Electronic Tongue Applications in Food Engineering

Zeliha Kaya, İlkay Koca

Abstract


The electronic tongue is defined as the device, consisting of a series of sensors, used to characterize the taste of complex liquid or converted into liquid form samples. This device can be used in many fields of application; in medicine, chemistry, environment, and food industry. In the food industry. usually, the electronic tongue is used to control the freshness, the maturity, and the non-deterioration of fruits, vegetables, meats, beverages, and dairy products. Commonly, trained panelists participate in taste and sensory analysis. However, the electronic tongue is preferred due to the encountered disadvantages, where the taste perception is subjective and moreover, varies from an individual to another. In the present review, the basic structure of electronic tongues with different systems, working principles, food application areas, advantages, and disadvantages are discussed.

Keywords


Electronic tongue; Taste; Flavour; Chemical sensor; Sensory Technology

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DOI: https://doi.org/10.24925/turjaf.v8i7.1463-1471.3305

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This work is licensed under Creative Commons Attribution 4.0 International License

ISSN: 2148-127X

Turkish JAF Sci.Tech.

Turkish Journal of Agriculture - Food Science and Technology (TURJAF) is indexed by the following national and international scientific indexing services: