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基于传感器阵列的食品饮料质量控制分析技术综述。

Review on Sensor Array-Based Analytical Technologies for Quality Control of Food and Beverages.

机构信息

Smart Plastics Group, Institut de Recherche Dupuy de Lôme, CNRS 6027, University of South Brittany (UBS), Rue de Saint Maude, 56100 Lorient, France.

出版信息

Sensors (Basel). 2023 Apr 15;23(8):4017. doi: 10.3390/s23084017.

DOI:10.3390/s23084017
PMID:37112358
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10141392/
Abstract

Food quality control is an important area to address, as it directly impacts the health of the whole population. To evaluate the food authenticity and quality, the organoleptic feature of the food aroma is very important, such that the composition of volatile organic compounds (VOC) is unique in each aroma, providing a basis to predict the food quality. Different types of analytical approaches have been used to assess the VOC biomarkers and other parameters in the food. The conventional approaches are based on targeted analyses using chromatography and spectroscopies coupled with chemometrics, which are highly sensitive, selective, and accurate to predict food authenticity, ageing, and geographical origin. However, these methods require passive sampling, are expensive, time-consuming, and lack real-time measurements. Alternately, gas sensor-based devices, such as the electronic nose (e-nose), bring a potential solution for the existing limitations of conventional methods, offering a real-time and cheaper point-of-care analysis of food quality assessment. Currently, research advancement in this field involves mainly metal oxide semiconductor-based chemiresistive gas sensors, which are highly sensitive, partially selective, have a short response time, and utilize diverse pattern recognition methods for the classification and identification of biomarkers. Further research interests are emerging in the use of organic nanomaterials in e-noses, which are cheaper and operable at room temperature.

摘要

食品质量控制是一个需要解决的重要领域,因为它直接影响到整个人群的健康。为了评估食品的真实性和质量,食品香气的感官特征非常重要,因为每种香气的挥发性有机化合物(VOC)组成都是独特的,为预测食品质量提供了依据。已经使用了不同类型的分析方法来评估食品中的 VOC 生物标志物和其他参数。传统方法基于使用色谱和光谱学与化学计量学相结合的靶向分析,这些方法高度灵敏、选择性强且准确,可用于预测食品的真实性、老化和地理来源。然而,这些方法需要被动采样,成本高、耗时且缺乏实时测量。相比之下,基于气体传感器的设备,如电子鼻(e-nose),为解决传统方法的现有局限性提供了一种潜在的解决方案,为实时、低成本的现场食品质量评估分析提供了可能。目前,该领域的研究进展主要涉及基于金属氧化物半导体的电阻式气体传感器,这些传感器具有高灵敏度、部分选择性、短响应时间,并利用各种模式识别方法对生物标志物进行分类和识别。在电子鼻中使用有机纳米材料的研究兴趣也在不断涌现,因为有机纳米材料更便宜且可在室温下操作。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1ff0/10141392/3059490a6123/sensors-23-04017-g010.jpg
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