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Zhai Z, Liu Y, Li C, Wang D, Wu H. Electronic Noses: From Gas-Sensitive Components and Practical Applications to Data Processing. SENSORS (BASEL, SWITZERLAND) 2024; 24:4806. [PMID: 39123852 PMCID: PMC11314697 DOI: 10.3390/s24154806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/09/2024] [Revised: 06/14/2024] [Accepted: 06/16/2024] [Indexed: 08/12/2024]
Abstract
Artificial olfaction, also known as an electronic nose, is a gas identification device that replicates the human olfactory organ. This system integrates sensor arrays to detect gases, data acquisition for signal processing, and data analysis for precise identification, enabling it to assess gases both qualitatively and quantitatively in complex settings. This article provides a brief overview of the research progress in electronic nose technology, which is divided into three main elements, focusing on gas-sensitive materials, electronic nose applications, and data analysis methods. Furthermore, the review explores both traditional MOS materials and the newer porous materials like MOFs for gas sensors, summarizing the applications of electronic noses across diverse fields including disease diagnosis, environmental monitoring, food safety, and agricultural production. Additionally, it covers electronic nose pattern recognition and signal drift suppression algorithms. Ultimately, the summary identifies challenges faced by current systems and offers innovative solutions for future advancements. Overall, this endeavor forges a solid foundation and establishes a conceptual framework for ongoing research in the field.
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Affiliation(s)
- Zhenyu Zhai
- National Institute of Metrology of China, Beijing 100029, China; (Z.Z.); (D.W.)
| | - Yaqian Liu
- Inner Mongolia Institute of Metrology Testing and Research, Hohhot 010020, China
| | - Congju Li
- College of Textiles, Donghua University, Shanghai 201620, China;
| | - Defa Wang
- National Institute of Metrology of China, Beijing 100029, China; (Z.Z.); (D.W.)
| | - Hai Wu
- National Institute of Metrology of China, Beijing 100029, China; (Z.Z.); (D.W.)
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2
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Farghal HH, Mansour ST, Khattab S, Zhao C, Farag MA. A comprehensive insight on modern green analyses for quality control determination and processing monitoring in coffee and cocoa seeds. Food Chem 2022; 394:133529. [PMID: 35759838 DOI: 10.1016/j.foodchem.2022.133529] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 06/15/2022] [Accepted: 06/17/2022] [Indexed: 11/25/2022]
Abstract
Green analysis is defined as the analysis of chemicals in a manner where sample extraction and analysis are performed with least amounts of steps, low hazardous materials, while maintaining efficiency in terms of analytes detection. Coffee and cocoa represent two of the most popular and valued beverages worldwide in addition to their several products i.e., cocoa butter, chocolates. This study presents a comprehensive overview of green methods used to evaluate cocoa and coffee seeds quality compared to other conventional techniques highlighting advantages and or limitations of each. Green techniques discussed in this review include solid phase microextraction, spectroscopic techniques i.e., infra-red (IR) spectroscopy and nuclear magnetic resonance (NMR) besides, e-tongue and e-nose for detection of flavor. The employment of multivariate data analysis in data interpretation is also highlighted in the context of identifying key components pertinent to specific variety, processing method, and or geographical origin.
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Affiliation(s)
| | - Somaia T Mansour
- Chemistry Department, American University in Cairo, New Cairo, Egypt
| | - Sondos Khattab
- Chemistry Department, American University in Cairo, New Cairo, Egypt
| | - Chao Zhao
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China.
| | - Mohamed A Farag
- Department of Pharmacognosy, Faculty of Pharmacy, Cairo University, Cairo 11562, Egypt.
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3
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Thangamani GJ, Deshmukh K, Kovářík T, Nambiraj NA, Ponnamma D, Sadasivuni KK, Khalil HPSA, Pasha SKK. Graphene oxide nanocomposites based room temperature gas sensors: A review. CHEMOSPHERE 2021; 280:130641. [PMID: 33964741 DOI: 10.1016/j.chemosphere.2021.130641] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 04/06/2021] [Accepted: 04/17/2021] [Indexed: 06/12/2023]
Abstract
Over the last few decades, various volatile organic compounds (VOCs) have been widely used in the processing of building materials and this practice adversely affected the environment i.e. both indoor and outdoor air quality. A cost-effective solution for detecting a wide range of VOCs by sensing approaches includes chemiresistive, optical and electrochemical techniques. Room temperature (RT) chemiresistive gas sensors are next-generation technologies desirable for self-powered or battery-powered instruments utilized in monitoring emissions that are associated with indoor/outdoor air pollution and industrial processes. In this review, a state-of-the-art overview of chemiresistive gas sensors is provided based on their attractive analytical characteristics such as high sensitivity, selectivity, reproducibility, rapid assay time and low fabrication cost. The review mainly discusses the recent advancement and advantages of graphene oxide (GO) nanocomposites-based chemiresistive gas sensors and various factors affecting their sensing performance at RT. Besides, the sensing mechanisms of GO nanocomposites-based chemiresistive gas sensors derived using metals, transition metal oxides (TMOs) and polymers were discussed. Finally, the challenges and future perspectives of GO nanocomposites-based RT chemiresistive gas sensors are addressed.
