On-line monitoring of food fermentation processes using electronic noses and electronic tongues: a review

Advanced analytical techniques for authenticity identification and quality evaluation in Essential oils: A review

Essential oils (EO), secondary metabolites of plants are fragrant oily liquids with antibacterial, antiviral, anti-inflammatory, anti-allergic, and antioxidant effects. They are widely applied in food, medicine, cosmetics, and other fields. However, the quality of EOs remain uncertain owing to their high volatility and susceptibility to oxidation, influenced by factors such as the harvesting season, extraction, and separation techniques. Additionally, the huge economic value of EOs has led to a market marked by widespread and varied adulteration, making the assessment of their quality challenging. Therefore, developing simple, quick, and effective identification techniques for EOs is essential. This review comprehensively summarizes the techniques for assessing EO quality and identifying adulteration. It covers sensory evaluation, physical and chemical property evaluation, and chemical composition analysis, which are widely used and of great significance for the quality evaluation and adulteration detection of EOs.

Rapid detection and quantification of milk adulterants using a nanoclusters-based fluorescent optical tongue

A paper-based sensor array consisting of eight nanoclusters (NCs) combined with multivariate analysis was used as a rapid method for the determination of animal sources of milk; goat, camel, sheep and cow. It was also used to detect and quantify three adulterants including sodium hypochlorite, hydrogen peroxide and formaldehyde in milk. The changes in fluorescence intensity of the NCs were quantified using a smartphone when the sensor array was immersed in the milk samples. The device generated a specific colorimetric signature for milk samples from different animals and for different adulterants. This allowed simultaneous identification of animal and adulterant sources with 100% accuracy. The device was found to be capable of accurately measuring the level of contaminants with a detection limit as low as 0.01% using partial least squares regression. In conclusion, a paper-based optical tongue device has been developed for the detection of adulterants in milk with point-of-need capability.

Insights into the Sensing Mechanism of a Metal-Oxide Solid Solution via Operando Diffuse Reflectance Infrared Fourier Transform Spectroscopy

Recently, the influence of Nb addition in the oxide solid solution of Sn and Ti was investigated with regard to the morphological, structural and electrical properties for the production of chemoresistive gas sensors. (Sn,Ti,Nb)xO2-based sensors showed promising features for ethanol monitoring in commercial or industrial settings characterized by frequent variation in relative humidity. Indeed, the three-metal solid solution highlighted a higher response level vs. ethanol than the most widely used SnO2 and a remarkably low effect of relative humidity on the film resistance. Nevertheless, lack of knowledge still persists on the mechanisms of gas reaction occurring at the surface of these nanostructures. In this work, operando Diffuse Reflectance Infrared Fourier Transform spectroscopy was used on SnO2- and on (Sn,Ti,Nb)xO2-based sensors to combine the investigations on the transduction function, i.e., the read-out of the device activity, with the investigations on the receptor function, i.e., compositional characterization of the active sensing element in real time and under operating conditions. The sensors performance was explained by probing the interaction of H2O and ethanol molecules with the material surface sites. This information is fundamental for fine-tuning of material characteristics for any specific gas sensing applications.

Online Monitoring of Sourdough Fermentation Using a Gas Sensor Array with Multivariate Data Analysis

Sourdough can improve bakery products' shelf life, sensory properties, and nutrient composition. To ensure high-quality sourdough, the fermentation has to be monitored. The characteristic process variables for sourdough fermentation are pH and the degree of acidity measured as total titratable acidity (TTA). The time- and cost-intensive offline measurement of process variables can be improved by utilizing online gas measurements in prediction models. Therefore, a gas sensor array (GSA) system was used to monitor the fermentation process of sourdough online by correlation of exhaust gas data with offline measurement values of the process variables. Three methods were tested to utilize the extracted features from GSA to create the models. The most robust prediction models were achieved using a PCA (Principal Component Analysis) on all features and combined two fermentations. The calibrations with the extracted features had a percentage root mean square error (RMSE) from 1.4% to 12% for the pH and from 2.7% to 9.3% for the TTA. The coefficient of determination (R2) for these calibrations was 0.94 to 0.998 for the pH and 0.947 to 0.994 for the TTA. The obtained results indicate that the online measurement of exhaust gas from sourdough fermentations with gas sensor arrays can be a cheap and efficient application to predict pH and TTA.

