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Chemosensors
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Electrochemical Sensor for Food Analysis
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Electrochemical Sensor for Food Analysis

A special issue of Chemosensors (ISSN 2227-9040). This special issue belongs to the section "Electrochemical Devices and Sensors".

Deadline for manuscript submissions: 10 June 2025 | Viewed by 3121

Special Issue Editors

Prof. Dr. Milan B. Radovanović

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Guest Editor
Technical Faculty in Bor, University of Belgrade, 19210 Bor, Serbia
Interests: corrosion; corrosion inhibition; material characterization; electrochemical techniques; impedance analysis; biomaterials
Special Issues, Collections and Topics in MDPI journals
Dr. Marija B. Petrović Mihajlović

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Guest Editor
Technical Faculty in Bor, University of Belgrade, 19210 Bor, Serbia
Interests: electrochemical analysis; corrosion; environmentally friendly corrosion inhibitors; material characterization; biomaterials
Special Issues, Collections and Topics in MDPI journals
Dr. Ana Simonovic

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Guest Editor
Technical Faculty in Bor, University of Belgrade, 19210 Bor, Serbia
Interests: electrochemical analysis; corrosion; corrosion inhibition; electrochemical techniques
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

At present, food quality is one of the main concerns. For this reason, many analitical methods for the determination of food quality have been developed. It is very important that these techniques are fast, reliable, cheap with high sensitivity and are easy to apply. Electrochemical sensors are used as suitable analytical tools that have all of these characteristics. In food quality analysis, traditional methods are popular, but also have certain limitations. Electrochemical sensors overcome these limitations for the favouriable utilization of these techniques. The aim of this Special Issue of Chemosensors is to present state-of-the-art investigations on novel electrochemical sensors used for food quality determination. The main focus will be on the synthesis of new nanomaterials and other materials for the preparation of the electrochemical sensors, which can be used in different solutions. This journal’s aims and scope include presenting new results in the fields of the electrochemical devices and sensors, materials for chemical sensing, nano- and micro-technologies, etc., matching the theme of this Special Issue. This Special Issue aims to ensure the safety of different kind of foods eaten by humans; it may be very interesting to potential readers.

Prof. Dr. Milan B. Radovanović
Dr. Marija B. Petrović Mihajlović
Dr. Ana Simonovic
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Chemosensors is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • electrochemical sensors
  • food safety
  • nanoparticles
  • MOF
  • carbon paste electrode
  • glassy carbon electrode
  • modified electrode

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Published Papers (2 papers)

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Research

14 pages, 4453 KiB  
Article
Research on Taste and Aroma Characteristics of Dahongpao Tea with Different Grades
by Xiaomin Pang, Jishuang Zou, Pengyao Miao, Weiting Cheng, Zewei Zhou, Xiaoli Jia, Haibin Wang, Yuanping Li, Qi Zhang and Jianghua Ye
Chemosensors 2025, 13(4), 134; https://doi.org/10.3390/chemosensors13040134 - 7 Apr 2025
Viewed by 254
Abstract
This study aimed to thoroughly investigate the quality differences and influencing factors of Dahongpao tea of different grades. Through sensory evaluation, electronic nose analysis, electronic tongue analysis, biochemical component analysis, and HS-SPME-GC-MS, the taste and aroma characteristics of Dahongpao samples of different grades [...] Read more.
This study aimed to thoroughly investigate the quality differences and influencing factors of Dahongpao tea of different grades. Through sensory evaluation, electronic nose analysis, electronic tongue analysis, biochemical component analysis, and HS-SPME-GC-MS, the taste and aroma characteristics of Dahongpao samples of different grades (superfine, first, and second grades) were comprehensively studied. The results showed that there were significant differences in sensory quality, aroma components, and taste components among Dahongpao of different grades. Superfine Dahongpao has a rich aroma and mellow taste, containing a higher content of esters and aromatic hydrocarbons such as benzaldehyde (2-hydroxy-5-methoxy), hexyl benzoate, and cyclohexanecarboxylic acid 2,3-dichlorophenyl ester, which endow it with fruity, floral, and woody characteristics. In contrast, first- and second-grade Dahongpao contain more alkanes, pyrazines, and furans such as benzene (1-ethyl-1-propenyl), dodecane (2,6,10-trimethyl), and pyrazine (2,6-dimethyl), which impart floral, roasted, and nutty flavors. Moreover, superfine Dahongpao has a more bitter and astringent taste, but the bitterness and astringency dissipate more quickly, while the taste of first- and second-grade Dahongpao is relatively bland. These differences provide a scientific basis for the grade classification of Dahongpao tea and offer references for improving tea quality and standardized production. Full article
(This article belongs to the Special Issue Electrochemical Sensor for Food Analysis)
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18 pages, 3529 KiB  
Article
Intelligent Electrochemical Sensing: A New Frontier in On-the-Fly Coffee Quality Assessment
by Simone Grasso, Maria Vittoria Di Loreto, Alessandro Zompanti, Davide Ciarrocchi, Laura De Gara, Giorgio Pennazza, Luca Vollero and Marco Santonico
Chemosensors 2025, 13(1), 24; https://doi.org/10.3390/chemosensors13010024 - 18 Jan 2025
Viewed by 1267
Abstract
Quality control is mandatory in the food industry and chemical sensors play a crucial role in this field. Coffee is one of the most consumed and commercialized food products globally, and its quality is of the utmost importance. Many scientific papers have analyzed [...] Read more.
Quality control is mandatory in the food industry and chemical sensors play a crucial role in this field. Coffee is one of the most consumed and commercialized food products globally, and its quality is of the utmost importance. Many scientific papers have analyzed coffee quality using different approaches, such as analytical and sensor analyses, which, despite their good performance, are limited to structured lab implementation. This study aims to evaluate the capability of a smart electrochemical sensor to discriminate among different beverages prepared using coffee beans with different moisture content (0%, 2%, >4%) and ground in three sizes (fine, medium and coarse). These parameters reflect real scenarios where coffee is produced and its quality influenced. The possibility of optimizing coffee quality in real time by tuning these parameters could open the way to intelligent coffee machines. A specific experimental setup has been designed, and the data has been analyzed using machine learning techniques. The results obtained from Principal Component Analysis (PCA) and Partial Least Square Discriminant Analysis (PLS-DA) show the sensor’s capability to distinguish between samples of different quality, with a percentage of correct classification of 86.6%. This performance underscores the potential benefits of this sensor for coffee quality assessment, enabling time and resource savings, while facilitating the development of analytical methods based on smart electrochemical sensors. Full article
(This article belongs to the Special Issue Electrochemical Sensor for Food Analysis)
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