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Affiliation(s)
- G J Thangamani
- Department of Physics, VIT University, Vellore, 632014, Tamil Nadu, India
| | - Kalim Deshmukh
- New Technologies-Research Centre, University of West Bohemia, Pilsen, 30100, Czech Republic.
| | - Tomáš Kovářík
- New Technologies-Research Centre, University of West Bohemia, Pilsen, 30100, Czech Republic
| | - N A Nambiraj
- Center for Biomaterials, Cellular and Molecular Theranostics (CBCMT), VIT University, Vellore, 632014, Tamil Nadu, India
| | | | | | - H P S Abdul Khalil
- School of Industrial Technology, Universiti Sains Malaysia, 11800, Penang, Malaysia
| | - S K Khadheer Pasha
- Department of Physics, VIT-AP University, Amaravati, Guntur, 522501, Andhra Pradesh, India.
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4
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Yeager SE, Batali ME, Guinard JX, Ristenpart WD. Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition. Crit Rev Food Sci Nutr 2021; 63:1010-1036. [PMID: 34553656 DOI: 10.1080/10408398.2021.1957767] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Coffee contains a variety of organic acids (OAs) and chlorogenic acids (CGAs) that contribute to overall sensory properties. Large variations in preparation and measurement methodology across the literature complicate interpretation of general trends. Here, we perform a systematic review and meta-analysis of the published literature to elucidate the concentrations of OAs and CGAs in both Coffea arabica (arabica) and Coffea canephora (robusta), for both green coffee and roasted coffee at multiple roast levels. A total of 129 publications were found to report acid concentration measurements, yielding 8,634 distinct data points. Analysis of the full data set reveals several trends. First, roasted robusta has considerably more acidic compounds than arabica with 2 to 5 times as much total OAs, and much larger amounts of formic and acetic acid. As for CGAs, in both arabica and robusta 5-CQA is the major component, and progressive roasting decreases the concentration of all CGAs. The total amount of CGA present was more dependent on roast level than the type of coffee (arabica vs. robusta). Overall, this meta-analysis suggests that the increases in certain OAs with roast level might play more of a role in the sensory profile of dark roast coffees than previously suspected.
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Affiliation(s)
- Sara E Yeager
- Department of Food Science & Technology, University of California Davis, Davis, California, USA.,UC Davis Coffee Center, University of California Davis, Davis, California, USA
| | - Mackenzie E Batali
- Department of Food Science & Technology, University of California Davis, Davis, California, USA.,UC Davis Coffee Center, University of California Davis, Davis, California, USA
| | - Jean-Xavier Guinard
- Department of Food Science & Technology, University of California Davis, Davis, California, USA.,UC Davis Coffee Center, University of California Davis, Davis, California, USA
| | - William D Ristenpart
- UC Davis Coffee Center, University of California Davis, Davis, California, USA.,Department of Chemical Engineering, University of California Davis, Davis, California, USA
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5
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CHEN TC, YU SY. The review of food safety inspection system based on artificial intelligence, image processing, and robotic. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.35421] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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6
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Angeloni S, Mustafa AM, Abouelenein D, Alessandroni L, Acquaticci L, Nzekoue FK, Petrelli R, Sagratini G, Vittori S, Torregiani E, Caprioli G. Characterization of the Aroma Profile and Main Key Odorants of Espresso Coffee. Molecules 2021; 26:molecules26133856. [PMID: 34202706 PMCID: PMC8270317 DOI: 10.3390/molecules26133856] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2021] [Revised: 06/21/2021] [Accepted: 06/21/2021] [Indexed: 01/12/2023] Open
Abstract
Espresso coffee (EC) is a common coffee preparation technique that nowadays is broadly widespread all over the globe. Its popularity is in part attributed to the intense aroma and pleasant flavor. Many researchers have studied and reviewed the aroma of the coffee, but there is a lack of specific review focused on EC aroma profile even if it is intensively investigated. Thus, the objective of the current review was to summarize the aroma profile of EC and how different preparation variables can affect EC flavor. Moreover, a collection of diverse analytical procedures for volatile analysis was also reported. The findings of this survey showed that the volatile fraction of EC is extremely complex, but just some compounds are responsible for the characteristic aroma of the coffee, such as some aldehyde, ketones, furanones, furans, sulfur compounds, pyrazines, etc. In addition, during preparation, some variables, e.g., temperature and pressure of water, granulometry of the coffee particle, and brew ratio, can also modify the aroma profile of this beverage, and therefore its quality. A better understanding of the aroma fraction of EC and how the preparation variables should be adjusted according to desired EC would assist coffee workers in obtaining a higher quality product.