A bacteriorhodopsin multisensor system for qualitative and quantitative monitoring of methanol, ethanol, propanol, and butanol under extreme conditions

One of the most serious problems in waste biodegradation and biofuel production is the lack of adequate systems for monitoring reaction media. It has been demonstrated that the bacteriorhodopsin of Halobacterium salinarum is capable of generating photoelectric signals that can be modulated as a function of a chemical environment containing ethanol, methanol, propanol or butanol. The chemical modification of retinal (proton substitution with a fluorine atom at the 10, 12, or 14 position) and genetic modification of protein (aspartic acid 96 substituted with asparagine) may enhance the responses of bacteriorhodopsin systems. The responses of single elements to alcohols form characteristic response patterns. These patterns constitute the basis for the construction of the biosensor, a bacteriorhodopsin multisensor system equipped with artificial neural network methodology for monitoring these alcohols under extreme environmental conditions such as high or low pH and high temperature. It is, to the author's knowledge, the first time that the application of a constructed biosensor for monitoring thermophilic (55 °C) production of ethanol during paper and pulp wastewater degradation and thermophilic (55 °C) methanol digestion in methanol-rich wastewater from pulp and paper factories has been presented.

Analytical methods for assessing antimicrobial activity of nanomaterials in complex media: advances, challenges, and perspectives

Assessing the antimicrobial activity of engineered nanomaterials (ENMs), especially in realistic scenarios, is of great significance for both basic research and applications. Multiple analytical methods are available for analysis via off-line or on-line measurements. Real-world samples are often complex with inorganic and organic components, which complicates the measurements of microbial viability and/or metabolic activity. This article highlights the recent advances achieved in analytical methods including typical applications and specifics regarding their accuracy, cost, efficiency, and user-friendliness. Methodological drawbacks, technique gaps, and future perspectives are also discussed. This review aims to help researchers select suitable methods for gaining insight into antimicrobial activities of targeted ENMs in artificial and natural complex matrices.

Application progress of intelligent flavor sensing system in the production process of fermented foods based on the flavor properties

Fermented foods are sensitive to the production conditions because of microbial and enzymatic activities, which requires intelligent flavor sensing system (IFSS) to monitor and optimize the production process based on the flavor properties. As the simulation system of human olfaction and gustation, IFSS has been widely used in the field of food with the characteristics of nondestructive, pollution-free, and real-time detection. This paper reviews the application of IFSS in the control of fermentation, ripening, and shelf life, and the potential in the identification of quality differences and flavor-producing microbes in fermented foods. The survey found that electronic nose (tongue) is suitable to monitor fermentation process and identify food authenticity in real time based on the changes of flavor profile. Gas chromatography-ion mobility spectrometry and nuclear magnetic resonance technology can be used to analyze the flavor metabolism of fermented foods at various production stages and explore the correlation between flavor substances and microorganisms.

Sensors for Volatile Organic Compounds

This paper provides an overview of recent developments in the field of volatile organic compound (VOC) sensors, which are finding uses in healthcare, safety, environmental monitoring, food and agriculture, oil industry, and other fields. It starts by briefly explaining the basics of VOC sensing and reviewing the currently available and quickly progressing VOC sensing approaches. It then discusses the main trends in materials' design with special attention to nanostructuring and nanohybridization. Emerging sensing materials and strategies are highlighted and their involvement in the different types of sensing technologies is discussed, including optical, electrical, and gravimetric sensors. The review also provides detailed discussions about the main limitations of the field and offers potential solutions. The status of the field and suggestions of promising directions for future development are summarized.

