{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,2]],"date-time":"2026-09-02T14:06:59Z","timestamp":1788358019919,"version":"build-2803163510"},"update-to":[{"DOI":"10.12688\/f1000research.131914.1","type":"new_version","label":"New version","source":"publisher","updated":{"date-parts":[[2024,2,1]],"date-time":"2024-02-01T00:00:00Z","timestamp":1706745600000}}],"reference-count":209,"publisher":"F1000 Research Ltd","license":[{"start":{"date-parts":[[2024,2,1]],"date-time":"2024-02-01T00:00:00Z","timestamp":1706745600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100010628","name":"Universidad de La Sabana","doi-asserted-by":"crossref","award":["ING-257-2020 \u201cPrototipo electr\u00f3nico para el an\u00e1lisis de las principales caracter\u00edsticas sensoriales en alimentos representativos de M\u00e9xico y Colombia\u201d"],"award-info":[{"award-number":["ING-257-2020 \u201cPrototipo electr\u00f3nico para el an\u00e1lisis de las principales caracter\u00edsticas sensoriales en alimentos representativos de M\u00e9xico y Colombia\u201d"]}],"id":[{"id":"10.13039\/501100010628","id-type":"DOI","asserted-by":"crossref"}]}],"content-domain":{"domain":["f1000research.com"],"crossmark-restriction":false},"short-container-title":["F1000Res"],"abstract":"<ns3:p>The use of technological tools, in the food industry, has allowed a quick and reliable identification and measurement of the sensory characteristics of food matrices is of great importance, since they emulate the functioning of the five senses (smell, taste, sight, touch, and hearing). Therefore, industry and academia have been conducting research focused on developing and using these instruments which is evidenced in various studies that have been reported in the scientific literature. In this review, several of these technological tools are documented, such as the e-nose, e-tongue, colorimeter, artificial vision systems, and instruments that allow texture measurement (texture analyzer, electromyography, others). These allow us to carry out processes of analysis, review, and evaluation of food to determine essential characteristics such as quality, composition, maturity, authenticity, and origin. The determination of these characteristics allows the standardization of food matrices, achieving the improvement of existing foods and encouraging the development of new products that satisfy the sensory experiences of the consumer, driving growth in the food sector. However, the tools discussed have some limitations such as acquisition cost, calibration and maintenance cost, and in some cases, they are designed to work with a specific food matrix.<\/ns3:p>","DOI":"10.12688\/f1000research.131914.2","type":"journal-article","created":{"date-parts":[[2024,2,1]],"date-time":"2024-02-01T10:55:16Z","timestamp":1706784916000},"page":"340","update-policy":"https:\/\/doi.org\/10.12688\/f1000research.crossmark-policy","source":"Crossref","is-referenced-by-count":17,"title":["Technological tools for the measurement of sensory characteristics in food: A review"],"prefix":"10.12688","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0009-0006-0562-5773","authenticated-orcid":false,"given":"Jos\u00e9 D","family":"Martinez-Velasco","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9430-6112","authenticated-orcid":false,"given":"Annamaria","family":"Filomena-Ambrosio","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4012-3550","authenticated-orcid":false,"given":"Claudia L","family":"Garz\u00f3n-Castro","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"2560","published-online":{"date-parts":[[2024,2,1]]},"reference":[{"key":"ref173","doi-asserted-by":"publisher","DOI":"10.3390\/s23146294","article-title":"Aromatic Fingerprints: VOC Analysis with E-Nose and GC-MS for Rapid Detection of Adulteration in Sesame Oil.","volume":"23","author":"N Aghili","year":"2023","journal-title":"Sensors."},{"key":"ref1","doi-asserted-by":"publisher","first-page":"1456-1461","DOI":"10.3382\/PS\/PEX428","article-title":"Descriptive sensory and instrumental texture profile analysis of woody breast in marinated chicken.","volume":"97","author":"M Aguirre","year":"2018","journal-title":"Poultry Science."},{"key":"ref2","first-page":"480-501","article-title":"EMG signal classification for human computer interaction: a review.","volume":"33","author":"M Ahsan","year":"2009","journal-title":"European Journal of Scientific Research."},{"key":"ref3","doi-asserted-by":"publisher","first-page":"104-113","DOI":"10.1111\/jtxs.12381","article-title":"A swing arm device for the acoustic measurement of food texture.","volume":"50","author":"H Akimoto","year":"2019","journal-title":"Journal of Texture Studies."},{"key":"ref4","doi-asserted-by":"publisher","first-page":"156-160","DOI":"10.1016\/j.jfoodeng.2017.07.030","article-title":"A new device for acoustic measurement of food texture using free running probe.","volume":"215","author":"H Akimoto","year":"2017","journal-title":"Journal of Food Engineering."},{"key":"ref5","doi-asserted-by":"publisher","first-page":"110477","DOI":"10.1016\/J.FOODRES.2021.110477","article-title":"Mastication of crisp bread: Role of bread texture and structure on texture perception.","volume":"147","author":"A Aleixandre","year":"2021","journal-title":"Food Research International."},{"key":"ref174","doi-asserted-by":"publisher","first-page":"108766","DOI":"10.1016\/j.meatsci.2022.108766","article-title":"Human perception of color differences using computer vision system measurements of raw pork loin.","volume":"188","author":"B Altmann","year":"2022","journal-title":"Meat Science."},{"key":"ref6","doi-asserted-by":"publisher","first-page":"200-205","DOI":"10.1080\/00071668.2016.1259530","article-title":"Broiler weight estimation based on machine vision and artificial neural network.","volume":"58","author":"S Amraei","year":"2017","journal-title":"British Poultry Science."},{"key":"ref175","doi-asserted-by":"publisher","first-page":"108089","DOI":"10.1016\/j.meatsci.2020.108089","article-title":"Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approach.","volume":"163","author":"S \u00c1ngel-Rend\u00f3n","year":"2020","journal-title":"Meat Science."},{"key":"ref7","doi-asserted-by":"publisher","DOI":"10.1016\/J.JAFR.2021.100109","article-title":"Inspection of paddy seed varietal purity using machine vision and multivariate analysis.","volume":"3","author":"N Ansari","year":"2021","journal-title":"Journal of Agriculture and Food Research."},{"key":"ref176","doi-asserted-by":"publisher","first-page":"5338-5346","DOI":"10.3390\/s130405338","article-title":"Open-source colorimeter.","volume":"13","author":"G Anzalone","year":"2013","journal-title":"Sensors (Switzerland)."},{"key":"ref8","doi-asserted-by":"publisher","first-page":"371-379","DOI":"10.1016\/J.SNB.2016.05.005","article-title":"Application of voltammetric e-tongue for the detection of ammonia and putrescine in beef products.","volume":"234","author":"I Apetrei","year":"2016","journal-title":"Sensors and Actuators B: Chemical."},{"key":"ref177","doi-asserted-by":"publisher","first-page":"31-15","DOI":"10.1038\/s41538-023-00205-2","article-title":"Rapid analysis of meat floss origin using a supervised machine learning-based electronic nose towards food authentication.","volume":"7","author":"L Ardita Putri","year":"2023","journal-title":"Science of Food."},{"key":"ref178","doi-asserted-by":"publisher","first-page":"787-793","DOI":"10.1590\/S0100-40422010000400004","article-title":"Aplicaci\u00f3n de una lengua electr\u00f3nica volt\u00e1metrica para la clasificaci\u00f3n de vinos y estudio de correlaci\u00f3n con la caracterizaci\u00f3n qu\u00edmica y sensorial.","volume":"33","author":"A Arrieta","year":"2010","journal-title":"Qu\u00edmica Nova."},{"key":"ref9","doi-asserted-by":"publisher","first-page":"2-7","DOI":"10.1109\/ICOA49421.2020.9094503","article-title":"Artificial vision and embedded systems as alternative tools for evaluating beef meat freshness.","author":"A Arsalane","year":"2020","journal-title":"6th International Conference on Optimization and Applications, ICOA 2020 - Proceedings."},{"key":"ref10","doi-asserted-by":"publisher","DOI":"10.1016\/J.JAFR.2020.100088","article-title":"Characterisation of volatile compounds associated to sensory changes during the storage of traditional sorghum beer by HS-GC\/FID and SPME-GC\/MS.","volume":"2","author":"C Attchelouwa","year":"2020","journal-title":"Journal of Agriculture and Food Research."},{"key":"ref11","doi-asserted-by":"publisher","first-page":"55-63","DOI":"10.1016\/j.jfoodeng.2018.09.022","article-title":"Black tea classification employing feature fusion of E-Nose and E-Tongue responses.","volume":"244","author":"M Banerjee","year":"2019","journal-title":"Journal of Food Engineering."},{"key":"ref12","doi-asserted-by":"publisher","DOI":"10.1016\/J.IJGFS.2021.100402","article-title":"Performance testing of new artificial olfactory reference materials in virgin olive oil sensory assessment.","volume":"25","author":"S Barbieri","year":"2021","journal-title":"International Journal of Gastronomy and Food Science."},{"key":"ref13","doi-asserted-by":"publisher","first-page":"85-93","DOI":"10.1016\/j.biosystemseng.2016.01.015","article-title":"Digital image analyses as an alternative tool for chicken quality assessment.","volume":"144","author":"D Barbin","year":"2016","journal-title":"Biosystems Engineering."},{"key":"ref14","doi-asserted-by":"publisher","first-page":"536-544","DOI":"10.1016\/J.COMPAG.2017.11.017","article-title":"Development of a flexible Computer Vision System for marbling classification.","volume":"142","author":"D Barbon APA","year":"2017","journal-title":"Computers and Electronics in Agriculture."