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Affiliation(s)
- Simone Angeloni
- School of Pharmacy, University of Camerino, via Sant Agostino 1, 62032 Camerino, Italy; (S.A.); (A.M.M.); (D.A.); (L.A.); (L.A.); (F.K.N.); (G.S.); (S.V.); (E.T.); (G.C.)
- RICH—Research and Innovation Coffee Hub, via E. Betti 1, 62020 Belforte del Chienti, Italy
| | - Ahmed M. Mustafa
- School of Pharmacy, University of Camerino, via Sant Agostino 1, 62032 Camerino, Italy; (S.A.); (A.M.M.); (D.A.); (L.A.); (L.A.); (F.K.N.); (G.S.); (S.V.); (E.T.); (G.C.)
- Department of Pharmacognosy, Faculty of Pharmacy, Zagazig University, Zagazig 44519, Egypt
| | - Doaa Abouelenein
- School of Pharmacy, University of Camerino, via Sant Agostino 1, 62032 Camerino, Italy; (S.A.); (A.M.M.); (D.A.); (L.A.); (L.A.); (F.K.N.); (G.S.); (S.V.); (E.T.); (G.C.)
- Department of Pharmacognosy, Faculty of Pharmacy, Zagazig University, Zagazig 44519, Egypt
| | - Laura Alessandroni
- School of Pharmacy, University of Camerino, via Sant Agostino 1, 62032 Camerino, Italy; (S.A.); (A.M.M.); (D.A.); (L.A.); (L.A.); (F.K.N.); (G.S.); (S.V.); (E.T.); (G.C.)
| | - Laura Acquaticci
- School of Pharmacy, University of Camerino, via Sant Agostino 1, 62032 Camerino, Italy; (S.A.); (A.M.M.); (D.A.); (L.A.); (L.A.); (F.K.N.); (G.S.); (S.V.); (E.T.); (G.C.)
| | - Franks Kamgang Nzekoue
- School of Pharmacy, University of Camerino, via Sant Agostino 1, 62032 Camerino, Italy; (S.A.); (A.M.M.); (D.A.); (L.A.); (L.A.); (F.K.N.); (G.S.); (S.V.); (E.T.); (G.C.)
| | - Riccardo Petrelli
- School of Pharmacy, University of Camerino, via Sant Agostino 1, 62032 Camerino, Italy; (S.A.); (A.M.M.); (D.A.); (L.A.); (L.A.); (F.K.N.); (G.S.); (S.V.); (E.T.); (G.C.)
- Correspondence:
| | - Gianni Sagratini
- School of Pharmacy, University of Camerino, via Sant Agostino 1, 62032 Camerino, Italy; (S.A.); (A.M.M.); (D.A.); (L.A.); (L.A.); (F.K.N.); (G.S.); (S.V.); (E.T.); (G.C.)
| | - Sauro Vittori
- School of Pharmacy, University of Camerino, via Sant Agostino 1, 62032 Camerino, Italy; (S.A.); (A.M.M.); (D.A.); (L.A.); (L.A.); (F.K.N.); (G.S.); (S.V.); (E.T.); (G.C.)
| | - Elisabetta Torregiani
- School of Pharmacy, University of Camerino, via Sant Agostino 1, 62032 Camerino, Italy; (S.A.); (A.M.M.); (D.A.); (L.A.); (L.A.); (F.K.N.); (G.S.); (S.V.); (E.T.); (G.C.)
| | - Giovanni Caprioli
- School of Pharmacy, University of Camerino, via Sant Agostino 1, 62032 Camerino, Italy; (S.A.); (A.M.M.); (D.A.); (L.A.); (L.A.); (F.K.N.); (G.S.); (S.V.); (E.T.); (G.C.)
