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The Development of Novel Application of Electronic Nose in Food...
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The Development of Novel Application of Electronic Nose in Food Field

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".

Deadline for manuscript submissions: closed (31 January 2020) | Viewed by 15111

Special Issue Editor

Dr. Veronica Sberveglieri

E-Mail Website
Guest Editor
1. National Research Council, Institute of Bioscience and Bioresources (CNR-IBBR), Via J.F. Kennedy, 17/i, 42124 Reggio Emilia, Italy
2. Nano Sensor Systems, NASYS Spin-Off University of Brescia, 25125 Brescia, Italy
Interests: study of the volatiloma; in the agro-food sector; set-up of new nanomaterials acting as a substrate for gas sensors (MOX); study of new biosensors based on biological substrates; gas chromatography with mass spectrometry (GC-MS) for the study of the complexity of the volatiloma; integrated IoT data-base from farm to fork to support traceability and quality in the food chain
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

 

This Special Issue aims to provide an up-to-date and comprehensive view of the applications in food field of electronic nose (or sensors array) science and technology.

The covered topics will span sensing devices, networks, and principles (e.g., chemical, physical, and biological sensors), electronic nose technologies, and sensor networks based on the food field.

The food field will include food security, and control of the entire production chain, from farm to fork, dealing with quality, authenticity, and shelf-life measurement.

The goal is to report novel, highly-functional technology such as electronic noses, applied to a field such as foodstuffs, where there is an increasing need for devices that are able to predict, control, and provide information in real-time or quickly on the state of food, whether at the level of industrial, domestic, or laboratory production. Technology is sought that aims to reduce time, costs, and provide information at any level of the food production chain.

Dr. Veronica Sberveglieri
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Food quality;
  • Food safety;
  • Traceability;
  • Food identity;
  • Food chain;
  • Biosensors;
  • Chemical sensors;
  • Multivariate statistics;
  • Neural networks;
  • Pattern recognition;
  • Gas chromatography;
  • Liquid chromatography;
  • Sensory testing;
  • Flavor;
  • Shelf life.

Published Papers (4 papers)