},{"key":"ref15","doi-asserted-by":"publisher","first-page":"684-696","DOI":"10.1016\/J.FOODRES.2019.05.041","article-title":"Assessment of volatile fingerprint by HS-SPME\/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics.","volume":"123","author":"L Barbosa-Pereira","year":"2019","journal-title":"Food Research International."},{"key":"ref16","doi-asserted-by":"publisher","first-page":"13860-13869","DOI":"10.1021\/acs.jafc.9b03542","article-title":"Basic Taste: A Perceptual Concept.","volume":"67","author":"G Beauchamp","year":"2019","journal-title":"Journal of Agricultural and Food Chemistry."},{"key":"ref179","doi-asserted-by":"publisher","first-page":"102526","DOI":"10.1016\/j.fbio.2023.102526","article-title":"Correlation between color parameters and bioactive compound content during cocoa seed transformation under controlled process conditions.","volume":"53","author":"L Becerra","year":"2023","journal-title":"Food Bioscience."},{"key":"ref17","doi-asserted-by":"publisher","first-page":"102438","DOI":"10.1016\/J.JELEKIN.2020.102438","article-title":"Consensus for experimental design in electromyography (CEDE) project: Amplitude normalization matrix.","volume":"53","author":"M Besomi","year":"2020","journal-title":"Journal of Electromyography and Kinesiology."},{"key":"ref18","doi-asserted-by":"publisher","first-page":"243-257","DOI":"10.1016\/j.jksuci.2018.06.002","article-title":"Fruits and vegetables quality evaluation using computer vision: A review.","volume":"33","author":"A Bhargava","year":"2018","journal-title":"Journal of King Saud University - Computer and Information Sciences."},{"key":"ref19","doi-asserted-by":"publisher","first-page":"89-95","DOI":"10.1016\/J.PHYSBEH.2013.02.013","article-title":"Intrinsic and extrinsic influences on children\u2019s acceptance of new foods.","volume":"121","author":"J Blissett","year":"2013","journal-title":"Physiology & Behavior."},{"key":"ref20","doi-asserted-by":"publisher","first-page":"226-234","DOI":"10.1111\/JTXS.12068","article-title":"Instrumental Evaluation of Acoustic and Mechanical Texture Properties of Short-Dough Biscuits with Different Content of Fat and Inulin.","volume":"45","author":"A B\u0142o\u0144ska","year":"2014","journal-title":"Journal of Texture Studies."},{"key":"ref180","doi-asserted-by":"publisher","first-page":"115219-11","DOI":"10.1016\/j.lwt.2023.115219","article-title":"Fusion of electronic tongue and NIRS for the detection of heat treatment of honey.","volume":"186","author":"Z Bodor","year":"2023","journal-title":"LWT - Food Science and Technology."},{"key":"ref21","doi-asserted-by":"publisher","first-page":"1977-1990","DOI":"10.1007\/s13197-019-04143-4","article-title":"Application of electronic nose as a non-invasive technique for odor fingerprinting and detection of bacterial foodborne pathogens: a review.","volume":"57","author":"E Bonah","year":"2020","journal-title":"Journal of Food Science and Technology."},{"key":"ref22","doi-asserted-by":"publisher","first-page":"1-10","DOI":"10.1155\/2014\/245831","article-title":"Detection of adulteration in argan oil by using an electronic nose and a voltammetric electronic tongue.","volume":"2014","author":"M Bougrini","year":"2014","journal-title":"Journal of Sensors."},{"key":"ref23","doi-asserted-by":"publisher","first-page":"131-141","DOI":"10.1016\/j.talanta.2018.01.096","article-title":"E-nose, e-tongue and e-eye for edible olive oil characterization and shelf life assessment: A powerful data fusion approach.","volume":"182","author":"S Buratti","year":"2018","journal-title":"Talanta."},{"key":"ref24","doi-asserted-by":"publisher","first-page":"558-564","DOI":"10.1016\/J.COMPAG.2018.12.019","article-title":"Non-destructive and contactless quality evaluation of table grapes by a computer vision system.","volume":"156","author":"D Cavallo","year":"2019","journal-title":"Computers and Electronics in Agriculture."},{"key":"ref25","doi-asserted-by":"publisher","first-page":"121253","DOI":"10.1016\/J.TALANTA.2020.121253","article-title":"Voltammetric electronic tongue for vinegar fingerprinting.","volume":"219","author":"X Cet\u00f3","year":"2020","journal-title":"Talanta."},{"key":"ref181","doi-asserted-by":"publisher","first-page":"107654","DOI":"10.1016\/j.compag.2023.107654","article-title":"Computer vision-based smart monitoring and control system for food drying: A study on carrot slices.","volume":"206","author":"S Chakravartula","year":"2023","journal-title":"Computers and Electronics in Agriculture."},{"key":"ref26","doi-asserted-by":"publisher","first-page":"77-84","DOI":"10.1016\/J.LWT.2017.08.052","article-title":"Evaluation of the freshness of fresh-cut green bell pepper (Capsicum annuum var. grossum) using electronic nose.","volume":"87","author":"H Chen","year":"2018","journal-title":"LWT."},{"key":"ref182","doi-asserted-by":"publisher","first-page":"12538-12547","DOI":"10.1021\/acsomega.3c00862","article-title":"Characterization of the Pure Black Tea Wine Fermentation Process by Electronic Nose and Tongue-Based Techniques with Nutritional Characteristics.","volume":"8","author":"J Chen","year":"2023","journal-title":"ACS Omega."},{"key":"ref27","doi-asserted-by":"publisher","DOI":"10.1016\/J.LWT.2021.111585","article-title":"Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose, HS-SPME-GC-MS, and HS-GC-IMS.","volume":"147","author":"J Chen","year":"2021","journal-title":"LWT."},{"key":"ref28","doi-asserted-by":"publisher","first-page":"31-36","DOI":"10.1016\/j.sdj.2012.10.002","article-title":"Jean-Anthelme Brillat-Savarin\u2019s 1825 treatise on the mouth and ingestion.","volume":"33","author":"G Chong","year":"2012","journal-title":"Singapore Dental Journal."},{"key":"ref29","doi-asserted-by":"publisher","first-page":"1487-1490","DOI":"10.1021\/jf100219h","article-title":"Food texture: Pleasure and pain.","volume":"59","author":"G Civille","year":"2011","journal-title":"Journal of Agricultural and Food Chemistry."},{"key":"ref30","doi-asserted-by":"publisher","DOI":"10.1016\/j.snb.2021.130124","article-title":"Discriminative detection of volatile organic compounds using an electronic nose based on TiO2 hybrid nanostructures.","volume":"344","author":"P Conti","year":"2021","journal-title":"Sensors and Actuators, B: Chemical."},{"key":"ref31","doi-asserted-by":"publisher","first-page":"42-50","DOI":"10.1007\/S12078-009-9057-1","article-title":"Food Acceptance: The Role of Consumer Perception and Attitudes.","volume":"3","author":"E Costell","year":"2009","journal-title":"Chemosensory Perception."},{"key":"ref183","doi-asserted-by":"publisher","first-page":"526-532","DOI":"10.55815\/408303","article-title":"Effect of dehydration on instrumental sensory characteristics of bee pollen.","volume":"LXXIX","author":"A Correa","year":"2022","journal-title":"Afinidad."},{"key":"ref184","doi-asserted-by":"publisher","first-page":"443-456","DOI":"10.1111\/j.1745-4603.1991.tb00503.x","article-title":"Contribution of air-and bone- conduction to the creation of sounds perceived during sensory evaluation of foods.","volume":"22","author":"C Dacremont Colas","year":"1991","journal-title":"Journal of Tecture Studies."},{"key":"ref32","doi-asserted-by":"publisher","first-page":"131-144","DOI":"10.1016\/J.BIOSYSTEMSENG.2019.12.003","article-title":"Computer vision based detection of external defects on tomatoes using deep learning.","volume":"190","author":"A Costa","year":"2020","journal-title":"Biosystems Engineering."},{"key":"ref33","doi-asserted-by":"publisher","first-page":"1179-1186","DOI":"10.1016\/J.LWT.2014.09.014","article-title":"Comparison of umami taste peptides in water-soluble extractions of Jinhua and Parma hams.","volume":"60","author":"Y Dang","year":"2015","journal-title":"LWT - Food Science and Technology."},{"key":"ref34","doi-asserted-by":"publisher","first-page":"31-38","DOI":"10.1016\/J.FOODCHEM.2018.04.136","article-title":"A simple voltammetric electronic tongue for the analysis of coffee adulterations.","volume":"273","author":"T Morais","year":"2019","journal-title":"Food Chemistry."},{"key":"ref185","doi-asserted-by":"publisher","first-page":"2107-2125","DOI":"10.1002\/jssc.200500509","article-title":"Gas chromatography-olfactometry.","volume":"29","author":"C Delahunty","year":"2006","journal-title":"Journal of Separation Science."},{"key":"ref35","doi-asserted-by":"publisher","first-page":"219-227","DOI":"10.1007\/S11694-020-00625-8\/TABLES\/6","article-title":"Physico-chemical and textural (sensorial and electromyographic) evaluation of cookies formulated using different ratios of brown rice flour and refined wheat flour.","volume":"15","author":"B Dhillon","year":"2021","journal-title":"Journal of Food Measurement and Characterization."},{"key":"ref36","doi-asserted-by":"publisher","first-page":"62-75","DOI":"10.1016\/j.jfoodeng.2017.04.024","article-title":"Fusion of electronic nose, electronic tongue and computer vision for animal source food authentication and quality assessment \u2013 A review.","volume":"210","author":"A Rosa","year":"2017","journal-title":"Journal of Food Engineering."},{"key":"ref37","doi-asserted-by":"publisher","first-page":"220-231","DOI":"10.1111\/JTXS.12666","article-title":"Texture of extruded breakfast cereals: Effects of adding milk on the texture properties and on the correlations between instrumental and sensory analyses.","volume":"53","author":"L Dias-Faceto","year":"2022","journal-title":"Journal of Texture Studies."},{"key":"ref38","doi-asserted-by":"publisher","first-page":"232-241","DOI":"10.1111\/jtxs.12485","article-title":"Acoustic settings combination as a sensory crispness indicator of dry crispy food.","volume":"51","author":"L Dias-Faceto","year":"2020","journal-title":"Journal of Texture Studies."},{"key":"ref39","doi-asserted-by":"publisher","first-page":"04035","DOI":"10.1051\/MATECCONF\/201823204035","article-title":"Detection of fruits in warehouse using electronic nose.","volume":"232","author":"Q Ding","year":"2018","journal-title":"MATEC Web of Conferences."},{"key":"ref40","doi-asserted-by":"publisher","first-page":"419","DOI":"10.3390\/S19020419","article-title":"Ripeness Prediction of Postharvest Kiwifruit Using a MOS E-Nose Combined with Chemometrics.","volume":"19","author":"D Du","year":"2019","journal-title":"Sensors."},{"key":"ref187","doi-asserted-by":"publisher","first-page":"17-24","DOI":"10.1016\/S0924-2244(01)00050-4","article-title":"A review of acoustic research for studying the sensory perception of crisp, crunchy and crackly textures.","volume":"12","author":"L Duizer","year":"2001","journal-title":"Trends in Food Science & Technology."},{"key":"ref188","doi-asserted-by":"publisher","first-page":"115174","DOI":"10.1016\/j.lwt.2023.115174","article-title":"Design of a baked good using food ingredients recovered from agro-industrial by-products of fruits.","volume":"185","author":"D Dur\u00e1n-Aranguren","year":"2023","journal-title":"LWT - Food Science and Technology."},{"key":"ref41","doi-asserted-by":"publisher","first-page":"24-33","DOI":"10.1016\/J.SNB.2019.01.023","article-title":"Insight into the sensing mechanism of an impedance based electronic tongue for honey botanic origin discrimination.","volume":"285","author":"Y Elamine","year":"2019","journal-title":"Sensors and Actuators B: Chemical."},{"key":"ref42","doi-asserted-by":"publisher","DOI":"10.1016\/J.JFOODENG.2020.110102","article-title":"Online detection of defective apples using computer vision system combined with deep learning methods.","volume":"286","author":"S Fan","year":"2020","journal-title":"Journal of Food Engineering."},{"key":"ref43","doi-asserted-by":"publisher","first-page":"85","DOI":"10.3390\/BIOS10080085","article-title":"EMG-Centered Multisensory Based Technologies for Pattern Recognition in Rehabilitation: State of the Art and Challenges.","volume":"10","author":"C Fang","year":"2020","journal-title":"Biosensors."},{"key":"ref189","doi-asserted-by":"publisher","first-page":"3527","DOI":"10.3390\/foods12193527","article-title":"Using Science and Technology to Unveil The Hidden Delicacy Terfezia arenaria, a Desert Truffle Enhanced Reader.","volume":"12","author":"I Ferreira","year":"2023","journal-title":"Foods."},{"key":"ref44","doi-asserted-by":"publisher","first-page":"1151","DOI":"10.3389\/FPHYS.2019.01151","article-title":"Sense of Smell as the Central Driver of Pavlovian Appetite Behavior in Mammals.","volume":"10","author":"L Fine","year":"2019","journal-title":"Frontiers in Physiology."},{"key":"ref190","doi-asserted-by":"publisher","first-page":"100938","DOI":"10.1016\/j.fpsl.2022.100938","article-title":"Active packaging film of chitosan and Santalum album essential oil: Characterization and application as butter sachet to retard lipid oxidation. Food Packaging and Shelf.","volume":"34","author":"M Fl\u00f3rez","year":"2022","journal-title":"Life."},{"key":"ref45","doi-asserted-by":"publisher","first-page":"103-129","DOI":"10.1111\/J.1745-4603.2011.00286.X","article-title":"A COMPREHENSIVE APPROACH TO UNDERSTANDING TEXTURAL PROPERTIES OF SEMI- AND SOFT-SOLID FOODS.","volume":"42","author":"E Foegeding","year":"2011","journal-title":"Journal of Texture Studies."},{"key":"ref46","doi-asserted-by":"publisher","first-page":"8368","DOI":"10.3390\/S21248368","article-title":"Comparison of Cheese Aroma Intensity Measured Using an Electronic Nose (E-Nose) Non-Destructively with the Aroma Intensity Scores of a Sensory Evaluation: A Pilot Study.","volume":"21","author":"K Fujioka","year":"2021","journal-title":"Sensors."},{"key":"ref47","doi-asserted-by":"publisher","first-page":"108334","DOI":"10.1016\/J.MEATSCI.2020.108334","article-title":"Instrumental texture analysis on the surface of dry-cured ham to define the end of the process.","volume":"172","author":"E Fulladosa","year":"2021","journal-title":"Meat Science."},{"key":"ref48","doi-asserted-by":"publisher","first-page":"151-158","DOI":"10.1016\/j.jfoodeng.2016.01.016","article-title":"Using sensor and spectral analysis to classify botanical origin and determine adulteration of raw honey.","volume":"178","author":"Z Gan","year":"2016","journal-title":"Journal of Food Engineering."},{"key":"ref192","doi-asserted-by":"publisher","first-page":"4027","DOI":"10.3390\/foods11244027","article-title":"A Comparison between the Egg Yolk Flavor of Indigenous 2 Breeds and Commercial Laying Hens Based on Sensory Evaluation, Artificial Sensors, and GC-MS.","volume":"11","author":"L Gao","year":"2022","journal-title":"Foods."},{"key":"ref49","doi-asserted-by":"publisher","first-page":"365-372","DOI":"10.1016\/J.SNB.2018.09.023","article-title":"Impedimetric electronic tongue based on nanocomposites for the analysis of red wines. Improving the variable selection method.","volume":"277","author":"C Garcia-Hernandez","year":"2018","journal-title":"Sensors and Actuators B: Chemical."},{"key":"ref50","doi-asserted-by":"publisher","DOI":"10.1016\/J.LWT.2019.108785","article-title":"Analysis of red wines using an electronic tongue and infrared spectroscopy. Correlations with phenolic content and color parameters.","volume":"118","author":"C Garcia-Hernandez","year":"2020","journal-title":"LWT."},{"key":"ref51","doi-asserted-by":"publisher","first-page":"85-98","DOI":"10.1016\/J.LWT.2019.04.099","article-title":"Aging discrimination of French cheese types based on the optimization of an electronic nose using multivariate computational approaches combined with response surface method (RSM).","volume":"111","author":"M Ghasemi-Varnamkhasti","year":"2019","journal-title":"LWT."},{"key":"ref52","doi-asserted-by":"publisher","first-page":"1074-1078","DOI":"10.1109\/ICICI.2017.8365305","article-title":"Computer vision based approach to detect rice leaf diseases using texture and color descriptors.","volume":"2017","author":"B Ghyar","year":"2017","journal-title":"International Conference on Inventive Computing and Informatics (ICICI)."},{"key":"ref53","doi-asserted-by":"publisher","DOI":"10.1016\/J.FOODCONT.2020.107210","article-title":"Rapid method based on computer vision to determine the moisture and insoluble impurities content in virgin olive oils.","volume":"113","author":"A Gila","year":"2020","journal-title":"Food Control."},{"key":"ref54","doi-asserted-by":"publisher","first-page":"421-429","DOI":"10.1016\/J.ASOC.2014.12.037","article-title":"Artificial neural networks (Fuzzy ARTMAP) analysis of the data obtained with an electronic tongue applied to a ham-curing process with different salt formulations.","volume":"30","author":"L Gil-S\u00e1nchez","year":"2015","journal-title":"Applied Soft Computing."},{"key":"ref55","doi-asserted-by":"publisher","first-page":"116-129","DOI":"10.1016\/j.trac.2018.07.019","article-title":"Synergistic approaches for odor active compounds monitoring and identification: State of the art, integration, limits and potentialities of analytical and sensorial techniques.","volume":"107","author":"P Giungato","year":"2018","journal-title":"TrAC - Trends in Analytical Chemistry."},{"key":"ref56","doi-asserted-by":"publisher","first-page":"1800-1816","DOI":"10.1007\/s12161-016-0739-4","volume":"10","author":"A Gliszczy\u0144ska-\u015awig\u0142o","year":"2017","journal-title":"Food Analytical Methods."},{"key":"ref57","doi-asserted-by":"publisher","first-page":"1361-1367","DOI":"10.1007\/S12551-020-00770-W\/TABLES\/1","article-title":"Review on electromyography signal acquisition and processing.","volume":"12","author":"V Gohel","year":"2020","journal-title":"Biophysical Reviews."},{"key":"ref58","doi-asserted-by":"publisher","first-page":"108947","DOI":"10.1016\/J.FOODRES.2019.108947","article-title":"Assessment of acoustic-mechanical measurements for texture of French fries: Comparison of deep-fat frying and air frying.","volume":"131","author":"T Gouyo","year":"2020","journal-title":"Food Research International."},{"key":"ref193","doi-asserted-by":"publisher","DOI":"10.3390\/chemosensors11070403","article-title":"Tailored Gas Sensors as Rapid Technology to Support the Jams Production.","volume":"11","author":"G Greco","year":"2023","journal-title":"Chemosensors."},{"key":"ref59","doi-asserted-by":"publisher","DOI":"10.1016\/J.LWT.2020.109758","article-title":"Rapid detection of Aspergillus spp. infection levels on milled rice by headspace-gas chromatography ion-mobility spectrometry (HS-GC-IMS) and E-nose.","volume":"132","author":"S Gu","year":"2020","journal-title":"LWT."},{"key":"ref60","doi-asserted-by":"publisher","first-page":"83-91","DOI":"10.1016\/j.compag.2015.10.005","article-title":"Study of fish species discrimination via electronic nose.","volume":"119","author":"S G\u00fcney","year":"2015","journal-title":"Computers and Electronics in Agriculture."},{"key":"ref194","doi-asserted-by":"publisher","first-page":"6701-6709","DOI":"10.3168\/jds.2023-23277","article-title":"Comparison of taste characteristics between koji mold-ripened cheese and Camembert cheese using an electronic tongue system.","volume":"106","author":"S Hayashida","year":"2023","journal-title":"Journal of Dairy Science."},{"key":"ref195","doi-asserted-by":"publisher","DOI":"10.3390\/foods12081685","article-title":"Effect of Steaming and Microwave Heating on Taste of Clear Soup with Split-Gill Mushroom Powder.","volume":"12","author":"V Hiranpradith","year":"2023","journal-title":"Foods."},{"key":"ref61","doi-asserted-by":"publisher","first-page":"173-179","DOI":"10.1016\/j.foodres.2013.10.039","article-title":"Authenticating cherry tomato juices-Discussion of different data standardization and fusion approaches based on electronic nose and tongue.","volume":"60","author":"X Hong","year":"2014","journal-title":"Food Research International."},{"key":"ref196","first-page":"100886","article-title":"Insights into the volatile flavor and quality profiles of loquat (Eriobotrya japonica Lindl.) during shelf-life via HS-GC-IMS, E-nose, and E-tongue.","volume":"20","author":"G Huang","year":"2023","journal-title":"Food Chemistry: X."},{"key":"ref62","doi-asserted-by":"publisher","first-page":"359-370","DOI":"10.1007\/s11947-014-1407-6","article-title":"Application of Electronic Nose with Multivariate Analysis and Sensor Selection for Botanical Origin Identification and Quality Determination of Honey.","volume":"8","author":"L Huang","year":"2015","journal-title":"Food and Bioprocess Technology."},{"key":"ref63","doi-asserted-by":"publisher","first-page":"104-112","DOI":"10.1016\/J.POSTHARVBIO.2017.07.014","article-title":"A primary study on forecasting the days before decay of peach fruit using near-infrared spectroscopy and electronic nose techniques.","volume":"133","author":"L Huang","year":"2017","journal-title":"Postharvest Biology and Technology."},{"key":"ref64","doi-asserted-by":"publisher","first-page":"557-566","DOI":"10.1093\/chemse\/bjw059","article-title":"The effects of odor quality and temporal asynchrony on modulation of taste intensity by retronasal odor.","volume":"41","author":"T Isogai","year":"2016","journal-title":"Chemical Senses."},{"key":"ref65","doi-asserted-by":"publisher","first-page":"26-32","DOI":"10.1016\/j.jfoodeng.2012.09.015","article-title":"Acoustic vibration method for food texture evaluation using an accelerometer sensor.","volume":"115","author":"S Iwatani","year":"2013","journal-title":"Journal of Food Engineering."},{"key":"ref66","doi-asserted-by":"publisher","first-page":"582-589","DOI":"10.1016\/j.lwt.2016.10.013","article-title":"Application of novel acoustic measurement techniques for texture analysis of co-extruded snacks.","volume":"75","author":"E Jakubczyk","year":"2017","journal-title":"LWT - Food Science and Technology."},{"key":"ref67","doi-asserted-by":"publisher","first-page":"147-152","DOI":"10.1016\/J.JCS.2018.04.007","article-title":"A normalized texture profile analysis approach to evaluate firming kinetics of bread crumbs independent from its initial texture.","volume":"81","author":"M Jekle","year":"2018","journal-title":"Journal of Cereal Science."},{"key":"ref68","doi-asserted-by":"publisher","first-page":"746-769","DOI":"10.1080\/87559129.2018.1424184","article-title":"Application of electronic tongue for fresh foods quality evaluation: A review.","volume":"34","author":"H Jiang","year":"2018","journal-title":"Food Reviews International."},{"key":"ref69","doi-asserted-by":"publisher","first-page":"89-102","DOI":"10.1080\/15428052.2017.1404538","article-title":"Effectiveness of High Power Ultrasound for Surimi-Based Preparation of Lionfish (Pterois volitans) Patties by Textural, Sensory and Shape Preference.","volume":"17","author":"L Jim\u00e9nez Mu\u00f1oz","year":"2017","journal-title":"Journal of Culinary Science & Technology."},{"key":"ref70","doi-asserted-by":"publisher","DOI":"10.1016\/J.LWT.2020.109216","article-title":"Intelligent evaluation of black tea fermentation degree by FT-NIR and computer vision based on data fusion strategy.","volume":"125","author":"G Jin","year":"2020","journal-title":"LWT."},{"key":"ref71","doi-asserted-by":"publisher","DOI":"10.1016\/j.jafr.2020.100033","article-title":"A critical review on computer vision and artificial intelligence in food industry.","volume":"2","author":"V Kakani","year":"2020","journal-title":"Journal of Agriculture and Food Research."},{"key":"ref72","doi-asserted-by":"publisher","first-page":"833-843","DOI":"10.1007\/978-3-319-69835-9_78","article-title":"Analysis of Mastication Sound for Development of Food Texture Inference System.","volume":"13","author":"S Kato","year":"2017","journal-title":"Lecture Notes on Data Engineering and Communications Technologies."},{"key":"ref73","doi-asserted-by":"publisher","DOI":"10.1016\/J.JFOODENG.2019.109864","article-title":"Machine vision system for classification of bulk raisins using texture features.","volume":"271","author":"M Khojastehnazhand","year":"2020","journal-title":"Journal of Food Engineering."},{"key":"ref74","doi-asserted-by":"publisher","first-page":"1-13","DOI":"10.1002\/9781119430902.CH1","article-title":"Food Texture \u2013 Sensory Evaluation and Instrumental Measurement.","author":"K Kohyama","year":"2020","journal-title":"Textural Characteristics of World Foods."},{"key":"ref75","doi-asserted-by":"publisher","first-page":"146-152","DOI":"10.1016\/j.foodhyd.2014.05.016","article-title":"Electromyographic texture characterization of hydrocolloid gels as model foods with varying mastication and swallowing difficulties.","volume":"43","author":"K Kohyama","year":"2015","journal-title":"Food Hydrocolloids."},{"key":"ref76","doi-asserted-by":"publisher","DOI":"10.1016\/J.COMPAG.2020.105507","article-title":"Multiclass classification of dry beans using computer vision and machine learning techniques.","volume":"174","author":"M Koklu","year":"2020","journal-title":"Computers and Electronics in Agriculture."},{"key":"ref77","doi-asserted-by":"publisher","first-page":"359-369","DOI":"10.1111\/jtxs.12348","article-title":"Relationship between sensory analysis for texture and instrument measurements in model strawberry jam.","volume":"49","author":"T Kurotobi","year":"2018","journal-title":"Journal of Texture Studies."},{"key":"ref78","doi-asserted-by":"publisher","DOI":"10.1109\/SENSORS47125.2020.9278861","article-title":"Development of Magnetic Food Texture Sensor with Spring and Sliding Mechanism.","author":"K Kusumi","year":"2020","journal-title":"Proceedings of IEEE Sensors."},{"key":"ref197","doi-asserted-by":"publisher","DOI":"10.1016\/J.SAMPRE.2022.100035","article-title":"Headspace solid-phase microextraction: Fundamentals and recent advances.","volume":"3","author":"C Lancioni","year":"2022","journal-title":"Advances in Sample Preparation."},{"key":"ref79","doi-asserted-by":"publisher","first-page":"4142-4150","DOI":"10.1002\/jsfa.8932","article-title":"Measurement of kinaesthetic properties of in-brine table olives by microstructure of fracture surface, sensory evaluation and texture profile analysis (TPA).","volume":"98","author":"B Lanza","year":"2018","journal-title":"Journal of the Science of Food and Agriculture."},{"key":"ref80","doi-asserted-by":"publisher","first-page":"288-294","DOI":"10.1016\/j.meatsci.2013.07.014","article-title":"Characterization and differentiation of Italian Parma, San Daniele and Toscano dry-cured hams: A multi-disciplinary approach.","volume":"96","author":"M Laureati","year":"2014","journal-title":"Meat Science."},{"key":"ref81","doi-asserted-by":"publisher","DOI":"10.1007\/978-1-4419-6488-5","author":"H Lawless","year":"2010","journal-title":"Sensory Evaluation of Food."},{"key":"ref82","doi-asserted-by":"publisher","first-page":"1657-1666","DOI":"10.1007\/S10068-021-01006-7\/FIGURES\/3","article-title":"The particle size of rice flour greatly affects the structural, textural and masticatory properties of steamed rice cake (Baekseolgi).","volume":"30","author":"I Lee","year":"2021","journal-title":"Food Science and Biotechnology."},{"key":"ref83","doi-asserted-by":"publisher","first-page":"312-317","DOI":"10.1016\/J.COMPAG.2018.11.029","article-title":"Recognition of coffee roasting degree using a computer vision system.","volume":"156","author":"D Leme","year":"2019","journal-title":"Computers and Electronics in Agriculture."},{"key":"ref84","doi-asserted-by":"publisher","first-page":"5970-5980","DOI":"10.1016\/S1452-3981(23)17309-3","article-title":"Voltammetric electronic tongue for the qualitative analysis of milk adulterated with urea combined with multi-way data analysis.","volume":"10","author":"L Li","year":"2015","journal-title":"International Journal of Electrochemical Science."},{"key":"ref85","doi-asserted-by":"publisher","first-page":"521-531","DOI":"10.1111\/jtxs.12506","article-title":"Applying sensory and instrumental techniques to evaluate the texture of French fries from fast food restaurant.","volume":"51","author":"P Li","year":"2020","journal-title":"Journal of Texture Studies."},{"key":"ref86","doi-asserted-by":"publisher","first-page":"1076-1082","DOI":"10.1111\/1750-3841.13693","article-title":"Evolution of Taste Compounds of Dezhou-Braised Chicken During Cooking Evaluated by Chemical Analysis and an Electronic Tongue System.","volume":"82","author":"D Liu","year":"2017","journal-title":"Journal of Food Science."},{"key":"ref87","doi-asserted-by":"publisher","first-page":"127615","DOI":"10.1016\/J.FOODCHEM.2020.127615","article-title":"Volatile organic compounds gas sensor based on quartz crystal microbalance for fruit freshness detection: A review.","volume":"334","author":"K Liu","year":"2021","journal-title":"Food Chemistry."},{"key":"ref198","doi-asserted-by":"publisher","first-page":"112824","DOI":"10.1016\/j.foodres.2023.112824","article-title":"Hofmeister anion effects synergize with microbial transglutaminase to enhance the techno-functional properties of pea protein.","volume":"169","author":"Y Liu","year":"2023","journal-title":"Food Research International."},{"key":"ref88","doi-asserted-by":"publisher","first-page":"441-463","DOI":"10.1016\/B978-0-12-814217-2.00017-2","article-title":"Texture analyzers for food quality evaluation.","author":"Y Liu","year":"2019","journal-title":"Evaluation Technologies for Food Quality."},{"key":"ref89","doi-asserted-by":"publisher","first-page":"103-111","DOI":"10.1016\/j.jfoodeng.2014.07.019","volume":"144","author":"A Loutfi","year":"2015","journal-title":"Journal of Food Engineering."},{"key":"ref199","doi-asserted-by":"publisher","first-page":"100772","DOI":"10.1016\/j.fochx.2023.100772","article-title":"The key role of vineyard parcel in shaping flavonoid profiles and color characteristics of Cabernet Sauvignon wines combined with the influence of harvest ripeness, vintage and bottle aging.","volume":"19","author":"H Lu","year":"2023","journal-title":"Food Chemistry: X."