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7
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Gómez A, Bueno D, Gutiérrez JM. Electronic Eye Based on RGB Analysis for the Identification of Tequilas. BIOSENSORS-BASEL 2021; 11:bios11030068. [PMID: 33801493 PMCID: PMC8000478 DOI: 10.3390/bios11030068] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 02/21/2021] [Accepted: 02/25/2021] [Indexed: 11/16/2022]
Abstract
The present work reports the development of a biologically inspired analytical system known as Electronic Eye (EE), capable of qualitatively discriminating different tequila categories. The reported system is a low-cost and portable instrumentation based on a Raspberry Pi single-board computer and an 8 Megapixel CMOS image sensor, which allow the collection of images of Silver, Aged, and Extra-aged tequila samples. Image processing is performed mimicking the trichromatic theory of color vision using an analysis of Red, Green, and Blue components (RGB) for each image's pixel. Consequently, RGB absorbances of images were evaluated and preprocessed, employing Principal Component Analysis (PCA) to visualize data clustering. The resulting PCA scores were modeled with a Linear Discriminant Analysis (LDA) that accomplished the qualitative classification of tequilas. A Leave-One-Out Cross-Validation (LOOCV) procedure was performed to evaluate classifiers' performance. The proposed system allowed the identification of real tequila samples achieving an overall classification rate of 90.02%, average sensitivity, and specificity of 0.90 and 0.96, respectively, while Cohen's kappa coefficient was 0.87. In this case, the EE has demonstrated a favorable capability to correctly discriminated and classified the different tequila samples according to their categories.
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8
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Cai W, Tang F, Shan C, Hou Q, Zhang Z, Dong Y, Guo Z. Pretreatment methods affecting the color, flavor, bioactive compounds, and antioxidant activity of jujube wine. Food Sci Nutr 2020; 8:4965-4975. [PMID: 32994958 PMCID: PMC7500768 DOI: 10.1002/fsn3.1793] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 06/30/2020] [Accepted: 07/01/2020] [Indexed: 02/06/2023] Open
Abstract
In the case of wine production, the selection of optimal pretreatment methods and starter cultures are the 2 key points before fermentation. In this research, the fresh jujube was separately underwent alcoholic fermentation at 20°C with 3 different pretreatment methods (with peel, without peel, and juice) and 5 different starter cultures, respectively. Color analysis, electronic sense analysis, bioactive compound analysis, and antioxidant activity analysis combined with multivariate statistical analysis were applied to evaluated the effects of pretreatment methods and starter cultures on the overall quality of jujube wine. It was found that both pretreatment methods and starter cultures have effects on the quality of jujube wines, in which pretreatment methods have much more significant effects. The jujube wines fermented with different pretreatment methods were classified clearly by their overall quality, and that of the jujube wines fermented with peel was the best among all, since it can not only enhance the color and flavor quality of the wine, but also maximize the preservation of bioactive compounds and antioxidant activity of jujube for better consumer acceptance. This will provide a theoretical reference and application basis for the quality improvement of jujube wine.