A review of factors influencing the quality and sensory evaluation techniques applied to Greek yogurt

Greek yogurt is one of the fastest growing products in the dairy industry. It is also known as strained yogurt, which is obtained after draining the whey. As a result of the draining process, Greek yogurt has higher total solids and lower lactose than regular yogurt. Since it is a concentrated yogurt, its sensory characteristics are different from regular yogurt. However, there is little information about factors influencing the quality of Greek yogurt and sensory evaluation techniques applied to Greek yogurt. This review aims to describe the effects of ingredients, starter cultures, processing techniques and other parameters on quality characteristics and sensory properties of Greek yogurt. In addition, advantages and limitations of novel sensory evaluation techniques applied to Greek yogurt products are discussed. In particular, we take a look at advanced techniques such as the electronic nose and electronic tongue and the benefits of these techniques with regard to Greek yogurt. This review should help the Greek yogurt industry to improve its current products and develop innovative products based on appropriate food evaluation techniques.

Model-based mid-infrared spectroscopy for on-line monitoring of volatile fatty acids in the anaerobic digester

The performance of anaerobic digestion is significantly governed by the concentration of volatile fatty acids (VFAs). Though the titration and near-infrared spectroscopy have been used to measure the VFAs in the digester, there is still lack of the establishment of on-line monitoring of VFAs in practical application. An effective quantification method based on mid-infrared (MIR) spectroscopy was developed, and used to measure the concentrations of VFAs in the anaerobic bioreactor nondestructively in parallel. The wavelet denoising (WD) spectra were used as the spectral preprocessing option. Compared with other pretreatment methods, the established calibration model built by WD spectra showed satisfactory results. Further, the model was verified using high performance liquid chromatography (HPLC), and predictions were made using real reactor effluent samples. Based on this theoretical work, a set of equipment for the in-situ online monitoring of VFAs was designed, which has high feasibility and effectively solves the problems with the current VFAs online monitoring process. These results provide a new solution for on-line monitoring of the anaerobic digestion, and have great potential for practical application.

Overview of advanced technologies for volatile organic compounds measurement in food quality and safety

Food quality and nutrition have received much attention in recent decades, thanks to changes in consumer behavior and gradual increases in food consumption. The demand for high-quality food necessitates stringent quality assurance and process control measures. As a result, appropriate analytical tools are required to assess the quality of food and food products. VOCs analysis techniques may meet these needs because they are nondestructive, convenient to use, require little or no sample preparation, and are environmentally friendly. In this article, the main VOCs released from various foods during transportation, storage, and processing were reviewed. The principles of the most common VOCs analysis techniques, such as electronic nose, colorimetric sensor array, migration spectrum, infrared and laser spectroscopy, were discussed, as well as the most recent research in the field of food quality and safety evaluation. In particular, we described data processing algorithms and data analysis captured by these techniques in detail. Finally, the challenges and opportunities of these VOCs analysis techniques in food quality analysis were discussed, as well as future development trends and prospects of this field.

The Use of Electronic Nose in the Quality Evaluation and Adulteration Identification of Beijing-You Chicken

The objective of this study was to reveal the secrets of the unique meat characteristics of Beijing-you chicken (BJY) and to compare the difference of quality and flavor with Luhua chicken (LH) and Arbor Acres broiler (AA) at their typical market ages. The results showed the meat of BJY was richer in essential amino acids, arachidonic acid contents, inosine monophosphate (IMP), and guanosine monophosphate (GMP). The total fatty acid and unsaturated fatty acid contents of BJY chicken and LH chicken were lower than that of AA broilers, whereas the ratios of unsaturated fatty acids/saturated fatty acids (2.31) and polyunsaturated fatty acids/monounsaturated fatty acids (1.52) of BJY chicken were the highest. The electronic nose and SPME-GC/MS analysis confirmed the significant differences among these three chickens, and the variety and relative content of aldehydes might contribute to a richer flavor of BJY chicken. The meat characteristics of BJY were fully investigated and showed that BJY chicken might be favored among these three chicken breeds with the best flavor properties and the highest nutritional value. This study also provides an alternative way to identify BJY chicken from other chickens.

A Study on the Applicability of Thermodynamic Sensors in Fermentation Processes in Selected Foods

This study focuses on the use of thermodynamic sensors (TDS) in baking, brewing, and yogurt production at home. Using thermodynamic sensors, a change in the temperature flow between the two sensor elements during fermentation was observed for the final mixture (complete recipe for pizza dough production), showing the possibility of distinguishing some phases of the fermentation process. Even during the fermentation process in the preparation of wort and yogurt with non-traditional additives, the sensors were able to indicate significant parts of the process, including the end of the process. The research article also mentions as a new idea the use of trivial regulation at home in food production to determine the course of the fermentation process. The results presented in this article show the possibility of using TDS for more accurate characterization and adjustment of the production process of selected foods in the basic phase, which will be further applicable in the food industry, with the potential to reduce the cost of food production processes that involve a fermentation process.

