The ever increasing interest of consumers for safety, authenticity and quality of food
commodities has driven the attention towards the analytical techniques used for analyzing …

Electronic nose, electronic tongue and computer vision systems, designed to artificially
perceive flavour and appearance, have been increasingly used in the food industry as rapid …

Infusing human taste perception into smart sensing devices to mimic the processing ability of
gustatory organs to perceive liquid substances remains challenging. Here we developed a …

Electronic tongue systems are traditionally used to analyse: food products, water samples
and taste masking technologies for pharmaceuticals. In principle, their applications are …

Electronic tongue systems are multisensor devices dedicated to automatic analysis of
complicated composition samples and to the recognition of their characteristic properties …

This paper examines the main features of modern electronic tongues (e-tongues) and their
most important applications in food analysis in this new century. The components of an e …

This review presents recent advances concerning work with electronic tongues employing
electroanalytical sensors. This new concept in the electroanalysis sensor field entails the …

The quality of wines is usually evaluated by a sensory panel formed of trained experts or
traditional chemical analysis. Over the last few decades, electronic noses (e-noses) and …

The human senses have always been used to assess food quality. Although the senses of
sight, hearing, taste, smell, and touch are used daily in all aspects of our lives, their …

Fermentation processes are often sensitive to even slight changes of conditions that may
result in unacceptable end-product quality. Thus, close follow-up of this type of processes is …