Breakthroughs and Challenges in Food Quality Assessment Using Advanced Rapid Techniques: Electronic Tongue, Electronic Nose, and Near-Infrared Spectroscopy

Food quality generally refers to the evaluation of foods through physical, chemical, or microbiological analysis. It is an aspect of food security that requires innovative methods to keep up with dynamic trends in the complex food chain matrix. The electronic tongue (e-tongue), electronic nose (e-nose), and near infrared spectroscopy (NIRS) are advanced analytical instruments with high sensitivity that have been extendedly applied in research and industry because of their advantages in rapid quantitative and qualitative food analysis. The e-tongue requires liquid or liquidized samples, but both e-nose and NIRS offer noninvasive analytical advantages. The potential to measure more diverse food quality factors with these instruments is undoubtedly promising and continues to be unraveled by recent researchers. Keeping pace with developments in this scope is imperative for quality control of unprocessed, processed, and semiprocessed foods from farm-to-fork.

This Special Issue invites original research papers and review articles that focus on the recent applications of e-tongue, e-nose, and NIRS, either as independent techniques or correlative methods with other analytical instruments and respective chemometrics for food quality measurements. This is an emerging frontier for solving challenges that directly impact the food industry and helping to strengthen quality control systems for present and future generations.

Dr. Zoltan Kovacs
Dr. George Bazar
Dr. Zoltan Gillay
Guest Editors

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