Toward the Development of Combined Artificial Sensing Systems for Food Quality Evaluation: A Review on the Application of Data Fusion of Electronic Noses, Electronic Tongues and Electronic Eyes

Devices known as electronic noses (ENs), electronic tongues (ETs), and electronic eyes (EEs) have been developed in recent years in the in situ study of real matrices with little or no manipulation of the sample at all. The final goal could be the evaluation of overall quality parameters such as sensory features, indicated by the "smell", "taste", and "color" of the sample under investigation or in the quantitative detection of analytes. The output of these sensing systems can be analyzed using multivariate data analysis strategies to relate specific patterns in the signals with the required information. In addition, using suitable data-fusion techniques, the combination of data collected from ETs, ENs, and EEs can provide more accurate information about the sample than any of the individual sensing devices. This review's purpose is to collect recent advances in the development of combined ET, EN, and EE systems for assessing food quality, paying particular attention to the different data-fusion strategies applied.

E-Nose and Olfactory Assessment: Teamwork or a Challenge to the Last Data? The Case of Virgin Olive Oil Stability and Shelf Life

Electronic nose (E-nose) devices represent one of the most trailblazing innovations in current technological research, since mimicking the functioning of the biological sense of smell has always represented a fascinating challenge for technological development applied to life sciences and beyond. Sensor array tools are right now used in a plethora of applications, including, but not limited to, (bio-)medical, environmental, and food industry related. In particular, the food industry has seen a significant rise in the application of technological tools for determining the quality of edibles, progressively replacing human panelists, therefore changing the whole quality control chain in the field. To this end, the present review, conducted on PubMed, Science Direct and Web of Science, screening papers published between January 2010 and May 2021, sought to investigate the current trends in the usage of human panels and sensorized tools (E-nose and similar) in the food industry, comparing the performances between the two different approaches. In particular, the focus was mainly addressed towards the stability and shelf life assessment of olive oil, the main constituent of the renowned “Mediterranean diet”, and nowadays appreciated in cuisines from all around the world. The obtained results demonstrate that, despite the satisfying performances of both approaches, the best strategy merges the potentialities of human sensory panels and technological sensor arrays, (i.e., E-nose somewhat supported by E-tongue and/or E-eye). The current investigation can be used as a reference for future guidance towards the choice between human panelists and sensorized tools, to the benefit of food manufacturers.

A universal automated method for determining the bacteriostatic activity of nanomaterials

The lack of analytical strategies to directly determine the bacteriostatic activity of nanomaterials in complex aqueous media (e.g., environmentally relevant scenarios) seriously hampers the harvest of reliable data for nanomaterial risk assessment. Here, we created an automated phenotypic method based on a developed multi-channel contactless conductometric sensor. Bacterial growth kinetics of E. coli and S. aureus were determined via on-line monitoring of conductivity changes in simple media (e.g., liquid LB broth) and complex media (e.g., relevant river water and seawater samples with diverse pH, salinity, conductivity, turbidity, chemical oxygen demand and total suspended solids). The high temporal resolution growth curves provide detailed information on the bacteria inhibition of the model nanomaterial - Au nanospheres, Au nanorods, Ag nanospheres and Ag nanocubes - at each growth stage, thus enabling users to directly obtain minimum inhibitory concentrations. The method highlights the advantages of universality, simplicity and affordability. It opens up possibilities for the development of a powerful analytical platform for researches in the field of nanoscience, e.g. to assess ecotoxicity of nanomaterials.