},{"key":"ref90","doi-asserted-by":"publisher","first-page":"2211-2217","DOI":"10.1007\/s12161-015-0114-x","article-title":"SPME-MS-Based Electronic Nose as a Tool for Determination of Authenticity of PDO Cheese, Oscypek.","volume":"8","author":"M Majcher","year":"2015","journal-title":"Food Analytical Methods."},{"key":"ref200","article-title":"Analysis Software for the Principal Physical Properties in Food Matrices.","author":"J Mart\u00ednez-Velasco","year":"2022","journal-title":"2022 IEEE 4th International Conference on BioInspired Processing, BIP."},{"key":"ref201","doi-asserted-by":"publisher","first-page":"3987-3997","DOI":"10.1007\/s11694-022-01472-5","article-title":"Edible films from triggerfish gelatin and Moringa oleifera extract: Physical properties and application in wrapping ricotta cheese.","volume":"16","author":"M Mezhoudi","year":"2022","journal-title":"Journal of Food Measurement and Characterization."},{"key":"ref91","doi-asserted-by":"publisher","first-page":"751-761","DOI":"10.1016\/j.foodchem.2008.02.053","article-title":"The potential of different techniques for volatile compounds analysis coupled with PCA for the detection of the adulteration of olive oil with hazelnut oil.","volume":"110","author":"S Mildner-Szkudlarz","year":"2008","journal-title":"Food Chemistry."},{"key":"ref92","doi-asserted-by":"publisher","DOI":"10.1016\/J.IDAIRYJ.2021.105084","article-title":"Colour assessment of milk and milk products using computer vision system and colorimeter.","volume":"120","author":"B Milovanovic","year":"2021","journal-title":"International Dairy Journal."},{"key":"ref202","doi-asserted-by":"publisher","first-page":"152-157","DOI":"10.1113\/jphysiol.1933.sp003036","article-title":"A simple photoelectric colorimeter.","volume":"79","author":"G Millikan","year":"1993","journal-title":"The Journal of Physiology."},{"key":"ref204","first-page":"100889","article-title":"Evaluation of umami taste in Hanwoo with different feed sources by chemical analysis, electronic tongue analysis, and sensory evaluation.","volume":"20","author":"J Min","year":"2023","journal-title":"Food Chemistry: X."},{"key":"ref93","doi-asserted-by":"publisher","first-page":"112821","DOI":"10.1016\/J.PHYSBEH.2020.112821","article-title":"A longitudinal examination of the role of sensory exploratory behaviors in young children\u2019s acceptance of new foods.","volume":"218","author":"K Moding","year":"2020","journal-title":"Physiology & Behavior."},{"key":"ref205","doi-asserted-by":"publisher","first-page":"76-91","DOI":"10.1016\/s1697-7912(09)70267-5","article-title":"Electronic nose: State of art.","volume":"6","author":"I Moreno","year":"2009","journal-title":"RIAI - Revista Iberoamericana de Autom\u00e1tica e Inform\u00e1tica Industrial."},{"key":"ref94","doi-asserted-by":"publisher","first-page":"609-618","DOI":"10.1201\/9780429342967-33","author":"K Muthukumarappan","year":"2021","journal-title":"Handbook of Dairy Foods Analysis"},{"key":"ref95","doi-asserted-by":"publisher","first-page":"22-34","DOI":"10.5120\/ijca2017914937","article-title":"Machine Vision based Fruit Classification and Grading - A Review.","volume":"170","author":"S Naik","year":"2017","journal-title":"International Journal of Computer Applications."},{"key":"ref96","doi-asserted-by":"publisher","first-page":"297-301","DOI":"10.1016\/J.APPET.2017.09.010","article-title":"Taste the feeling or feel the tasting: Tactile exposure to food texture promotes food acceptance.","volume":"120","author":"C Nederkoorn","year":"2018","journal-title":"Appetite."},{"key":"ref97","doi-asserted-by":"publisher","first-page":"160-201","DOI":"10.1111\/jtxs.12327","volume":"49","author":"K Nishinari","year":"2018","journal-title":"Journal of Texture Studies."},{"key":"ref98","doi-asserted-by":"publisher","first-page":"369-380","DOI":"10.1111\/JTXS.12404","article-title":"Human oral processing and texture profile analysis parameters: Bridging the gap between the sensory evaluation and the instrumental measurements.","volume":"50","author":"K Nishinari","year":"2019","journal-title":"Journal of Texture Studies."},{"key":"ref99","doi-asserted-by":"publisher","first-page":"143-153","DOI":"10.1016\/J.FOODCHEM.2018.09.102","article-title":"Evaluation of the perceptual interaction among ester aroma compounds in cherry wines by GC\u2013MS, GC\u2013O, odor threshold and sensory analysis: An insight at the molecular level.","volume":"275","author":"Y Niu","year":"2019","journal-title":"Food Chemistry."},{"key":"ref100","doi-asserted-by":"publisher","first-page":"638-644","DOI":"10.1016\/j.meatsci.2011.02.022","article-title":"Rapid identification of pork for halal authentication using the electronic nose and gas chromatography mass spectrometer with headspace analyzer.","volume":"88","author":"M Nurjuliana","year":"2011","journal-title":"Meat Science."},{"key":"ref101","doi-asserted-by":"publisher","first-page":"288-298","DOI":"10.1016\/J.JFOODENG.2019.07.012","article-title":"Tomato volume and mass estimation using computer vision and machine learning algorithms: Cherry tomato model.","volume":"263","author":"I Nyalala","year":"2019","journal-title":"Journal of Food Engineering."},{"key":"ref102","doi-asserted-by":"publisher","DOI":"10.1201\/9780203739884","article-title":"Sensory Evaluation of Food: Statistical Methods and Procedures.","author":"M O\u2019Mahony","year":"2017","journal-title":"Sensory Evaluation of Food."},{"key":"ref103","doi-asserted-by":"publisher","first-page":"4304-4311","DOI":"10.1002\/JSFA.8956","article-title":"Honey adulteration detection: voltametric e-tongue versus official methods for physicochemical parameter determination.","volume":"98","author":"M Oroian","year":"2018","journal-title":"Journal of the Science of Food and Agriculture."},{"key":"ref104","doi-asserted-by":"publisher","first-page":"231-238","DOI":"10.1016\/J.SNB.2018.04.151","article-title":"A voltametric e-tongue tool for the emulation of the sensorial analysis and the discrimination of vegetal milks.","volume":"270","author":"L Pascual","year":"2018","journal-title":"Sensors and Actuators B: Chemical."},{"key":"ref105","doi-asserted-by":"publisher","first-page":"69-81","DOI":"10.1016\/j.compag.2018.08.001","article-title":"Computer vision and artificial intelligence in precision agriculture for grain crops: A systematic review.","volume":"153","author":"D Patr\u00edcio","year":"2018","journal-title":"Computers and Electronics in Agriculture."},{"key":"ref106","doi-asserted-by":"publisher","first-page":"362-368","DOI":"10.1111\/jtxs.12392","volume":"50","author":"M Peleg","year":"2019","journal-title":"Journal of Texture Studies."},{"key":"ref107","doi-asserted-by":"publisher","first-page":"4691-4698","DOI":"10.1007\/S00784-021-03783-1\/TABLES\/3","article-title":"Effects of rehabilitation with complete dentures on bite force and electromyography of jaw and neck muscles and the correlation with occlusal vertical dimension.","volume":"25","author":"F Pereira de Caxias","year":"2021","journal-title":"Clinical Oral Investigations."},{"key":"ref206","doi-asserted-by":"publisher","first-page":"55-60","DOI":"10.1590\/S1678-77572007000100012","article-title":"Mastication and swallowing: influence of fluid addition to foods.","volume":"15","author":"L Pereira","year":"2007","journal-title":"Journal of Applied Oral Science."},{"key":"ref108","doi-asserted-by":"publisher","first-page":"3671-3674","DOI":"10.1007\/s12206-017-0707-y","article-title":"Investigating texture and mechanical properties of Asian pear flesh by compression tests.","volume":"31","author":"Q Pham","year":"2017","journal-title":"Journal of Mechanical Science and Technology."},{"key":"ref109","doi-asserted-by":"publisher","first-page":"1-24","DOI":"10.3390\/bios8010003","article-title":"Electronic tongue-A tool for all tastes?","volume":"8","author":"M Podrazka","year":"2017","journal-title":"Biosensors."},{"key":"ref110","doi-asserted-by":"publisher","first-page":"1048-1058","DOI":"10.1080\/10942912.2011.576356","article-title":"Characterization of aroma active compounds of cumin (Cuminum cyminum L.) by GC-MS, E-Nose, and sensory techniques.","volume":"16","author":"R Ravi","year":"2013","journal-title":"International Journal of Food Properties."},{"key":"ref111","doi-asserted-by":"publisher","first-page":"1958-1968","DOI":"10.1007\/S12161-018-1162-9\/FIGURES\/6","article-title":"Voltammetric e-Tongue Based on a Single Sensor and Variable Selection for the Classification of Teas.","volume":"11","author":"D Rodrigues","year":"2018","journal-title":"Food Analytical Methods."},{"key":"ref112","doi-asserted-by":"publisher","first-page":"142-153","DOI":"10.1016\/J.PATREC.2020.05.034","article-title":"A computer vision system for automatic cherry beans detection on coffee trees.","volume":"136","author":"J Rodr\u00edguez","year":"2020","journal-title":"Pattern Recognition Letters."},{"key":"ref113","doi-asserted-by":"publisher","first-page":"87-93","DOI":"10.1016\/J.COFS.2021.01.011","article-title":"Considerations of the use of the electronic tongue in sensory science.","volume":"40","author":"C Ross","year":"2021","journal-title":"Current Opinion in Food Science."},{"key":"ref114","doi-asserted-by":"publisher","first-page":"563-574","DOI":"10.3233\/JBR-190395","article-title":"Rapid evaluation of phenolic compounds and antioxidant activity of mulberry leaf tea during storage using electronic tongue coupled with chemometrics.","volume":"9","author":"A Ruengdech","year":"2019","journal-title":"Journal of Berry Research."