# Electronic Sensing Technologies in Food Quality Assessment: A Comprehensive Literature Review
## 4 e-Nose
These samples are then transported through a gas path to a gas chamber, where they contact a sensor array. This interaction causes a chemical reaction. The electronic converter transforms the chemical signals into electrical signals fed into the data acquisition system. A computer processes this information, which is subsequently analyzed using various methods [49]. The sensors within the e-nose device interact with the volatile substances, causing chemical reactions. The input port of the data acquisition (DAQ) system is linked to the sensor output, and an interface circuit converts the sensor signals into electrical signals, such as voltage and current [112]. Electronic noses, or e-noses, consist of multiple sensors coated with nanomaterials. They can detect VOCs and respond to them in distinct ways. These responses are analyzed using a pattern recognition algorithm that operates similarly to the human brain [113; 114]. e-Noses are advanced analytical tools that mimic the human sense of smell, allowing them to detect additives in food products. Typically equipped with multiple sensors, these devices can identify and differentiate odors within complex samples. They are \begin{table}
\begin{tabular}{c c c c} \hline
**Device Type/Sensors Used** & **Application** & **Quantitative Metrics** & **References** \\ \hline Two sensor arrays: & & & \\ (1) 4 micromachined gas sensors; the & & & \\ microsensor substrates consisted of a & & & \\ SiO\({}_{2}\)/Si\({}_{3}\)N\({}_{4}\)/SiO\({}_{2}\) membrane with insulated & Distinguishing between & Combined use with an electronic & \\ platinum heaters and platinum electrodes & different brands of & & \\ (2) 4 SnO\({}_{2}\) sensors: TGS 8x (with xx = 15, 22, & pasteurized milk & \\
24 and 42) Figaro Engineering Inc. & & & \\ (Osaka, Japan) & & & \\ \hline
6 MQ sensors (MQ-3; MQ-4; MQ-7; MQ-8; MQ-9; MQ-135) (Hawwei Electronics Group & Carrying out preliminary & Analysis of the set of components & \\ Corporation, Zhengzhou, China) & and quick quality & of the blueberry wine bouquet to & [105] \\
2 \(\times\) TGS Figaro family sensors (TGS 822; TGS 2602) (Figaro Engineering Inc., Osaka, Japan) & assessments of wines & distribution process & \\ \hline \end{tabular}
\end{table} 
Table 1: _Cont._relatively inexpensive, making them highly useful in many fields, particularly the food industry [115,116]. The emergence of the electronic nose (e-nose) system has made it possible to assess the quality of food products in a non-destructive manner. This system provides a rapid evaluation compared to traditional methods, which are often expensive and time-consuming [108,116]. The e-nose is an essential tool in the food industry, offering a variety of applications that help ensure product quality, trace origins, optimized processes, and reduced waste. These advanced devices are designed to detect and analyze VOCs emitted by various food products. They are crucial in enhancing food safety, maintaining freshness, and improving overall quality management [117]. The e-nose is known for its rapid response, effective detection capabilities, accurate assessments, and ability to reduce human error. Furthermore, it can identify colorless and odorless gases that may harm human health [118,119]. The e-nose system is increasingly utilized in medical auxiliary diagnostics, public safety monitoring, and environmental pollution control, particularly within the food industry [120,121,122]. Table 2 provides examples of VOC markers. e-Nose technology is known for its low cost, quick response time, and efficient identification of substances being tested [126,127,128]. Rapid advancements in new materials, pattern recognition, and electronic detection technologies are driving progress in gas detection technology within the food industry [2,82,129,130]. Furthermore, the evolution of this technology is influenced not only by the development of detection techniques and materials but also by a deeper understanding of the processes that underpin the human sense of smell [7].