Apple Fermented Products: An Overview of Technology, Properties and Health Effects

As an easily adapted culture, with overloaded production in some parts of the globe, apples and their by-products are being redirected to pharmaceutical, canning and beverages industries, both alcoholic and non-alcoholic. Fermentation is generally considered to increase the bioavailability of bioactive compounds found in apple, by impacting, through a high degree of changes, the product’s properties, including composition and health-promoting attributes, as well as their sensory profile. Probiotic apple beverages and apple vinegar are generally considered as safe and healthy products by the consumers. Recently, contributions to human health, both in vivo and in vitro studies, of non-alcoholic fermented apple-based products have been described. This review highlighted the advances in the process optimization of apple-based products considering vinegar, cider, pomace, probiotic beverages and spirits’ technologies. The different processing impacts on physical-chemical, nutritional and sensory profiles of these products are also presented. Additionally, the harmful effects of toxic compounds and strategies to limit their content in cider and apple spirits are illustrated. New trends of fermented apple-based products applicability in tangential industries are summarized.

Electronic Nose for Monitoring Odor Changes of Lactobacillus Species during Milk Fermentation and Rapid Selection of Probiotic Candidates

Probiotic bacteria have been associated with a unique production of aroma compounds in fermented foods but rapid methods for discriminating between foods containing probiotic, moderately probiotic, or non-probiotic bacteria remain aloof. An electronic nose (e-nose) is a high-sensitivity instrument capable of non-invasive volatile measurements of foods. In our study, we applied the e-nose to differentiate probiotic, moderately probiotic, and non-probiotic Lactobacillus bacteria strains at different fermentation time points (0th, 4th, and 11th) of milk fermentation. The pH of the changing milk medium was monitored with their corresponding increase in microbial cell counts. An e-nose with two gas chromatographic columns was used to develop classification models for the different bacteria groups and time points and to monitor the formation of the aromatic compounds during the fermentation process. Results of the e-nose showed good classification accuracy of the different bacteria groups at the 0th (74.44% for column 1 and 82.78% for column 2), the 4th (89.44% for column 1 and 92.22% for column 2), and the 11th (81.67% for column 1 and 81.67% for column 2) hour of fermentation. The loading vectors of the classification models showed the importance of some specific aroma compounds formed during the fermentation. Results show that aroma monitoring of the fermentation process with the e-nose is a promising and reliable analytical method for the rapid classification of bacteria strains according to their probiotic activity and for the monitoring of aroma changes during the fermentation process.

Historical Evolution and Food Control Achievements of Near Infrared Spectroscopy, Electronic Nose, and Electronic Tongue-Critical Overview

Amid today's stringent regulations and rising consumer awareness, failing to meet quality standards often results in health and financial compromises. In the lookout for solutions, the food industry has seen a surge in high-performing systems all along the production chain. By virtue of their wide-range designs, speed, and real-time data processing, the electronic tongue (E-tongue), electronic nose (E-nose), and near infrared (NIR) spectroscopy have been at the forefront of quality control technologies. The instruments have been used to fingerprint food properties and to control food production from farm-to-fork. Coupled with advanced chemometric tools, these high-throughput yet cost-effective tools have shifted the focus away from lengthy and laborious conventional methods. This special issue paper focuses on the historical overview of the instruments and their role in food quality measurements based on defined food matrices from the Codex General Standards. The instruments have been used to detect, classify, and predict adulteration of dairy products, sweeteners, beverages, fruits and vegetables, meat, and fish products. Multiple physico-chemical and sensory parameters of these foods have also been predicted with the instruments in combination with chemometrics. Their inherent potential for speedy, affordable, and reliable measurements makes them a perfect choice for food control. The high sensitivity of the instruments can sometimes be generally challenging due to the influence of environmental conditions, but mathematical correction techniques exist to combat these challenges.

Review of Gravimetric Sensing of Volatile Organic Compounds

Volatile organic compounds (VOCs) are pervasive in the environment. Since the early 1980s, substantial work has examined the detection of these materials, as they can indicate environmental changes that can affect human health. VOCs and similar compounds present a very specific sensing problem in that they are not reactive and often nonpolar, so it is difficult to find materials that selectively bind or adsorb them. A number of techniques are applied to vapor sensing. High resolution molecular separation approaches such as gas chromatography and mass spectrometry are well-characterized and offer high sensitivity, but are difficult to implement in portable, real-time monitors, whereas approaches such as chemiresistors are promising, but still in development. Gravimetric approaches, in which the mass of an adsorbed vapor is directly measured, have several potential advantages over other techniques but have so far lagged behind other approaches in performance and market penetration. This review aims to offer a comprehensive background on gravimetric sensing including underlying resonators and sensitizers, as well as a picture of applications and commercialization in the field.

