# Electronic Sensing Technologies in Food Quality Assessment: A Comprehensive Literature Review
## 2 Methodology  
The preparation of the work was preceded by a detailed analysis of scientific publications devoted to the development of electronic sensor technology as an alternative to human sense organs: smell, taste, and sight. The authors present the applied solutions, assessing their impact on food safety, the possibilities of monitoring production processes, and their use for the needs of raw material producers or consumers for the ongoing assessment of food freshness. These sensors have the potential to reduce food waste caused by throwing away food that is fit for consumption, which has passed the expiration date set by the manufacturer. In the context of this analysis, the possibilities and potential related to the development and production of e-nose, e-tongue, and e-eye sensors related to increasing the accuracy of identified substances were examined. In this study, the following research question was asked: What arguments speak for the development of electronic sensors for assessing food quality? The literature search from the analyzed scope was performed between January 2024 and October 2024 using the Scopus and Web of Science databases. To obtain many search results, a combination of keywords was used: food quality assessment and electronic senses. To better define the search, a combination of words was used: \"food quality assessment, e-nose\", \"food quality assessment, e-tongue\", and \"food quality assessment, e-eye\". The search results were checked by the researchers in terms of the topics discussed and the objectives of the study. The initial search scope covered the years 2024-2019. However, to more fully describe the development of individual technologies, earlier publications were included in the review. Duplicate publications from both databases, publications without full access, and publications not containing the searched keywords were excluded from the group of search results. From the group of analyzed publications, 171 were selected, which are the most important regarding the topic and the objective of the study. The articles were selected for review based on two main criteria. The first one was research related to the development of electronic sensory sensors. The second criterion consisted of publications focusing on research on the use of sensors for food assessment, the selection of data processing methods, implementation and improvement in industrial practice, and the consideration of sensor fusion strategies for increasing the efficiency of operation. In these studies, a synthetic approach to the discussed issues was also taken into account. The selection of articles for the review was based on specific criteria, such as studies involving the use of each type of sensor for food assessment. Another group of articles included publications on studies on the combined use of e-nose, e-tongue, and e-eye. When reviewing the works, attention was paid to the synthetic approach to the topic regarding the current achievements in the use of electronic sensors, which was supported by providing practical examples of their use and the results achieved. Zotero 7.0.11 software was used to manage references. Prospects for the Development of Electronic Sensors as an Alternative to Traditional Instrumental Methods  
There are many different methods for assessing food quality, ranging from traditional laboratory chemical analysis to advanced instrumental methods. Accurate instrumental tests are usually performed using gas chromatography [24; 25; 26], high-performance liquid chromatography [27; 28; 29], gas chromatography-mass spectrometry [30; 31; 32; 33], infrared spectroscopy [34; 35; 36], nuclear magnetic resonance [37; 38; 39], DNA-based methods [40], and immunological tests and sensory analysis [15]. These methods are widely used and have high accuracy [41]. However, these detection methods pose many challenges. Conventional target methods used to assess the shelf life of food are time-consuming, labor-intensive, and expensive and can only be used for offline control [42].