Sensory testing of foods and beverages has been conducted for as long as people have
evaluated product quality. However, challenges associated with sensory testing, including …

Recirculating aquaculture system (RAS) popularity is threatened by the accumulation of off-
flavour compounds such as geosmin (GSM) and 2-methylisoborneol (MIB) in the rearing …

Integrating machine learning with surface-enhanced Raman scattering (SERS) accelerates
the development of practical sensing devices. Such integration, in combination with direct …

Taste and odor (T&O) compounds present in natural water bodies could originate from
algae. In this study, alga-generated compounds that can cause T&O issues in water, such as …

Antioxidant properties of juices of newly bred and known blueberry (Vaccinium
corymbosum) genotypes and wild bog blueberry (Vaccinium uliginosum) were evaluated by …

A commercial electronic tongue was used to discriminate Korean rice wines (makgeolli)
brewed from nine cultivars of rice with different amino acid and fatty acid compositions. The …

Sensory property (taste and odor, T&O) has become an essential factor in the assessment
and selection of drinking water. In addition to odor issues, the taste of drinking water has …

Currently, the development of smart systems for recognition and sensing of volatile organic
compounds (VOCs) in medical, agricultural, biometric, security and safety, applications is an …

In this study, electronic tongue (E‐tongue), headspace solid‐phase microextraction gas
chromatography‐mass spectrometer (GC‐MS), electronic nose (E‐nose), and quantitative …

To identify the characteristic taste components of the common cultivated mushroom (brown;
Portobello), Agaricus bisporus, taste components in the stipe and pileus of Portobello …