Intelligent Control of Bulk Tobacco Curing Schedule Using LS-SVM- and ANFIS-Based Multi-Sensor Data Fusion Approaches

The bulk tobacco flue-curing process is followed by a bulk tobacco curing schedule, which is typically pre-set at the beginning and might be adjusted by the curer to accommodate the need for tobacco leaves during curing. In this study, the controlled parameters of a bulk tobacco curing schedule were presented, which is significant for the systematic modelling of an intelligent tobacco flue-curing process. To fully imitate the curer’s control of the bulk tobacco curing schedule, three types of sensors were applied, namely, a gas sensor, image sensor, and moisture sensor. Feature extraction methods were given forward to extract the odor, image, and moisture features of the tobacco leaves individually. Three multi-sensor data fusion schemes were applied, where a least squares support vector machines (LS-SVM) regression model and adaptive neuro-fuzzy inference system (ANFIS) decision model were used. Four experiments were conducted from July to September 2014, with a total of 603 measurement points, ensuring the results’ robustness and validness. The results demonstrate that a hybrid fusion scheme achieves a superior prediction performance with the coefficients of determination of the controlled parameters, reaching 0.9991, 0.9589, and 0.9479, respectively. The high prediction accuracy made the proposed hybrid fusion scheme a feasible, reliable, and effective method to intelligently control over the tobacco curing schedule.

Advances in online methods for monitoring microbial growth

Understanding the characteristics of microbial growth is of great significance to many fields including in scientific research, the food industry, health care, and agriculture. Many methods have been established to characterize the process of microbial growth. Online and automated methods, in which sample transfer is avoided, are popular because they can facilitate the development of simple, safe, and effective growth monitoring. This review focuses on advances in online monitoring methods over the last decade (2008-2018). We specifically focus on optic- and electrochemistry-based techniques, either through contact measurements or contactless measurement. Strengths and weaknesses of each set of methods are described and we also speculate on forthcoming trends in the field.

Analysis of Water, Ethanol, and Fructose Mixtures Using Nondestructive Resonant Spectroscopy of Mechanical Vibrations and a Grouping Genetic Algorithm

A new haptic sensor that is based on vibration produced by mechanical excitation from a clock coupled to a resonant cavity is presented. This sensor is intended to determine the chemical composition of liquid mixtures in a completely non-destructive method. In this case, a set of 23 samples of water, ethanol, and fructose mixtures has been used to simulate different kinds of alcoholic beverage. The spectral information from the vibrational absorption bands of liquid samples is analyzed by a Grouping Genetic Algorithm. An Extreme Learning Machine implements the fitness function that is able to classify the mixtures according to the concentration of ethanol and fructose. The 23 samples range from 0%⁻13% by volume of ethanol and from 0⁻3 g/L of fructose, all of them with different concentration. The new technique achieves an average classification accuracy of 96%.

Wound odor: current methods of treatment and need for objective measures

Chronic wounds are an enormous burden to society, costing billions of dollars annually in the USA alone. Despite the extensive research into methods to heal chronic wounds, many remain unhealed for months to years. There is a need to focus on patient reported outcomes to improve quality of life in patients with non-healing wounds. Wound odor has a significant impact on patient quality of life; however, relatively little information is available on the management of wound odor. We review the current data available on wound odor and discuss the need for standardized objective measures of odor to improve research quality. An independent search of the PubMed and Embase databases was conducted using combinations of the following words or phrases: "wounds," "chronic wounds," "diabetic ulcers," "venous leg ulcers (VLUs)," "malignant ulcers," "odor," "odour," "smell," "malodor," "artificial olfaction," "electronic nose," and "e-nose." Article references were also searched for significance. There are few overall studies on wound odor, and fewer randomized controlled trials. Current trials on odor have consistent weaknesses such as subjective measures and poor methodology. No single odor treatment modality has been demonstrated to be widely effective for wound odor or superior to other methods. Future research should incorporate objective measures of odor such as electronic noses into clinical trials.

