Artificial senses and their fusion as a booming technique in food quality assessment-a review

Abstract

Sensory science has witnessed increased adoption of technological advancements in recent years. Food analysis using human senses severely impacted the evaluation responses due to errors and the complexity of the assessment methods. Hence, the adoption of tools capable of mimicking human senses is considered a more viable approach. This article provides a critical demonstration of the developments in sensory science detailing the technology behind the construction and working of the electronic tongue, electronic nose, and electronic eye. The paper also attempts to brief the industrial applications of artificial senses and the fusion technique in monitoring as well as assessment of food quality.