ReviewPreventive nutrition and food science2022
Recent Applications of Potentiometric Electronic Tongue and Electronic Nose in Sensory Evaluation.
Review in Preventive nutrition and food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 31 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
31 citing papers in PubMed.
- Psychology of Eating the Future: Consumer Acceptance, Digital Influence and Behavioral Drivers of Novel Foods.Foods (Basel, Switzerland) · 2026Review
- Research Progress on Intelligent Prediction, Debittering Technologies, and Multi-Dimensional Evaluation for Bitter Peptides.Foods (Basel, Switzerland) · 2026Review
- Comprehensive Flavor Profiling of Dairy Products Using Electronic Tongue: Discrimination Based on Processing Parameters and Formulations.Food science & nutrition · 2026Article
- Electrochemical Sensors as a Tool for Taste Perception in Pharmaceutical Products: Advances and Perspectives.Biosensors · 2026Review
- Effects of differentFrontiers in nutrition · 2026Article
- Elucidating the astringency perception mechanism of protocatechuic acid, a key astringent component in black rice, based on polyphenol-salivary protein interaction.Current research in food science · 2026Article
- Dynamics of Physicochemical Properties, Flavor, and Bioactive Components inFoods (Basel, Switzerland) · 2025Article
- Production Systems and Feeding Strategies in the Aromatic Fingerprinting of Animal-Derived Foods: Invited Review.Foods (Basel, Switzerland) · 2025Review
- Combination of nisin, lysozyme, and tea polyphenols altered the bacterial communities and flavor profiles of sturgeon caviar during cold storage.Food chemistry: X · 2025Article
- What Makes Lupins Less Palatable to Consumers? Can the Sensory Quality of Lupin be Improved and Commercialized?Comprehensive reviews in food science and food safety · 2025Review
- Impact of Glutinous Rice Varieties from Different Regions on Microbial Community Structure, Metabolic Profiles, and Flavor Characteristics of Chinese Rice Wine (Huangjiu).Foods (Basel, Switzerland) · 2025Article
- Hydrogel In-Tape Electronic Tongue.ACS applied electronic materials · 2025Article
- Oven roasting effects on the physicochemical and chemosensory characteristics of hemp seeds (Journal of food science and technology · 2025Article
- Regulation mechanism of cooking duration on flavor compounds in squid tentacles: dynamic contributions of free amino acids, fatty acids, and minerals.Frontiers in nutrition · 2025Article
- Investigation of the differences in volatile organic compounds of sesame oil under different processing methods using GC-IMS and electronic nose.Frontiers in nutrition · 2025Article
- Chemosensoric approaches for taste and odor characteristics each broccoli floret by different storage conditions analyzed using electronic sensors.Food science and biotechnology · 2024Article
- Measuring palatability of pet food products: Sensory components, evaluations, challenges, and opportunities.Journal of food science · 2024Review
- Functional Breads with Encapsulated Vitamin C and Fish Oil: Nutritional, Technological, and Sensory Attributes.Antioxidants (Basel, Switzerland) · 2024Article
- Evaluation of the quality grade of Congou black tea by the fusion of GC-Food chemistry: X · 2024Article
- Pediatric Orally Disintegrating Tablets (ODTs) with Enhanced Palatability Based on Propranolol HCl Coground with Hydroxypropyl-β-Cyclodextrin.Pharmaceutics · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Electronic tongue (e-tongue) and electronic nose (e-nose) have been widely used to determine food products' taste, aroma, and flavor profiles. Several researchers and industries have recently attempted to find relationships between these e-senses and human sensory panels to ultimately replace sensory panels or use them as a viable alternative to timeconsuming and expensive traditional sensory evaluation (e.g., consumer acceptance testing or descriptive sensory analysis). This study investigated the recent applications of e-tongue and e-nose in the food and beverages sectors and their relationships with human sensory panels, including a trained sensory panel and naïve consumers. According to several studies, the e-tongue, e-nose, or a combination of e-tongue and e-nose can be an effective and powerful tool for rapid assessment of sensory profiles and quality detection with significant correlations with human sensory data. These instruments are also often reported to be more sensitive to detect subtle changes/differences that the human panel cannot detect. Future trends and projections of the e-tongue and e-nose with limitations are also discussed.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.