Fecha de publicación: 11/04/2024 Fuente: Ultrasounds Extraction Byproducts Abstract

Purpose of Review
E-tongue, also known as electronic tongue, is an emerging analytical tool that can mimic the human taste sensation using various chemical sensors. This technology can effectively evaluate the taste properties like sourness, sweetness, bitterness, and saltiness, as well as umami, of food products. This tool provides a comprehensive taste profile of food items, leading to improved quality control and product development. This review intends to provide a detail about the E-tongue interventions in diverse food processing applications. One such application is the assessment of food authenticity and quality.


Recent Findings
Recent finding suggested that by analyzing the taste characteristics of food samples, E-tongue can detect potential adulteration, contamination, or spoilage, ensuring consumer safety. Additionally, E-tongue interventions can aid in the development of innovative food products by evaluating the taste profile and optimizing formulations. This tool has proven valuable in monitoring fermentation processes, such as wine production, where taste plays a critical role. By continuously measuring taste changes during fermentation, E-tongue can provide specific insights into the maturation and quality of the final product. This technology has also been applied in the assessment of sensory changes in processed foods, enabling the identification of flavor degradation and the optimization of processing parameters.


Summary
This technology offers a non-destructive and objective method for evaluating taste properties, enabling quality control, product development, and assessment of food authenticity. The use of E-tongue in food sector can enhance consumer satisfaction, improve product consistency, and ensure food safety.