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Affiliation(s)
- Wenchao Cai
- School of Food ScienceShihezi UniversityShiheziChina
- Northwest Hubei Research Institute of Traditional Fermented FoodSchool of Chemical Engineering and Food ScienceHubei University of Arts and SciencesXiangyangChina
| | - Fengxian Tang
- School of Food ScienceShihezi UniversityShiheziChina
| | - Chunhui Shan
- School of Food ScienceShihezi UniversityShiheziChina
| | - Qiangchuan Hou
- Northwest Hubei Research Institute of Traditional Fermented FoodSchool of Chemical Engineering and Food ScienceHubei University of Arts and SciencesXiangyangChina
| | - Zhendong Zhang
- Northwest Hubei Research Institute of Traditional Fermented FoodSchool of Chemical Engineering and Food ScienceHubei University of Arts and SciencesXiangyangChina
| | - Yun Dong
- Northwest Hubei Research Institute of Traditional Fermented FoodSchool of Chemical Engineering and Food ScienceHubei University of Arts and SciencesXiangyangChina
| | - Zhuang Guo
- Northwest Hubei Research Institute of Traditional Fermented FoodSchool of Chemical Engineering and Food ScienceHubei University of Arts and SciencesXiangyangChina
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9
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Buratti S, Cappa C, Benedetti S, Giovanelli G. Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables. Foods 2020; 9:foods9050607. [PMID: 32397489 PMCID: PMC7278733 DOI: 10.3390/foods9050607] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2020] [Revised: 05/05/2020] [Accepted: 05/06/2020] [Indexed: 12/13/2022] Open
Abstract
This study investigates the effects of three cooking methods (boiling, steaming and microwaving) on the nutritional and physical properties of cauliflowers, carrots and sweet potatoes; e-senses were applied to interpret the sensory characteristics according to physico-chemical aspects. The nutritional quality was evaluated by determining the concentrations of key components and the antioxidant activity; e-sense data, combined with texture parameters, were processed by a principal component analysis. The cooking method and time significantly influenced the quality of the three products. Boiling, which detrimentally affected ascorbic acid, total phenolic concentration and antioxidant activity, enhanced carotene accessibility. Steaming produced losses in ascorbic acid, increasing total phenolics and carotenoids. Microwaving resulted in minor changes in ascorbic acid concentrations, preserved carotenoids and increased total phenolics. The nutritional quality was better preserved or enhanced using shorter cooking times. The elaboration of the data collected by the e-senses showed a clear evolution according to the cooking method and time. The results helped to determine the cooking method that best preserves the nutritional properties of the vegetables, highlighting the applicability of rapid instrumental methods to interpret the evolution of sensory characteristics.
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Affiliation(s)
| | - Carola Cappa
- Correspondence: ; Tel.: +39-02-5031-9179; Fax: +39-5031-9190
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10
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Jian Y, Hu W, Zhao Z, Cheng P, Haick H, Yao M, Wu W. Gas Sensors Based on Chemi-Resistive Hybrid Functional Nanomaterials. NANO-MICRO LETTERS 2020; 12:71. [PMID: 34138318 PMCID: PMC7770957 DOI: 10.1007/s40820-020-0407-5] [Citation(s) in RCA: 94] [Impact Index Per Article: 23.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/03/2019] [Accepted: 02/02/2020] [Indexed: 05/12/2023]
Abstract
Chemi-resistive sensors based on hybrid functional materials are promising candidates for gas sensing with high responsivity, good selectivity, fast response/recovery, great stability/repeatability, room-working temperature, low cost, and easy-to-fabricate, for versatile applications. This progress report reviews the advantages and advances of these sensing structures compared with the single constituent, according to five main sensing forms: manipulating/constructing heterojunctions, catalytic reaction, charge transfer, charge carrier transport, molecular binding/sieving, and their combinations. Promises and challenges of the advances of each form are presented and discussed. Critical thinking and ideas regarding the orientation of the development of hybrid material-based gas sensor in the future are discussed.
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Affiliation(s)
- Yingying Jian
- School of Advanced Materials and Nanotechnology, Interdisciplinary Research Center of Smart Sensors, Xidian University, Xi'an, 710071, People's Republic of China
| | - Wenwen Hu
- School of Aerospace Science and Technology, Xidian University, Xi'an, 710071, People's Republic of China
| | - Zhenhuan Zhao
- School of Advanced Materials and Nanotechnology, Interdisciplinary Research Center of Smart Sensors, Xidian University, Xi'an, 710071, People's Republic of China
| | - Pengfei Cheng
- School of Aerospace Science and Technology, Xidian University, Xi'an, 710071, People's Republic of China
| | - Hossam Haick
- School of Advanced Materials and Nanotechnology, Interdisciplinary Research Center of Smart Sensors, Xidian University, Xi'an, 710071, People's Republic of China.
- Department of Chemical Engineering, Russell Berrie Nanotechnology Institute, Technion-Israel Institute of Technology, 3200003, Haifa, Israel.
| | - Mingshui Yao
- Institute for Integrated Cell-Material Sciences (WPI-iCeMS), Kyoto University Institute for Advanced Study, Kyoto University, Yoshida Ushinomiya-cho, Sakyo-ku, Kyoto, 606-8501, Japan.
| | - Weiwei Wu
- School of Advanced Materials and Nanotechnology, Interdisciplinary Research Center of Smart Sensors, Xidian University, Xi'an, 710071, People's Republic of China.
