Technological tools for the measurement of sensory characteristics in food: A review
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. In this review, several of these technological tools are documented, such as the e-nose, e-tongue, 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
Corresponding author:
Claudia L Garzón-Castro
Grant information: This work was supported by Universidad de La Sabana ING-257-2020 “Prototipo electrónico para el análisis de las principales características sensoriales en alimentos representativos de México y Colombia”.
Copyright: © 2023 Martinez-Velasco JD et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
How to cite: Martinez-Velasco JD, Filomena-Ambrosio A and Garzón-Castro CL. Technological tools for the measurement of sensory characteristics in food: A review [version 1; peer review: awaiting peer review]. F1000Research 2023, 12:340 (https://doi.org/10.12688/f1000research.131914.1)
First published: 27 Mar 2023, 12:340 (https://doi.org/10.12688/f1000research.131914.1)
Latest published: 27 Mar 2023, 12:340 (https://doi.org/10.12688/f1000research.131914.1)