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Xing Z, Zogona D, Wu T, Pan S, Xu X. Applications, challenges and prospects of bionic nose in rapid perception of volatile organic compounds of food. Food Chem 2023; 415:135650. [PMID: 36868065 DOI: 10.1016/j.foodchem.2023.135650] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Revised: 01/27/2023] [Accepted: 02/05/2023] [Indexed: 02/11/2023]
Abstract
Bionic nose, a technology that mimics the human olfactory system, has been widely used to assess food quality due to their high sensitivity, low cost, portability and simplicity. This review briefly describes that bionic noses with multiple transduction mechanisms are developed based on gas molecules' physical properties: electrical conductivity, visible optical absorption, and mass sensing. To enhance their superior sensing performance and meet the growing demand for applications, a range of strategies have been developed, such as peripheral substitutions, molecular backbones, and ligand metals that can finely tune the properties of sensitive materials. In addition, challenges and prospects coexist are covered. Cross-selective receptors of bionic nose will help and guide the selection of the best array for a particular application scenario. It provides an odour-based monitoring tool for rapid, reliable and online assessment of food safety and quality.
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Affiliation(s)
- Zheng Xing
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, Hubei 430072, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430072, China; Shenzhen Institute of Nutrition and Health, Shenzhen, Guangdong 518038, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture,Genome Analysis Laboratory of the Ministry of Agriculture,Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangdong 518038, China
| | - Daniel Zogona
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, Hubei 430072, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430072, China
| | - Ting Wu
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, Hubei 430072, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430072, China
| | - Siyi Pan
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, Hubei 430072, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430072, China
| | - Xiaoyun Xu
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, Hubei 430072, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430072, China; Shenzhen Institute of Nutrition and Health, Shenzhen, Guangdong 518038, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture,Genome Analysis Laboratory of the Ministry of Agriculture,Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangdong 518038, China.
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Li H, Ming X, Liu Z, Xu L, Xu D, Hu L, Mo H, Zhou X. Accelerating vinegar aging by combination of ultrasonic and magnetic field assistance. ULTRASONICS SONOCHEMISTRY 2021; 78:105708. [PMID: 34399129 PMCID: PMC8369067 DOI: 10.1016/j.ultsonch.2021.105708] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 07/25/2021] [Accepted: 08/02/2021] [Indexed: 05/12/2023]
Abstract
Most fermented foods need a natural aging process to enrich desired flavours. This process is normally the bottleneck for cost-effective production. Therefore, it is desirable to accelerate the process and obtain products with the same flavour profile. Here, we used physical interventions (ultrasonic field, alternating magnetic field, or combination of both) to assist the aging process with naturally brewed vinegar as a case example. Flavour profiles of different physical-assisted aging process were compared with that of the naturally aged vinegar by using gas-chromatography mass-spectrometry (GC-MS) and electronic nose. Principal component analysis (PCA) and Pearson correlation analyses show that ultrasonic and alternating magnetic fields treatment could accelerate the aging process of vinegar. The highest accelerating aging effect was combination of ultrasonic and magnetic field followed by individual ultrasonic or magnetic field and natural process (combination of ultrasonic and magnetic field > ultrasonic or magnetic field individual > natural process). These results suggest that physical field intervention could potentially be used for acceleration of aging of fermented products without affecting flavour quality.
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Affiliation(s)
- Hongbo Li
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Xujia Ming
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Zhenbin Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Long Xu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Dan Xu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Liangbin Hu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Haizhen Mo
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Xiaohui Zhou
- Department of Pathobiology & Veterinary Science, University of Connecticut, Connecticut 06269, USA
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