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11
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Emerging Technologies Based on Artificial Intelligence to Assess the Quality and Consumer Preference of Beverages. BEVERAGES 2019. [DOI: 10.3390/beverages5040062] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Beverages is a broad and important category within the food industry, which is comprised of a wide range of sub-categories and types of drinks with different levels of complexity for their manufacturing and quality assessment. Traditional methods to evaluate the quality traits of beverages consist of tedious, time-consuming, and costly techniques, which do not allow researchers to procure results in real-time. Therefore, there is a need to test and implement emerging technologies in order to automate and facilitate those analyses within this industry. This paper aimed to present the most recent publications and trends regarding the use of low-cost, reliable, and accurate, remote or non-contact techniques using robotics, machine learning, computer vision, biometrics and the application of artificial intelligence, as well as to identify the research gaps within the beverage industry. It was found that there is a wide opportunity in the development and use of robotics and biometrics for all types of beverages, but especially for hot and non-alcoholic drinks. Furthermore, there is a lack of knowledge and clarity within the industry, and research about the concepts of artificial intelligence and machine learning, as well as that concerning the correct design and interpretation of modeling related to the lack of inclusion of relevant data, additional to presenting over- or under-fitted models.
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12
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Cai W, Tang F, Zhao X, Guo Z, Zhang Z, Dong Y, Shan C. Different lactic acid bacteria strains affecting the flavor profile of fermented jujube juice. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14095] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Wenchao Cai
- School of Food Science Shihezi University Shihezi PR China
- Research Institute of Traditional Fermented Food, School of Chemical Engineering and Food Science Hubei university of arts and sciences Xiangyang PR China
| | - Fengxian Tang
- School of Food Science Shihezi University Shihezi PR China
| | - Xinxin Zhao
- School of Food Science Shihezi University Shihezi PR China
- Research Institute of Traditional Fermented Food, School of Chemical Engineering and Food Science Hubei university of arts and sciences Xiangyang PR China
| | - Zhuang Guo
- Research Institute of Traditional Fermented Food, School of Chemical Engineering and Food Science Hubei university of arts and sciences Xiangyang PR China
| | - Zhendong Zhang
- Research Institute of Traditional Fermented Food, School of Chemical Engineering and Food Science Hubei university of arts and sciences Xiangyang PR China
| | - Yun Dong
- Research Institute of Traditional Fermented Food, School of Chemical Engineering and Food Science Hubei university of arts and sciences Xiangyang PR China
| | - Chunhui Shan
- School of Food Science Shihezi University Shihezi PR China
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13
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Hu W, Wan L, Jian Y, Ren C, Jin K, Su X, Bai X, Haick H, Yao M, Wu W. Electronic Noses: From Advanced Materials to Sensors Aided with Data Processing. ADVANCED MATERIALS TECHNOLOGIES 2018:1800488. [DOI: 10.1002/admt.201800488] [Citation(s) in RCA: 89] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/30/2023]
Affiliation(s)
- Wenwen Hu
- School of Aerospace Science and TechnologyXidian University Shaanxi 710126 P. R. China
| | - Liangtian Wan
- The Key Laboratory for Ubiquitous Network and Service Software of Liaoning ProvinceSchool of SoftwareDalian University of Technology Dalian 116620 China
| | - Yingying Jian
- School of Advanced Materials and NanotechnologyXidian University Shaanxi 710126 P. R. China
| | - Cong Ren
- School of Advanced Materials and NanotechnologyXidian University Shaanxi 710126 P. R. China
| | - Ke Jin
- School of Aerospace Science and TechnologyXidian University Shaanxi 710126 P. R. China
| | - Xinghua Su
- School of Materials Science and EngineeringChang'an University Xi'an 710061 China
| | - Xiaoxia Bai
- School of Advanced Materials and NanotechnologyXidian University Shaanxi 710126 P. R. China
| | - Hossam Haick
- School of Advanced Materials and NanotechnologyXidian University Shaanxi 710126 P. R. China