Multisensor Systems by Electrochemical Nanowire Assembly for the Analysis of Aqueous Solutions

The development of electrochemical multisensor systems is driven by the need for fast, miniature, inexpensive, analytical devices, and advanced interdisciplinary based on both chemometric and (nano)material approaches. A multicomponent analysis of complex mixtures in environmental and technological monitoring, biological samples, and cell culture requires chip-based multisensor systems with high-stability sensors. In this paper, we describe the development, characterization, and applications of chip-based nanoelectrochemical sensor arrays prepared by the directed electrochemical nanowire assembly (DENA) of noble metals and metal alloys to analyze aqueous solutions. A synergic action of the electrode transducer function and electrocatalytic activity of the nanostructured surface toward analytes is achieved in the assembled metal nanowire (NW) sensors. Various sensor nanomaterials (Pd, Ni, Au, and their multicomponent compositions) can be electrochemically assembled on a single chip without employing multiple cycles of photolithography process to realize multi-analyte sensing applications as well as spatial resolution of sensor analysis by this single-chip multisensor system. For multi-analyte electrochemical sensing, individual amperometric signals of two or more nanowires can be acquired, making use of the specific electrocatalytic surface properties of the individual nanowire sensors of the array toward analytes. To demonstrate the application of a new electrochemical multisensor platform, Pd-Au, Pd-Ni, Pd, and Au NW electrode arrays on a single chip were employed for the non-enzymatic analysis of hydrogen peroxide, glucose, and ethanol. The analytes are determined at low absolute values of the detection potentials with linear concentration ranges of 1.0 × 10⁻⁶ − 1.0 × 10⁻³ M (H₂O₂), 1.5 × 10⁻⁷ − 2.0 × 10⁻³ M (glucose), and 0.7 × 10⁻³ − 3.0 × 10⁻² M (ethanol), detection limits of 2 × 10⁻⁷ M (H₂O₂), 4 × 10⁻⁸ M (glucose), and 5.2 × 10⁻⁴ M (ethanol), and sensitivities of 18 μA M⁻¹ (H₂O₂), 178 μA M⁻¹ (glucose), and 28 μA M⁻¹ (ethanol), respectively. The sensors demonstrate a high level of stability due to the non-enzymatic detection mode. Based on the DENA-assembled nanowire electrodes of a compositional diversity, we propose a novel single-chip electrochemical multisensor platform, which is promising for acquiring complex analytical signals for advanced data processing with chemometric techniques aimed at the development of electronic tongue-type multisensor systems for flexible multi-analyte monitoring and healthcare applications.

Comparison of three-way and four-way calibration for the real-time quantitative analysis of drug hydrolysis in complex dynamic samples by excitation-emission matrix fluorescence

Multiway calibration in combination with spectroscopic technique is an attractive tool for online or real-time monitoring of target analyte(s) in complex samples. However, how to choose a suitable multiway calibration method for the resolution of spectroscopic-kinetic data is a troubling problem in practical application. In this work, for the first time, three-way and four-way fluorescence-kinetic data arrays were generated during the real-time monitoring of the hydrolysis of irinotecan (CPT-11) in human plasma by excitation-emission matrix fluorescence. Alternating normalization-weighted error (ANWE) and alternating penalty trilinear decomposition (APTLD) were used as three-way calibration for the decomposition of the three-way kinetic data array, whereas alternating weighted residual constraint quadrilinear decomposition (AWRCQLD) and alternating penalty quadrilinear decomposition (APQLD) were applied as four-way calibration to the four-way kinetic data array. The quantitative results of the two kinds of calibration models were fully compared from the perspective of predicted real-time concentrations, spiked recoveries of initial concentration, and analytical figures of merit. The comparison study demonstrated that both three-way and four-way calibration models could achieve real-time quantitative analysis of the hydrolysis of CPT-11 in human plasma under certain conditions. However, it was also found that both of them possess some critical advantages and shortcomings during the process of dynamic analysis. The conclusions obtained in this paper can provide some helpful guidance for the reasonable selection of multiway calibration models to achieve the real-time quantitative analysis of target analyte(s) in complex dynamic systems.

