amplification strategy. Biosens. Bioelectron., 82 : 49–54.
  • Winquist, F., Holmin, S., Krantz-Rülcker, C., Wide, P., Lundström, I. (2000). A hybrid electronic tongue.Analytica Chimica Acta , 406 :147-157.
  • Winquist, F., Bjorklund, R., Krantz-Rülcker, C., Lundström, I., Östergren, K. and Skoglund, T. (2005). An alectronic tongue in the dairy industry. Sensors & Actuators B., 111-112 : 299-304.
  • Xiaobo, H., Xiaowei and Povey, M. (2016). Non-invasive sensing for food reassurance. Analyst, 141 : 1587–1610.
  • Zacco, E., Adrian, J., Galve, R., Marco, M.P., Alegret, S. and Pividori, M.I. (2007). Electrochemical magneto immunosensing of antibiotic residues in milk. Biosens. Bioelectron., 22 : 2184–2191.
  • WEBLIOGRAPHY
  • Anonymous (2017). http://www.norlab.com/library/application-note/10419.

Abstract Views: 621

PDF Views: 6




  • Electronic Tongue and Their Applications in Food Industry

Abstract Views: 621  |  PDF Views: 6

Authors

Bhupinder Singh
Department of Food Technology, Ch.Devi Lal State Institute of Engineering and Technology, Panniwala Mota, Sirsa (Haryana), India
Priyanka Handa
Department of Electronics and Communication, Ch. Devi Lal State Institute of Engineering and Technology, Panniwala Mota, Sirsa (Haryana), India

Abstract


Technology’s impact on food safety and quality is reflected in higher throughputs, increased efficiencies and superior outcomes. Electronic tongue (e-tongue) instrumental systems were designed to minimize human olfactory and taste sensory organs and are consisted of an array of sensors. Various efforts have been made by scientists to predict the sensory profile of food articles with instrumental measurement. The aim of the review here is to determine the applicability of e-tongue in food industry to replace traditional methods of sensory analysis. Involvement of electronics methods for the improvement of sensory methods is due to increased attention of all world towards food safety.

Keywords


E-Tounge, Coffee, Beer, Fruit Juice, Sensors.

References