- Department of Chemical Engineering and Russell Berrie Nanotechnology InstituteTechnion‐Israel Institute of Technology Haifa 3200003 Israel
| | - Mingshui Yao
- Fujian Institute of Research on the Structure of MatterChinese Academy of Sciences Fuzhou 350002 P. R. China
| | - Weiwei Wu
- School of Advanced Materials and NanotechnologyXidian University Shaanxi 710126 P. R. China
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14
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Angeloni S, Navarini L, Sagratini G, Torregiani E, Vittori S, Caprioli G. Development of an extraction method for the quantification of lignans in espresso coffee by using HPLC-MS/MS triple quadrupole. JOURNAL OF MASS SPECTROMETRY : JMS 2018; 53:842-848. [PMID: 29925121 DOI: 10.1002/jms.4251] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2018] [Revised: 05/27/2018] [Accepted: 06/09/2018] [Indexed: 06/08/2023]
Abstract
Lignans are polyphenolic compounds that are considered phytoestrogens for their plant origins, and they possess different biological activities. Three different extraction methods, ie, "dilute and shoot", acidic hydrolysis, and enzymatic digestion, have been compared for extracting lignans (secoisolariciresinol (SECO), matairesinol (MAT), and lariciresinol (LARI)) from espresso coffee (EC) by using high-performance liquid chromatography (HPLC) tandem mass spectrometry (MS/MS). The best recovery values (SECO: 97%, LARI: 98%, and MAT: 93%) were obtained by using enzymatic hydrolysis with Clara-Diastase at 10% (w/v), keeping the sample at 37°C for 3 hours. For this reason, this method has been chosen and then applied to quantify lignans in 9 different EC samples from 5 different geographical origins (Brazil, Colombia, El Salvador, Ethiopia, and India). Secoisolariciresinol and LARI were found in all EC samples from 27.9 to 52.0 μg L-1 and from 5.3 to 27.8 μg L-1 respectively, contrary to MAT that it was not possible to detect it in each type of coffee. This method confirms the high specificity and sensitivity of MS/MS system for detecting bioactives in complex matrix such as coffee.
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Affiliation(s)
- Simone Angeloni
- School of Pharmacy, University of Camerino, via Sant' Agostino 1, 62032, Camerino, Italy
| | | | - Gianni Sagratini
- School of Pharmacy, University of Camerino, via Sant' Agostino 1, 62032, Camerino, Italy
| | - Elisabetta Torregiani
- School of Pharmacy, University of Camerino, via Sant' Agostino 1, 62032, Camerino, Italy
| | - Sauro Vittori
- School of Pharmacy, University of Camerino, via Sant' Agostino 1, 62032, Camerino, Italy
| | - Giovanni Caprioli
- School of Pharmacy, University of Camerino, via Sant' Agostino 1, 62032, Camerino, Italy
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15
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Dong W, Hu R, Long Y, Li H, Zhang Y, Zhu K, Chu Z. Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS. Food Chem 2018; 272:723-731. [PMID: 30309604 DOI: 10.1016/j.foodchem.2018.08.068] [Citation(s) in RCA: 139] [Impact Index Per Article: 23.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Revised: 08/16/2018] [Accepted: 08/16/2018] [Indexed: 11/26/2022]
Abstract
In this study, room-temperature drying, solar drying, heat pump drying (HPD), hot-air drying, and freeze drying were applied to investigate the volatile profiles and taste properties of roasted coffee beans by using electronic nose, electronic tongue, and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). Results indicated that the drying process markedly affected pH, total titratable acidity, total solids, and total soluble solids. Significant differences existed among all samples based on drying method; and the HPD method was superior for preserving ketones, phenols, and esters. Principal component analysis (PCA) combined with E-nose and E-tongue radar charts as well as the fingerprint of HS-SPME-GC-MS could clearly discriminate samples from different drying methods, with results obtained from hierarchical cluster analysis (the Euclidean distance is 0.75) being in agreement with those of PCA. These findings may provide a theoretical basis for the dehydration of coffee beans and other similar thermo-sensitive agricultural products.
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Affiliation(s)
- Wenjiang Dong
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning, Hainan 571533, China
| | - Rongsuo Hu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning, Hainan 571533, China
| | - Yuzhou Long
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning, Hainan 571533, China.
| | - Hehe Li
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.