Distinguishment, identification and aroma compound quantification of Portuguese olive oils based on physicochemical attributes, HS-GC/MS analysis and voltammetric electronic tongue

BACKGROUND

In this paper, various extra-virgin and virgin olive oils samples from different Portuguese markets were studied. For this purpose, a voltammetric electronic tongue (VE-tongue), consisting of two kinds of working electrode within the array, together with physicochemical analysis and headspace gas chromatography coupled with mass spectrometry (HS-GC-MS), were applied. In addition, preliminary considerations of relationships between physicochemical parameters and multisensory system were reported.

RESULTS

The physicochemical parameters exhibit significant differences among the analyzed olive oil samples that define its qualities. Regarding the aroma profile, 14 volatile compounds were characterized using HS-GC-MS; among these, hex-2-enal, hexanal, acetic acid, hex-3-ene-1-ol acetate and hex-3-en-1-ol were semi-quantitatively detected as the main aroma compounds in the analyzed samples. Moreover, pattern recognition methods demonstrate the discrimination power of the proposed VE-tongue system. The results reveal the VE-tongue's ability to classify olive oil samples and to identify unknown samples based of built models. In addition, the correlation between VE-tongue and physicochemical analysis exhibits a remarkable prediction model aimed at anticipating carotenoid content.

CONCLUSION

The preliminary results of this investigation indicate that physicochemical and HS-GC-MS analysis, together with multisensory system coupled with chemometric techniques, presented a satisfactory performance regarding olive oil sample discrimination and identification. © 2017 Society of Chemical Industry.

Application of Electronic Nose Systems on Animal-Source Food

Electronic nose, which is designed to perceive artificially the odour-active molecules in a sample headspace, has seen an increased use in the food industry as a rapid and reliable tool for quality assessment, classification, and authentication of several food items. The use of chemometrics and pattern recognition methods, together with gas sensors, emerged to be a very powerful analytical approach. In this chapter, an overview of the recent achievements in the field of electronic nose applications on animal-source food is given. Moreover, the authors deal with the recent research trends to overcome the actual sensor shortcomings, including sensor fusion techniques and their applications to evaluate animal-source foods and novel electronic nose systems.

Electronic Tongue-A Tool for All Tastes?

Electronic tongue systems are traditionally used to analyse: food products, water samples and taste masking technologies for pharmaceuticals. In principle, their applications are almost limitless, as they are able to almost completely reduce the impact of interferents and can be applied to distinguish samples of extreme complexity as for example broths from different stages of fermentation. Nevertheless, their applications outside the three principal sample types are, in comparison, rather scarce. In this review, we would like to take a closer look on what are real capabilities of electronic tongue systems, what can be achieved using mixed sensor arrays and by introduction of biosensors or molecularly imprinted polymers in the matrix. We will discuss future directions both in the sense of applications as well as system development in the ever-growing trend of low cost analysis.

On-line detection of Escherichia coli intrusion in a pilot-scale drinking water distribution system

Improvements in microbial drinking water quality monitoring are needed for the better control of drinking water distribution systems and for public health protection. Conventional water quality monitoring programmes are not always able to detect a microbial contamination of drinking water. In the drinking water production chain, in addition to the vulnerability of source waters, the distribution networks are prone to contamination. In this study, a pilot-scale drinking-water distribution network with an on-line monitoring system was utilized for detecting bacterial intrusion. During the experimental Escherichia coli intrusions, the contaminant was measured by applying a set of on-line sensors for electric conductivity (EC), pH, temperature (T), turbidity, UV-absorbance at 254 nm (UVAS SC) and with a device for particle counting. Monitored parameters were compared with the measured E. coli counts using the integral calculations of the detected peaks. EC measurement gave the strongest signal compared with the measured baseline during the E. coli intrusion. Integral calculations showed that the peaks in the EC, pH, T, turbidity and UVAS SC data were detected corresponding to the time predicted. However, the pH and temperature peaks detected were barely above the measured baseline and could easily be mixed with the background noise. The results indicate that on-line monitoring can be utilized for the rapid detection of microbial contaminants in the drinking water distribution system although the peak interpretation has to be performed carefully to avoid being mixed up with normal variations in the measurement data.