},{"key":"ref115","doi-asserted-by":"publisher","first-page":"391-399","DOI":"10.1007\/S11694-021-01168-2\/TABLES\/6","article-title":"Relationship of electromyography (EMG) masticatory variables with sensory texture and instrumental texture parameters of different textured foods.","volume":"16","author":"S Rustagi","year":"2022","journal-title":"Journal of Food Measurement and Characterization."},{"key":"ref116","doi-asserted-by":"publisher","first-page":"69-82","DOI":"10.1016\/J.COMPIND.2018.03.016","article-title":"A visible-range computer-vision system for automated, non-intrusive assessment of the pH value in Thomson oranges.","volume":"99","author":"S Sabzi","year":"2018","journal-title":"Computers in Industry."},{"key":"ref207","doi-asserted-by":"publisher","first-page":"45-52","DOI":"10.17268\/manglar.2022.006","article-title":"Determination of the color change in frying of four varieties of potato (Solanum tuberosum) using computer vision.","volume":"19","author":"J Salhuana","year":"2022","journal-title":"Manglar."},{"key":"ref208","doi-asserted-by":"publisher","first-page":"1297-1303","DOI":"10.29312\/remexca.v12i7.2276","article-title":"Evaluaci\u00f3n de dos procedimientos de medici\u00f3n de color en granos de ma\u00edces pigmentados.","volume":"12","author":"Y Salinas-Moreno","year":"2021","journal-title":"Revista Mexicana de Ciencias Agr\u00edcolas."},{"key":"ref117","doi-asserted-by":"publisher","first-page":"257-271","DOI":"10.1016\/j.trac.2017.09.014","article-title":"Early detection of contamination and defect in foodstuffs by electronic nose: A review.","volume":"97","author":"A Sanaeifar","year":"2017","journal-title":"TrAC - Trends in Analytical Chemistry."},{"key":"ref118","doi-asserted-by":"publisher","first-page":"76-82","DOI":"10.1016\/j.compag.2017.12.029","article-title":"Predicting the ripening of papaya fruit with digital imaging and random forests.","volume":"145","author":"L Santos Pereira","year":"2018","journal-title":"Computers and Electronics in Agriculture."},{"key":"ref119","doi-asserted-by":"publisher","first-page":"1563-1569","DOI":"10.1111\/1750-3841.14604","article-title":"Electronic Tongue and Consumer Sensory Evaluation of Spicy Paneer Cheese.","volume":"84","author":"C Schlossareck","year":"2019","journal-title":"Journal of Food Science."},{"key":"ref121","doi-asserted-by":"publisher","first-page":"75-80","DOI":"10.1016\/J.JFCA.2018.09.015","article-title":"Determination of three quality parameters in vegetable oils using potentiometric e-tongue.","volume":"75","author":"V Semenov","year":"2019","journal-title":"Journal of Food Composition and Analysis."},{"key":"ref122","doi-asserted-by":"publisher","first-page":"2700-2710","DOI":"10.1080\/10408398.2017.1327419","volume":"58","author":"H Shi","year":"2018","journal-title":"Critical Reviews in Food Science and Nutrition."},{"key":"ref123","doi-asserted-by":"publisher","first-page":"349-356","DOI":"10.1111\/j.1365-2842.2011.02278.x","article-title":"Measurement of dynamic bite force during mastication.","volume":"39","author":"A Shimada","year":"2012","journal-title":"Journal of Oral Rehabilitation."},{"key":"ref124","doi-asserted-by":"publisher","first-page":"265-273","DOI":"10.1016\/j.biosystemseng.2016.04.008","article-title":"A two-camera machine vision approach to separating and identifying laboratory sprouted wheat kernels.","volume":"147","author":"B Shrestha","year":"2016","journal-title":"Biosystems Engineering."},{"key":"ref125","doi-asserted-by":"publisher","first-page":"2670-2681","DOI":"10.1007\/S12161-016-0448-Z\/FIGURES\/7","article-title":"Application of Electronic Nose Based on Fast GC for Authenticity Assessment of Polish Homemade Liqueurs Called Nalewka.","volume":"9","author":"M \u015aliwi\u0144ska","year":"2016","journal-title":"Food Analytical Methods."},{"key":"ref126","doi-asserted-by":"publisher","first-page":"254-260","DOI":"10.1016\/J.FOODCONT.2018.04.003","article-title":"Monitoring honey adulteration with sugar syrups using an automatic pulse voltammetric electronic tongue.","volume":"91","author":"L Sobrino-Gregorio","year":"2018","journal-title":"Food Control."},{"key":"ref127","doi-asserted-by":"publisher","first-page":"41-48","DOI":"10.18805\/ajdfr. DR-1357","article-title":"Application of electromyography (EMG) in food texture evaluation of different Indian sweets.","volume":"38","author":"N Sodhi","year":"2019","journal-title":"Asian Journal of Dairy and Food Research."},{"key":"ref209","doi-asserted-by":"publisher","first-page":"659-671","DOI":"10.3920\/JIFF2021.0137","article-title":"Cricket flour in a traditional beverage (chucula): emotions and perceptions of Colombian consumers.","volume":"8","author":"L Sotelo-D\u00edaz","year":"2022","journal-title":"Journal of Insects as Food and Feed."},{"key":"ref128","doi-asserted-by":"publisher","first-page":"1417-1429","DOI":"10.1007\/S11746-017-3051-6","article-title":"Discrimination of Olive Oil by Cultivar, Geographical Origin and Quality Using Potentiometric Electronic Tongue Fingerprints.","volume":"94","author":"F Souayah","year":"2017","journal-title":"Journal of the American Oil Chemists\u2019 Society."},{"key":"ref129","doi-asserted-by":"publisher","first-page":"261-268","DOI":"10.1016\/J.COMPAG.2018.07.012","article-title":"Potato quality grading based on machine vision and 3D shape analysis.","volume":"152","author":"Q Su","year":"2018","journal-title":"Computers and Electronics in Agriculture."},{"key":"ref130","doi-asserted-by":"publisher","first-page":"61-68","DOI":"10.2495\/Intelsys130071","article-title":"Fusion technique for honey purity estimation using artificial neural network.","volume":"53","author":"N Subari","year":"2014","journal-title":"WIT Transactions on Information and Communication Technologies."},{"key":"ref132","doi-asserted-by":"publisher","first-page":"2258-2275","DOI":"10.1080\/10408398.2018.1446900","volume":"59","author":"Q Sun","year":"2019","journal-title":"Critical Reviews in Food Science and Nutrition."},{"key":"ref133","doi-asserted-by":"publisher","first-page":"72-77","DOI":"10.1016\/J.MEATSCI.2018.03.005","article-title":"Prediction of pork loin quality using online computer vision system and artificial intelligence model.","volume":"140","author":"X Sun","year":"2018","journal-title":"Meat Science."},{"key":"ref134","doi-asserted-by":"publisher","first-page":"2283","DOI":"10.3390\/FOODS10102283","article-title":"Electronic Tongue as a Correlative Technique for Modeling Cattle Meat Quality and Classification of Breeds.","volume":"10","author":"J Sur\u00e1nyi","year":"2021","journal-title":"Foods."},{"key":"ref136","doi-asserted-by":"publisher","first-page":"446","DOI":"10.3390\/FOODS10020446","article-title":"Trends of Using Sensory Evaluation in New Product Development in the Food Industry in Countries That Belong to the EIT Regional Innovation Scheme.","volume":"10","author":"K \u015awi\u0105der","year":"2021","journal-title":"Foods."},{"key":"ref137","doi-asserted-by":"publisher","first-page":"183-195","DOI":"10.1016\/J.MEATSCI.2019.06.002","article-title":"Meat quality evaluation based on computer vision technique: A review.","volume":"156","author":"A Taheri-Garavand","year":"2019","journal-title":"Meat Science."},{"key":"ref138","doi-asserted-by":"publisher","DOI":"10.1111\/JFPE.13175","article-title":"Sensing fermentation degree of cocoa (Theobroma cacao L.) beans by machine learning classification models based electronic nose system.","volume":"42","author":"J Tan","year":"2019","journal-title":"Journal of Food Process Engineering."},{"key":"ref139","doi-asserted-by":"publisher","first-page":"104-115","DOI":"10.1016\/j.aiia.2020.06.003","article-title":"Applications of electronic nose (e-nose) and electronic tongue (e-tongue) in food quality-related properties determination: A review.","volume":"4","author":"J Tan","year":"2020","journal-title":"Artificial Intelligence in Agriculture."},{"key":"ref140","doi-asserted-by":"publisher","first-page":"1099-1105","DOI":"10.1016\/j.foodres.2006.03.010","article-title":"Device for acoustic measurement of food texture using a piezoelectric sensor.","volume":"39","author":"M Taniwaki","year":"2006","journal-title":"Food Research International."},{"key":"ref141","doi-asserted-by":"publisher","first-page":"268-273","DOI":"10.1016\/J.JFOODENG.2012.05.015","article-title":"Mechanical and acoustic evaluation of potato chip crispness using a versatile texture analyzer.","volume":"112","author":"M Taniwaki","year":"2012","journal-title":"Journal of Food Engineering."},{"key":"ref142","doi-asserted-by":"publisher","first-page":"130-135","DOI":"10.1016\/J.FSHW.2020.02.001","article-title":"Investigating cooked rice textural properties by instrumental measurements.","volume":"9","author":"K Tao","year":"2020","journal-title":"Food Science and Human Wellness."},{"key":"ref210","doi-asserted-by":"publisher","first-page":"126610","DOI":"10.1016\/j.ijbiomac.2023.126610","article-title":"Oleogels based on germinated and non-germinated wheat starches and orange essential oil: Application as a hydrogenated vegetable fat replacement in bread.","volume":"253","author":"F Tavares da Silva","year":"2023","journal-title":"International Journal of Biological Macromolecules."},{"key":"ref143","doi-asserted-by":"publisher","DOI":"10.1016\/J.FOODRES.2020.109456","article-title":"Evaluation by electronic tongue and headspace-GC-IMS analyses of the flavor compounds in dry-cured pork with different salt content.","volume":"137","author":"X Tian","year":"2020","journal-title":"Food Research International."},{"key":"ref144","doi-asserted-by":"publisher","first-page":"744-749","DOI":"10.1016\/j.jfoodeng.2013.07.004","article-title":"Analysis of pork adulteration in minced mutton using electronic nose of metal oxide sensors.","volume":"119","author":"X Tian","year":"2013","journal-title":"Journal of Food Engineering."