The purpose of this study was to investigate the potential of taste sensors coupled with chemometrics for rapid determination of beef adulteration. A total of 228 minced meat samples were prepared and analyzed via raw ground beef mixed separately with chicken, duck, and pork in the range of 0 ~ 50% by weight at 10% intervals. Total sugars, protein, fat, and ash contents were also measured to validate the differences between raw meats. For sensing the water-soluble chemicals in the meats, an electronic tongue based on multifrequency large-amplitude pulses and six metal electrodes (platinum, gold, palladium, tungsten, titanium, and silver) was employed. Fisher linear discriminant analysis (Fisher LDA) and extreme learning machine (ELM) were used to model the identification of raw and the adulterated meats. While an adulterant was detected, the level of adulteration was predicted using partial least squares (PLS) and ELM and the results compared. The results showed that superior recognition models derived from ELM were obtained, as the recognition rates for the independent samples in different meat groups were all over 90%; ELM models were more precisely than PLS models for prediction of the adulteration levels of beef mixed with chicken, duck, and pork, with root mean squares error for the independent samples of 0.33, 0.18, and 0.38% and coefficients of variance of 0.914, 0.956, and 0.928, respectively. The results suggested that taste sensors combined with ELM could be useful in the rapid detection of beef adulterated with other meats.
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http://dx.doi.org/10.1002/fsn3.2494 | DOI Listing |
Food Chem
January 2025
Department of Food Engineering and Technology, School of Food Engineering, State University of Campinas, Campinas, SP, Brazil. Electronic address:
Threshold determination forms an integral part of sensory and consumer studies applied for product control and development. The authors examined the potential of an impedimetric electronic tongue to discriminate basic tastes and consider limitations pertaining to the sensory evaluation process. Three samples at lower, medium, and higher concentration levels of basic taste compounds were prepared and subjected to consumer studies (n = 60) using the difference from-control (DFC) test.
View Article and Find Full Text PDFSensors (Basel)
January 2025
Laboratory of Sensors/Actuators and Energy Harvesting, National Institute for Research and Development in Electrical Engineering ICPE-CA, 030138 Bucharest, Romania.
The use of hydrogen as fuel presents many safety challenges due to its flammability and explosive nature, combined with its lack of color, taste, and odor. The purpose of this paper is to present an electrochemical sensor that can achieve rapid and accurate detection of hydrogen leakage. This paper presents both the component elements of the sensor, like sensing material, sensing element, and signal conditioning, as well as the electronic protection and signaling module of the critical concentrations of H.
View Article and Find Full Text PDFCurr Res Food Sci
December 2024
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agricultural Product Processing, Ministry of Agriculture, Beijing, 100193, China.
To solve the existing problems of low yield, uneven quality, and single form of industrially scrambled eggs, we have developed a continuous high-output steam scrambled egg device based on the principle of steam injected. By establishing calibration curves for egg, oil, and steam flow rates, determining the key parameters of the equipment, and simulating the heat transfer process between steam and egg by Computational Fluid Dynamics (CFD), we created the device and verified its production performance. The results show that the capacity of this device can reach 104.
View Article and Find Full Text PDFMolecules
November 2024
Research and Development Center for Five-Sense Devices, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan.
Currently, lipid/polymer membranes are used in taste sensors to quantify food taste. This research aims to improve sweetness sensors by more selectively detecting uncharged sweetening substances, which have difficulty obtaining a potentiometric response. Lipid/polymer membranes with varying amounts of tetradodecylammonium bromide (TDAB) and 1,2,4-benzene tricarboxylic acid (trimellitic acid) were prepared.
View Article and Find Full Text PDFNeuroscience
December 2024
University of Milano-Bicocca, Milano, Italy.
Beauty judgments are common in daily life, but rarely studied in cognitive neuroscience. Here, in three studies, we searched for the neural mechanisms of musical beauty using a naturalistic free-listening paradigm applied to behavioral and neuroimaging recordings and validated by experts' judgments. In Study 1, 30 adults continuously rated the perceived beauty of three musical pieces using a motion sensor.
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