| | - Yanjun Zhang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning, Hainan 571533, China
| | - Kexue Zhu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning, Hainan 571533, China
| | - Zhong Chu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning, Hainan 571533, China
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16
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Buratti S, Malegori C, Benedetti S, Oliveri P, Giovanelli G. E-nose, e-tongue and e-eye for edible olive oil characterization and shelf life assessment: A powerful data fusion approach. Talanta 2018; 182:131-141. [PMID: 29501132 DOI: 10.1016/j.talanta.2018.01.096] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2017] [Revised: 01/25/2018] [Accepted: 01/31/2018] [Indexed: 10/18/2022]
Abstract
The aim of this work was to investigate the applicability of e-senses (electronic nose, electronic tongue and electronic eye) for the characterization of edible olive oils (extra virgin, olive and pomace) and for the assessment of extra virgin olive oil and olive oil quality decay during storage at different temperatures. In order to obtain a complete description of oil samples, physico-chemical analyses on quality and nutritional parameters were also performed. Data were processed by PCA and a targeted data processing flow-sheet has been applied to physico-chemical and e-senses dataset starting from data pre-processing introducing an innovative normalization method, called t0 centering. On e-senses data a powerful mid-level data fusion approach has been employed to extract relevant information from different analytical sources combining their individual contributions. On physico-chemical data, an alternative approach for grouping extra virgin olive oil and olive oil samples on the basis of their freshness was applied and two classes were identified: fresh and oxidized. A k-NN classification rule was developed to test the performance of e-senses to classify samples in the two classes of freshness and the average value of correctly classified samples was 94%. Results demonstrated that the combined application of e-senses and the innovative data processing strategy allows to characterize edible olive oils of different categories on the basis of their sensorial properties and also to follow the evolution during storage of extra-virgin olive oil and olive oil sensorial properties thus assessing the quality decay of oils.
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Affiliation(s)
- Susanna Buratti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università deli Studi di Milano, Via Celoria 2, 20133 Milano, Italy.
| | - Cristina Malegori
- Department of Pharmacy, University of Genova, Viale Cembrano, 4, 16148 Genova, Italy
| | - Simona Benedetti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università deli Studi di Milano, Via Celoria 2, 20133 Milano, Italy
| | - Paolo Oliveri
- Department of Pharmacy, University of Genova, Viale Cembrano, 4, 16148 Genova, Italy
| | - Gabriella Giovanelli
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università deli Studi di Milano, Via Celoria 2, 20133 Milano, Italy
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17
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Eusebio L, Derudi M, Capelli L, Nano G, Sironi S. Assessment of the Indoor Odour Impact in a Naturally Ventilated Room. SENSORS 2017; 17:s17040778. [PMID: 28379190 PMCID: PMC5422051 DOI: 10.3390/s17040778] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/31/2017] [Revised: 03/29/2017] [Accepted: 03/31/2017] [Indexed: 12/27/2022]
Abstract
Indoor air quality influences people’s lives, potentially affecting their health and comfort. Nowadays, ventilation is the only technique commonly used for regulating indoor air quality. CO2 is the reference species considered in order to calculate the air exchange rates of indoor environments. Indeed, regarding air quality, the presence of pleasant or unpleasant odours can strongly influence the environmental comfort. In this paper, a case study of indoor air quality monitoring is reported. The indoor field tests were conducted measuring both CO2 concentration, using a photoacoustic multi-gas analyzer, and odour trends, using an electronic nose, in order to analyze and compare the information acquired. The indoor air monitoring campaign was run for a period of 20 working days into a university room. The work was focused on the determination of both CO2 and odour emission factors (OEF) emitted by the human activity and on the evaluation of the odour impact in a naturally ventilated room. The results highlighted that an air monitoring and recycling system based only on CO2 concentration and temperature measurements might be insufficient to ensure a good indoor air quality, whereas its performances could be improved by integrating the existing systems with an electronic nose for odour detection.
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Affiliation(s)
- Lidia Eusebio
- Politecnico di Milano, Dipartimento di Chimica, Materiali e Ingegneria Chimica "G. Natta", P.za Leonardo da Vinci 32, 20133 Milano, Italy.
| | - Marco Derudi
- Politecnico di Milano, Dipartimento di Chimica, Materiali e Ingegneria Chimica "G. Natta", P.za Leonardo da Vinci 32, 20133 Milano, Italy.
| | - Laura Capelli
- Politecnico di Milano, Dipartimento di Chimica, Materiali e Ingegneria Chimica "G. Natta", P.za Leonardo da Vinci 32, 20133 Milano, Italy.
| | - Giuseppe Nano
- Politecnico di Milano, Dipartimento di Chimica, Materiali e Ingegneria Chimica "G. Natta", P.za Leonardo da Vinci 32, 20133 Milano, Italy.
| | - Selena Sironi
- Politecnico di Milano, Dipartimento di Chimica, Materiali e Ingegneria Chimica "G. Natta", P.za Leonardo da Vinci 32, 20133 Milano, Italy.
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