ArticleFoods (Basel, Switzerland)2024
Assessment of Changes in Sensory Characteristics of Strawberries during 5-Day Storage through Correlation between Human Senses and Electronic Senses.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Unveiling the improvement mechanisms of moist-heat and hot-air treatments on the flavor of Panax quinquefolius.NPJ science of food · 2026Article
- A sensory-computational framework to decipher and predict binary aroma interactions: A case study of furaneol with five Co-odorants.Food chemistry: X · 2026Article
- Strawberry Production in Soilless Culture Systems: A Comparative Analysis of Volatile Metabolites, Quality, and Sensory Traits in Three Cultivars.Foods (Basel, Switzerland) · 2026Article
- Neutral Electrolyzed Water as Sanitizer Solution in Fresh Foods: The Strawberry as a Study Model.Foods (Basel, Switzerland) · 2026Article
- Article
- Exploring the Effect of 1-MCP Treatment on the Post-Harvest Quality and Electronic Nose Characteristics of 'Jizaohong' Apricots.International journal of molecular sciences · 2025Article
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4 authors.
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Abstract
In the last decade, significant efforts have been made to predict sensory characteristics using electronic senses, such as the electronic nose (e-nose) and the electronic tongue (e-tongue), and discuss their relationship to the eating quality evaluated by human panels. This study was conducted (1) to characterize the aroma and taste profiles of strawberries over a 5-day storage period (4 °C) using both electronic senses and human panels and (2) to correlate the electronic sense data with human panel data. A total of 10 sensory attributes of strawberries, including 7 aroma and 3 taste attributes, were analyzed by a descriptive sensory panel (n = 16) over the five days. Although the human panel did not find significant differences in the intensities of the strawberry attributes over the five days, the intensity ratings showed an increasing or decreasing trend over the storage period. However, the e-nose and the e-tongue discriminated each of the storage days of the strawberry samples. Furthermore, the partial least square regression coefficients of determination (R
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