},{"key":"ref145","doi-asserted-by":"publisher","first-page":"154-164","DOI":"10.30721\/fsab2020.v3.i1.74","article-title":"\u201cElectronic tongue\u201d in the Food Industry.","volume":"1","author":"T Titova","year":"2018","journal-title":"Food Science and Applied. Biotechnology."},{"key":"ref146","first-page":"63-75","article-title":"An\u00e1lisis del Perfil de Textura en Frutas, Productos C\u00e1rnicos y Quesos.","volume":"14","author":"J Torres Gonzalez","year":"2015","journal-title":"ReCiTeIA."},{"key":"ref211","doi-asserted-by":"publisher","first-page":"949-963","DOI":"10.1080\/10942912.2011.573116","article-title":"Critical evaluation of crispy and crunchy textures: A review.","volume":"16","author":"M Tunick","year":"2013","journal-title":"International Journal of Food Properties."},{"key":"ref147","doi-asserted-by":"publisher","first-page":"1-8","DOI":"10.1016\/J.COFS.2019.09.004","article-title":"Consumer responses to novel and unfamiliar foods.","volume":"33","author":"H Tuorila","year":"2020","journal-title":"Current Opinion in Food Science."},{"key":"ref148","doi-asserted-by":"publisher","first-page":"2415","DOI":"10.3390\/S18082415","article-title":"Cheeses Made from Raw and Pasteurized Cow\u2019s Milk Analysed by an Electronic Nose and an Electronic Tongue.","volume":"18","author":"N Valente","year":"2018","journal-title":"Sensors."},{"key":"ref212","doi-asserted-by":"publisher","first-page":"121-128","DOI":"10.1016\/S1389-0344(01)00070-3","article-title":"Methods for gas chromatography-olfactometry: a review.","volume":"17","author":"S Van Ruth","year":"2001","journal-title":"Biomolecular Engineering."},{"key":"ref149","first-page":"171-178","article-title":"An intelligent computer vision system for vegetables and fruits quality inspection using soft computing techniques.","volume":"21","author":"N Veeranagouda Ganganagowdar","year":"2019","journal-title":"Agricultural Engineering International: CIGR Journal."},{"key":"ref150","doi-asserted-by":"publisher","DOI":"10.1016\/J.COMPAG.2021.106287","article-title":"Computer vision based food grain classification: A comprehensive survey.","volume":"187","author":"H Velesaca","year":"2021","journal-title":"Computers and Electronics in Agriculture."},{"key":"ref213","doi-asserted-by":"publisher","first-page":"1158-1164","DOI":"10.1111\/j.1365-2621.1976.tb14407.x","article-title":"A Psychoacoustical Theory of Crispness.","volume":"41","author":"Z Vickers","year":"1976","journal-title":"Journal of Food Science."},{"key":"ref151","doi-asserted-by":"publisher","first-page":"13-20","DOI":"10.1016\/j.tifs.2016.07.011","article-title":"Machine vision system for food grain quality evaluation: A review.","volume":"56","author":"P Vithu","year":"2016","journal-title":"Trends in Food Science and Technology."},{"key":"ref152","doi-asserted-by":"publisher","first-page":"132-143","DOI":"10.1016\/J.EATBEH.2013.11.003","article-title":"A review of visual cues associated with food on food acceptance and consumption.","volume":"15","author":"D Wadhera","year":"2014","journal-title":"Eating Behaviors."},{"key":"ref214","doi-asserted-by":"publisher","first-page":"114308","DOI":"10.1016\/j.physbeh.2023.114308","article-title":"Sensory and affective response to chocolate differing in cocoa content: A TDS and facial electromyography approach.","volume":"270","author":"J Wagner","year":"2023","journal-title":"Physiology and Behavior."},{"key":"ref153","doi-asserted-by":"publisher","first-page":"431-438","DOI":"10.1016\/J.FOODCONT.2018.11.038","article-title":"Adulterant identification in mutton by electronic nose and gas chromatography-mass spectrometer.","volume":"98","author":"Q Wang","year":"2019","journal-title":"Food Control."},{"key":"ref154","doi-asserted-by":"publisher","first-page":"23-36","DOI":"10.1016\/B978-0-12-814217-2.00003-2","article-title":"Electronic tongue for food sensory evaluation.","author":"W Wang","year":"2019","journal-title":"Evaluation Technologies for Food Quality."},{"key":"ref215","doi-asserted-by":"publisher","first-page":"134851","DOI":"10.1016\/j.foodchem.2022.134851","article-title":"Effect of buckwheat hull particle-size on bread staling quality.","volume":"405","author":"L Wang","year":"2023","journal-title":"Food Chemistry."},{"key":"ref155","doi-asserted-by":"publisher","first-page":"14-29","DOI":"10.1016\/j.aca.2019.05.024","volume":"1077","author":"T Wasilewski","year":"2019","journal-title":"Analytica Chimica Acta."},{"key":"ref156","doi-asserted-by":"publisher","first-page":"320-330","DOI":"10.1002\/ejlt.201400244","article-title":"Comparison of volatile compounds of hot-pressed, cold-pressed and solvent-extracted flaxseed oils analyzed by SPME-GC\/MS combined with electronic nose: Major volatiles can be used as markers to distinguish differently processed oils.","volume":"117","author":"C Wei","year":"2015","journal-title":"European Journal of Lipid Science and Technology."},{"key":"ref157","doi-asserted-by":"publisher","first-page":"75-92","DOI":"10.1016\/j.jfoodeng.2017.08.005","article-title":"The measurement principles, working parameters and configurations of voltammetric electronic tongues and its applications for foodstuff analysis.","volume":"217","author":"Z Wei","year":"2018","journal-title":"Journal of Food Engineering."},{"key":"ref158","doi-asserted-by":"publisher","DOI":"10.1088\/1757-899X\/703\/1\/012050","article-title":"Computer vision system in measurement of the volume and mass of egg using the disc method.","volume":"703","author":"M Widiasri","year":"2019","journal-title":"IOP Conference Series: Materials Science and Engineering."},{"key":"ref159","doi-asserted-by":"publisher","first-page":"5099-5148","DOI":"10.3390\/s90705099","article-title":"Applications and advances in electronic-nose technologies.","volume":"9","author":"A Wilson","year":"2009","journal-title":"Sensors."},{"key":"ref160","doi-asserted-by":"publisher","first-page":"1029-1035","DOI":"10.1007\/s12161-015-0280-x","article-title":"Differentiation Between Spirits According to Their Botanical Origin.","volume":"9","author":"P Wi\u015bniewska","year":"2016","journal-title":"Food Analytical Methods."},{"key":"ref161","doi-asserted-by":"publisher","first-page":"5-20","DOI":"10.1016\/j.tifs.2012.08.004","article-title":"Colour measurements by computer vision for food quality control - A review.","volume":"29","author":"D Wu","year":"2013","journal-title":"Trends in Food Science and Technology."},{"key":"ref162","doi-asserted-by":"publisher","first-page":"2387-2395","DOI":"10.1111\/1750-3841.13848","article-title":"Quinoa Starch Characteristics and Their Correlations with the Texture Profile Analysis (TPA) of Cooked Quinoa.","volume":"82","author":"G Wu","year":"2017","journal-title":"Journal of Food Science."},{"key":"ref163","doi-asserted-by":"publisher","first-page":"27804-27831","DOI":"10.3390\/s151127804","article-title":"Electronic nose feature extraction methods: A review.","volume":"15","author":"J Yan","year":"2015","journal-title":"Sensors (Switzerland)."},{"key":"ref164","doi-asserted-by":"publisher","first-page":"1624-1631","DOI":"10.1007\/S13197-018-3059-4\/FIGURES\/3","article-title":"Taste characteristics of Chinese bayberry juice characterized by sensory evaluation, chromatography analysis, and an electronic tongue.","volume":"55","author":"H Yu","year":"2018","journal-title":"Journal of Food Science and Technology."},{"key":"ref165","doi-asserted-by":"publisher","first-page":"4381-4392","DOI":"10.1016\/S1452-3981(23)06630-0","article-title":"Pure milk brands classification by means of a voltammetric electronic tongue and multivariate analysis.","volume":"10","author":"Y Yu","year":"2015","journal-title":"International Journal of Electrochemical Science."},{"key":"ref166","doi-asserted-by":"publisher","first-page":"119-128","DOI":"10.31876\/RE.V3I24.418","article-title":"Analysis and identification of the movements of a human arm using an electromyographic signal acquisition and processing system.","volume":"3","author":"L Zabala","year":"2019","journal-title":"Espirales Revista Multidisciplinaria de Investigaci\u00f3n."},{"key":"ref167","doi-asserted-by":"publisher","first-page":"26-34","DOI":"10.1016\/j.measurement.2015.01.022","article-title":"A hybrid intelligent approach based on computer vision and fuzzy logic for quality measurement of milled rice.","volume":"66","author":"H Zareiforoush","year":"2015","journal-title":"Measurement: Journal of the International Measurement Confederation."},{"key":"ref168","doi-asserted-by":"publisher","first-page":"481","DOI":"10.3390\/S21020481","article-title":"Standardized Extraction Techniques for Meat Analysis with the Electronic Tongue: A Case Study of Poultry and Red Meat Adulteration.","volume":"21","author":"J Zaukuu","year":"2021","journal-title":"Sensors."},{"key":"ref169","doi-asserted-by":"publisher","first-page":"747-754","DOI":"10.3136\/fstr.18.747","article-title":"Changes in the physicochemical and volatile flavor characteristics of Scomberomorus niphonius during chilled and frozen storage.","volume":"18","author":"B Zhang","year":"2012a","journal-title":"Food Science and Technology Research."},{"key":"ref170","doi-asserted-by":"publisher","first-page":"326-343","DOI":"10.1016\/J.FOODRES.2014.03.012","article-title":"Principles, developments and applications of computer vision for external quality inspection of fruits and vegetables: A review.","volume":"62","author":"B Zhang","year":"2014","journal-title":"Food Research International."},{"key":"ref171","doi-asserted-by":"publisher","first-page":"213-218","DOI":"10.5220\/0003771802130218","article-title":"Food texture estimation from chewing sound analysis.","volume":"1","author":"H Zhang","year":"2012b","journal-title":"Proceedings of the International Conference on Health Informatics (HEALTHINF-2012)."