A high-throughput plasmonic tongue using an aggregation assay and nonspecific interactions: classification of taste profiles in maple syrup

Food for Thought: Optical Sensor Arrays and Machine Learning for the Food and Beverage Industry

Arrays of cross-reactive sensors, combined with statistical or machine learning analysis of their multivariate outputs, have enabled the holistic analysis of complex samples in biomedicine, environmental science, and consumer products. Comparisons are frequently made to the mammalian nose or tongue and this perspective examines the role of sensing arrays in analyzing food and beverages for quality, veracity, and safety. I focus on optical sensor arrays as low-cost, easy-to-measure tools for use in the field, on the factory floor, or even by the consumer. Novel materials and approaches are highlighted and challenges in the research field are discussed, including sample processing/handling and access to significant sample sets to train and test arrays to tackle real issues in the industry. Finally, I examine whether the comparison of sensing arrays to noses and tongues is helpful in an industry defined by human taste.

Growth of Plasmonic Nanoparticles for Aging Cask-Matured Whisky

The maturation of spirit in wooden casks is key to the production of whisky, a hugely popular and valuable product, with the transfer and reaction of molecules from the wooden cask with the alcoholic spirit imparting color and flavor. However, time in the cask adds significant cost to the final product, requiring expensive barrels and decades of careful storage. Thus, many producers are concerned with what "age" means in terms of the chemistry and flavor profiles of whisky. We demonstrate here a colorimetric test for spirit "agedness" based on the formation of gold nanoparticles (NPs) by whisky. Gold salts were reduced by barrel-aged spirit and produce colored gold NPs with distinct optical properties. Information from an extinction profile, such as peak position, growth rate, or profile shape, was analyzed, and our assay output was correlated with measurements of the whisky sample makeup, assays for key functional groups, and spiking experiments to explore the mechanism in more detail. We conclude that age is not just a number, that the chemical fingerprint of key flavor compounds is a useful marker for determining whisky "age", and that our simple reduction assay could assist in defining the aged character of a whisky and become a useful future tool on the warehouse floor.

Maple Syrup: Chemical Analysis and Nutritional Profile, Health Impacts, Safety and Quality Control, and Food Industry Applications

Maple syrup is a delicacy prepared by boiling the sap taken from numerous Acer species, primarily sugar maple trees. Compared to other natural sweeteners, maple syrup is believed to be preferable to refined sugar for its high concentration of phenolic compounds and mineral content. The presence of organic acids (malic acid), amino acids and relevant amounts of minerals, such as potassium, calcium, zinc and manganese, make maple syrup unique. Given the growing demand for naturally derived sweeteners over the past decade, this review paper deals with and discusses in detail the most important aspects of chemical maple syrup analyses, with a particular emphasis on the advantages and disadvantages of the different analytical approaches. A successful utilization on the application of maple syrup in the food industry, will rely on a better understanding of its safety, quality control, nutritional profile, and health impacts, including its sustainability issues.

Portable and field-deployed surface plasmon resonance and plasmonic sensors

Plasmonic sensors are ideally suited for the design of small, integrated, and portable devices that can be employed in situ for the detection of analytes relevant to environmental sciences, clinical diagnostics, infectious diseases, food, and industrial applications. To successfully deploy plasmonic sensors, scaled-down analytical devices based on surface plasmon resonance (SPR) and localized surface plasmon resonance (LSPR) must integrate optics, plasmonic materials, surface chemistry, fluidics, detectors and data processing in a functional instrument with a small footprint. The field has significantly progressed from the implementation of the various components in specifically designed prism-based instruments to the use of nanomaterials, optical fibers and smartphones to yield increasingly portable devices, which have been shown for a number of applications in the laboratory and deployed on site for environmental, biomedical/clinical, and food applications. A roadmap to deploy plasmonic sensors is provided by reviewing the current successes and by laying out the directions the field is currently taking to increase the use of field-deployed plasmonic sensors at the point-of-care, in the environment and in industries.

Comparative study of serum sample preparation methods in aggregation-based plasmonic sensing

The use of nanoparticle-based colorimetric methods has received considerable attention for clinical analysis in biofluids. Sample preparation methods are surveyed here to minimize the impact of the sample matrix on the performance of a nanoparticle aggregation assay.