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Research

36 pages, 3019 KiB  
Article
Nanomaterial Gas Sensors for Online Monitoring System of Fruit Jams
by Estefanía Núñez-Carmona, Marco Abbatangelo, Ivano Zottele, Pierpaolo Piccoli, Armando Tamanini, Elisabetta Comini, Giorgio Sberveglieri and Veronica Sberveglieri
Foods 2019, 8(12), 632; https://doi.org/10.3390/foods8120632 - 02 Dec 2019
Cited by 14 | Viewed by 3054
Abstract
Jams are appreciated worldwide and have become a growing market, due to the greater attention paid by consumers for healthy food. The selected products for this study represent a segment of the European market that addresses natural products without added sucrose or with [...] Read more.
Jams are appreciated worldwide and have become a growing market, due to the greater attention paid by consumers for healthy food. The selected products for this study represent a segment of the European market that addresses natural products without added sucrose or with a low content of natural sugars. This study aims to identify volatile organic compounds (VOCs) that characterize three flavors of fruit and five recipes using gas chromatography–mass spectrometry (GC–MS) and solid-phase micro-extraction (SPME) analysis. Furthermore, an innovative device, a small sensor system (S3), based on gas sensors with nanomaterials has been used; it may be particularly advantageous in the production line. Results obtained with linear discriminant analysis (LDA) show that S3 can distinguish among the different recipes thanks to the differences in the VOCs that are present in the specimens, as evidenced by the GC–MS analysis. Finally, this study highlights how the thermal processes for obtaining the jam do not alter the natural properties of the fruit. Full article
(This article belongs to the Special Issue The Development of Novel Application of Electronic Nose in Food Field)
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20 pages, 11413 KiB  
Article
Triangular Test of Amanita Mushrooms by Using Electronic Nose and Sensory Panel
by Francisco Portalo-Calero, Patricia Arroyo, José Ignacio Suárez and Jesús Lozano
Foods 2019, 8(9), 414; https://doi.org/10.3390/foods8090414 - 14 Sep 2019
Cited by 16 | Viewed by 4010
Abstract
This work aims to advance understanding of the differentiation of mushroom species through electronic devices that use sensors of various technologies and techniques for pattern recognition, comparing mainly volatile substances that emanate from them. In this first phase, the capacity of human olfaction [...] Read more.
This work aims to advance understanding of the differentiation of mushroom species through electronic devices that use sensors of various technologies and techniques for pattern recognition, comparing mainly volatile substances that emanate from them. In this first phase, the capacity of human olfaction to differentiate between the smell released by different wild mushrooms of the genus Amanita was analyzed by means of a triangular sensory test, comparing later the data to those obtained for the same samples with an electronic nose in a similar test. The results, still very preliminary, encourage imagining the wide application that these techniques will have and the feedback that this application can suppose for the training of the sense of human olfaction. Full article
(This article belongs to the Special Issue The Development of Novel Application of Electronic Nose in Food Field)
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10 pages, 883 KiB  
Article
Headspace Volatile Evaluation of Carrot Samples—Comparison of GC/MS and AuNPs-hpDNA-Based E-Nose
by Sara Gaggiotti, Marcello Mascini, Paola Pittia, Flavio Della Pelle and Dario Compagnone
Foods 2019, 8(8), 293; https://doi.org/10.3390/foods8080293 - 27 Jul 2019
Cited by 20 | Viewed by 3539
Abstract
The performances of a quartz crystal microbalances (QCMs) based on an electronic nose (E-nose), modified with hairpin-DNA (hpDNA) for carrot aroma profiling has been evaluated. Solid phase micro-extraction (SPME) headspace sampling, combined with gas chromatography (GC), was used as a reference method. The [...] Read more.
The performances of a quartz crystal microbalances (QCMs) based on an electronic nose (E-nose), modified with hairpin-DNA (hpDNA) for carrot aroma profiling has been evaluated. Solid phase micro-extraction (SPME) headspace sampling, combined with gas chromatography (GC), was used as a reference method. The changes in carrot aroma profiles stored at different temperatures (−18 °C, 4 °C, 25 °C, and 40 °C) were monitored during time up to 26 days. The principal component analysis of the data evidenced the different aroma patterns related to the presence of different key compounds. The output data achieved with the hpDNA-based E-nose were able to detect aroma patterns similar to gas chromatography with mass spectrometry (GC-MS). This work demonstrates that hpDNA has different sizes of loops that can be used for the development of sensor arrays able to detect aroma patterns in food and their changes with advantages in terms of easiness of usage, rapidity, and cost of analysis versus classical methods. Full article
(This article belongs to the Special Issue The Development of Novel Application of Electronic Nose in Food Field)
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16 pages, 1740 KiB  
Article
Low-Power Detection of Food Preservatives by a Novel Nanowire-Based Sensor Array
by Dario Zappa
Foods 2019, 8(6), 226; https://doi.org/10.3390/foods8060226 - 25 Jun 2019
Cited by 15 | Viewed by 3969
Abstract
Food preservatives are compounds that are used for the treatment of food to improve the shelf life. In the food industry, it is necessary to monitor all processes for both safety and quality of the product. An electronic nose (or e-nose) is a [...] Read more.
Food preservatives are compounds that are used for the treatment of food to improve the shelf life. In the food industry, it is necessary to monitor all processes for both safety and quality of the product. An electronic nose (or e-nose) is a biomimetic olfactory system that could find numerous industrial applications, including food quality control. Commercial electronic noses are based on sensor arrays composed by a combination of different sensors, which include conductometric metal oxide devices. Metal oxide nanowires are considered among the most promising materials for the fabrication of novel sensing devices, which can enhance the overall performances of e-noses in food applications. The present work reports the fabrication of a novel sensor array based on SnO2, CuO, and WO3 nanowires deposited on top of μHPs provided by ams Sensor Solutions Germany GmbH. The array was tested for the discrimination of four typical compounds added to food products or used for their treatment to increase the shelf life: ethanol, acetone, nitrogen dioxide, and ozone. Results are very promising; the sensors array was able to operate for a long time, consuming less than 50 mW for each single sensor, and principal component analysis (PCA) confirmed that the device was able to discriminate between different compounds. Full article
(This article belongs to the Special Issue The Development of Novel Application of Electronic Nose in Food Field)
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