},{"key":"ref172","doi-asserted-by":"publisher","first-page":"233-249","DOI":"10.1016\/J.CRFS.2021.03.009","article-title":"Deep learning and machine vision for food processing: A survey.","volume":"4","author":"L Zhu","year":"2021","journal-title":"Current Research in Food Science."}],"container-title":["F1000Research"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/f1000research.com\/articles\/12-340\/v2\/xml","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/f1000research.com\/articles\/12-340\/v2\/pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/f1000research.com\/articles\/12-340\/v2\/iparadigms","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2024,2,5]],"date-time":"2024-02-05T02:30:20Z","timestamp":1707100220000},"score":1,"resource":{"primary":{"URL":"https:\/\/f1000research.com\/articles\/12-340\/v2"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,2,1]]},"references-count":209,"URL":"https:\/\/doi.org\/10.12688\/f1000research.131914.2","relation":{"has-review":[{"id-type":"doi","id":"10.5256\/f1000research.159245.r243290","asserted-by":"subject"},{"id-type":"doi","id":"10.5256\/f1000research.159245.r243290","asserted-by":"object"},{"id-type":"doi","id":"10.5256\/f1000research.159245.r243292","asserted-by":"object"}]},"ISSN":["2046-1402"],"issn-type":[{"value":"2046-1402","type":"electronic"}],"subject":[],"published":{"date-parts":[[2024,2,1]]},"assertion":[{"value":"Indexed","URL":"https:\/\/f1000research.com\/articles\/12-340\/v2#article-reports","order":0,"name":"referee-status","label":"Referee status","group":{"name":"current-referee-status","label":"Current Referee Status"}},{"value":"10.5256\/f1000research.144802.r194983, \u00cdtala M. G. Marx, University of Minho, Braga, Braga, 07 Sep 2023, version 1, 3 approved with reservations","URL":"https:\/\/f1000research.com\/articles\/12-340\/v1#referee-response-194983","order":0,"name":"referee-response-194983","label":"Referee Report","group":{"name":"article-reports","label":"Article Reports"}},{"value":"<b>Claudia Garz&oacute;n<\/b>; \n<i>Posted: 21 Nov 2023<\/i>; We thank the reviewer for the valuable comments made on version 1 of the manuscript. We answer the reviewers\u2019 comments as follows:&nbsp;  1. However, the authors should provide a wealth of information on the various tools, it lacks critical evaluation and discussion of their limitations and challenges. A review should not only highlight the strengths but also address potential weaknesses and constraints associated with the use of these tools. For instance, the paper does not discuss the cost, maintenance requirements, and calibration challenges that may arise when implementing these tools in food production settings.&nbsp;&nbsp;&nbsp;  \n<b>Answer.<\/b> To give scope to this recommendation, we have added section 8.&nbsp;  &nbsp;2. The manuscript does not discuss recent advancements and developments in the field of sensory analysis technology. Given the rapid pace of technological innovation, it would be beneficial to include information on any emerging tools or techniques that have been developed since the paper's publication.&nbsp;&nbsp;  \n<b>Answer.<\/b> Thanks for the recommendation. We have added a new table that contains works where the colorimeter is used to characterize food matrices (table 3). Additionally, we add works developed between 2022 to date in tables 1, 2, 4, 5 and 6.&nbsp;&nbsp;&nbsp;  &nbsp;3. Finally, the authors briefly mention some data analysis methods used in conjunction with these tools, such as Principal Component Analysis (PCA) and machine learning classifiers. However, it would be helpful to provide more in-depth discussions on data analysis techniques and how they are applied to interpret the results obtained from these tools.&nbsp;&nbsp;  \n<b>Answer.<\/b> We appreciate the suggestion made; however, this review is focused on presenting some of the technological tools used for the analysis of sensory characteristics in food matrices. Therefore, data analysis methods used in conjunction with these tools, such as Principal Component Analysis (PCA) and machine learning classifiers, were not discussed in this review. However, we are working with a master's student on a review article which includes the compilation of research studies related to existing data analysis methods that have been used in the study of food matrices.&nbsp;","URL":"https:\/\/f1000research.com\/articles\/12-340\/v2#referee-comment-10630","order":1,"name":"referee-comment-10630","label":"Referee Comment","group":{"name":"article-reports","label":"Article Reports"}},{"value":"<b>Jose martinez<\/b>; \n<i>Posted: 21 Nov 2023<\/i>; We thank the reviewer for the valuable comments made on version 1 of the manuscript. We answer the reviewers\u2019 comments as follows:&nbsp; &nbsp; 1. However, the authors should provide a wealth of information on the various tools, it lacks critical evaluation and discussion of their limitations and challenges. A \n<b>review<\/b> should not only highlight the strengths but also address potential weaknesses and constraints associated with the use of these tools. For instance, the paper does not discuss the cost, maintenance requirements, and calibration challenges that may arise when implementing these tools in food production settings.&nbsp;&nbsp; &nbsp; \n<b>Answer. <\/b>To give scope to this recommendation, we have added section 8.&nbsp;  2. The manuscript does not discuss recent advancements and developments in the field of sensory analysis technology. Given the rapid pace of technological innovation, it would be beneficial to include information on any emerging tools or techniques that have been developed since the paper's publication.&nbsp;  &nbsp; \n<b>Answer. <\/b>Thanks for the recommendation. We have added a new table that contains works where the colorimeter is used to characterize food matrices (table 3). Additionally, we add works developed between 2022 to date in tables 1, 2, 4, 5 and 6.&nbsp;&nbsp;&nbsp;  3. Finally, the authors briefly mention some data analysis methods used in conjunction with these tools, such as Principal Component Analysis (PCA) and machine learning classifiers. However, it would be helpful to provide more in-depth discussions on data analysis techniques and how they are applied to interpret the results obtained from these tools.&nbsp;  &nbsp; \n<b>Answer<\/b>. We appreciate the suggestion made; however, this review is focused on presenting some of the technological tools used for the analysis of sensory characteristics in food matrices. Therefore, data analysis methods used in conjunction with these tools, such as Principal Component Analysis (PCA) and machine learning classifiers, were not discussed in this review. However, we are working with a master's student on a review article which includes the compilation of research studies related to existing data analysis methods that have been used in the study of food matrices.&nbsp;","URL":"https:\/\/f1000research.com\/articles\/12-340\/v2#referee-comment-10631","order":2,"name":"referee-comment-10631","label":"Referee Comment","group":{"name":"article-reports","label":"Article Reports"}},{"value":"10.5256\/f1000research.159245.r243290, Zahir Al-Attabi, Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khodh, Muscat Governorate, 05 Feb 2024, version 2, indexed","URL":"https:\/\/f1000research.com\/articles\/12-340\/v2#referee-response-243290","order":3,"name":"referee-response-243290","label":"Referee Report","group":{"name":"article-reports","label":"Article Reports"}},{"value":"10.5256\/f1000research.144802.r200391, Mustapha Muhammad Nasiru, Federal University Dutsin-Ma, Dutsin-Ma, Katsina, 19 Sep 2023, version 1, 3 approved with reservations","URL":"https:\/\/f1000research.com\/articles\/12-340\/v1#referee-response-200391","order":4,"name":"referee-response-200391","label":"Referee Report","group":{"name":"article-reports","label":"Article Reports"}},{"value":"<b>Claudia Garz&oacute;n<\/b>; \n<i>Posted: 26 Oct 2023<\/i>; We thank the reviewer for the valuable comments made on version 1 of the manuscript. We answer the reviewers\u2019 comments as follows:&nbsp; &nbsp;  The abstract should be rewritten to include the findings of the study.  Answer. The abstract was adjusted.&nbsp; &nbsp; Colour measurement devices were not discussed sufficiently, so more discussion is needed.&nbsp;  Answer. We have added sub-section 4.1which talks about the colorimeter.&nbsp;  \u202f","URL":"https:\/\/f1000research.com\/articles\/12-340\/v2#referee-comment-10455","order":5,"name":"referee-comment-10455","label":"Referee Comment","group":{"name":"article-reports","label":"Article Reports"}},{"value":"<b>Jose martinez<\/b>; \n<i>Posted: 21 Nov 2023<\/i>; We thank the reviewer for the valuable comments made on version 1 of the manuscript. We answer the reviewers\u2019 comments as follows:  1. The abstract should be rewritten to include the findings of the study.&nbsp; \n<b>Answer. <\/b>The abstract was adjusted.&nbsp;  \u202f2. Colour measurement devices were not discussed sufficiently, so more discussion is needed.&nbsp; \n<b>Answer.<\/b> We have added sub-section 4.1which talks about the colorimeter.&nbsp;","URL":"https:\/\/f1000research.com\/articles\/12-340\/v2#referee-comment-10633","order":6,"name":"referee-comment-10633","label":"Referee Comment","group":{"name":"article-reports","label":"Article Reports"}},{"value":"This work was supported by Universidad de La Sabana ING-257-2020 \u201cPrototipo electr\u00f3nico para el an\u00e1lisis de las principales caracter\u00edsticas sensoriales en alimentos representativos de M\u00e9xico y Colombia\u201d.","order":7,"name":"grant-information","label":"Grant Information"},{"value":"This is an open access article distributed under the terms of the Creative Commons Attribution Licence, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.","order":0,"name":"copyright-info","label":"Copyright"}]}}