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Bionic Sensors Technologies in Food

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Advanced Nondestructive Detection Technologies in Food

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Abstract

Generally, people may use color, aroma, and taste to describe the quality of food. “Color” refers to the vision seen by the eyes, “scent” refers to the smell of the nose, and “taste” refers to the taste of the tongue. The quality evaluation of flavored food usually involves the use of vision, smell, taste, and other sensory organs. Comprehensive sensory evaluation was also frequently used to analyze, evaluate, and judge the color, aroma, taste, and style characteristics of food [1, 2]. Taste accounts for a relatively high proportion, while color and other aspects also take up a certain proportion. Although artificial sensory evaluation is the most commonly used quality evaluation method for flavored foods such as wine and tea, it has many limitations. First of all, even with well-trained senior evaluation experts, the sensory organ’s sensitivity may be easily affected by factors such as experience, gender, age, mental state, physical condition, and geographical environment, thereby affecting the accuracy and stability of sensory evaluation results. Second, with a certain degree of subjectivity, artificial sensory organs are prone to fatigue after continuous stimulation for a period of time, and then become dull, and can only recover after a period of rest [3–5]. Figure 3.1 illustrates three types of bionic sensor detection technology.

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Authors and Affiliations

  1. College of Food and Biological Engineering, Jimei University, Xiamen, Fujian, China

    Quansheng Chen

  2. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China

    Hao Lin & Jiewen Zhao

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  1. Quansheng Chen
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  2. Hao Lin
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Chen, Q., Lin, H., Zhao, J. (2021). Bionic Sensors Technologies in Food. In: Advanced Nondestructive Detection Technologies in Food. Springer, Singapore. https://doi.org/10.1007/978-981-16-3360-7_3

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