| Title: | Advanced applications of chemo-responsive dyes based odor imaging technology for fast sensing food quality and safety: A review |
| Author(s): | Kang W; Lin H; Jiang H; Yao-Say Solomon Adade S; Xue Z; Chen Q; |
| Address: | "School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P. R. China" |
| Journal Title: | Compr Rev Food Sci Food Saf |
| ISSN/ISBN: | 1541-4337 (Electronic) 1541-4337 (Linking) |
| Abstract: | "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" |
| Keywords: | *Coloring Agents Food Quality *Odorants/analysis Quality Control Vegetables VOCs chemo-responsive dyes detection food quality and safety odor imaging technology sensing; |
| Notes: | "MedlineKang, Wencui Lin, Hao Jiang, Hao Yao-Say Solomon Adade, Selorm Xue, Zhaoli Chen, Quansheng eng 31972154/National Natural Science Foundation of China/ SCX203321/Jiangsu Agricultural independent innovation fund/ NZXB20200214/Project of Faculty of Agricultural Equipment of Jiangsu University/ BE2020379/Key R& D Program of Jiangsu Province/ Research Support, Non-U.S. Gov't Review 2021/08/20 Compr Rev Food Sci Food Saf. 2021 Sep; 20(5):5145-5172. doi: 10.1111/1541-4337.12823. Epub 2021 Aug 18" |
