Advanced applications of chemo-responsive dyes based odor imaging technology for fast sensing food quality and safety: A review.
VOCs
chemo-responsive dyes
detection
food quality and safety
odor imaging technology
sensing
Journal
Comprehensive reviews in food science and food safety
ISSN: 1541-4337
Titre abrégé: Compr Rev Food Sci Food Saf
Pays: United States
ID NLM: 101305205
Informations de publication
Date de publication:
09 2021
09 2021
Historique:
revised:
24
06
2021
received:
07
04
2021
accepted:
06
07
2021
pubmed:
20
8
2021
medline:
26
10
2021
entrez:
19
8
2021
Statut:
ppublish
Résumé
Public attention to foodquality and safety has been increased significantly. Therefore, appropriate analytical tools are needed to analyze and sense the food quality and safety. Volatile organic compounds (VOCs) are important indicators for the quality and safety of food products. Odor imaging technology based on chemo-responsive dyes is one of the most promising methods for analysis of food products. This article reviews the sensing and imaging fundamentals of odor imaging technology based on chemo-responsive dyes. The aim is to give detailed outlines about the theory and principles of using odor imaging technology for VOCs detection, and to focus primarily on its applications in the field of quality and safety evaluation of food products, as well as its future applicability in modern food industries and research. The literatures presented in this review clearly demonstrated that imaging technology based on chemo-responsive dyes has the exciting effect to inspect such as quality assessment of cereal , wine and vinegar flavored foods , poultry meat, aquatic products, fruits and vegetables, and tea. It has the potential for the rapid, reliable, and inline assessment of food safety and quality by providing odor-image-basedmonitoring tool. Practical Application: The literatures presented in this review clearly demonstrated that imaging technology based on chemo-responsive dyes has the exciting effect to inspect such as quality assessment of cereal , wine and vinegar flavored foods, poultry meat, aquatic products, fruits and vegetables, and tea.
Identifiants
pubmed: 34409725
doi: 10.1111/1541-4337.12823
doi:
Substances chimiques
Coloring Agents
0
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
5145-5172Subventions
Organisme : National Natural Science Foundation of China
ID : 31972154
Organisme : Jiangsu Agricultural independent innovation fund
ID : SCX203321
Organisme : Project of Faculty of Agricultural Equipment of Jiangsu University
ID : NZXB20200214
Organisme : Key R&D Program of Jiangsu Province
ID : BE2020379
Informations de copyright
© 2021 Institute of Food Technologists®.
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