# Electronic Sensing Technologies in Food Quality Assessment: A Comprehensive Literature Review
## 5 e-Tongue
\begin{table}
\begin{tabular}{c c c c} \hline \hline
**Device Type/Sensors Used** & **Application** & **Quantitative Metrics** & **References** \\ \hline ASTREE e-tongue (Alpha MOS Co., Toulouse, France)/7 chemical sensors and reference electrode (Ag/AgCl) & Identification of instant starch & e-Tongue correctly evaluates different brands of instant noodle seasonings; fusion with e-nose increases the speed and accuracy of food odor analysis, allows for its auto-aromatization, and reduces costs & [86] \\ \hline E-tongue (\(\alpha\)-Astree, Alpha MOS Company, France)/7 potentiometric chemical sensors, Ag/AgCl reference electrode & Assessment of the quality of satsuma mandarin (_Citrus_ _unsliu_ Marc.) under different storage conditions & Combined use with e-nose provided 100\% tangerine identification and significantly higher correlation with tangerine quality compared to the single system & [106] \\ \hline ASTREE e-tongue system (Alpha MOS, France)/7 chemical sensors including AHS, NMS, CTS, ANS, SCS, PKS, and CPS and one Ag/AgCl reference electrode & Identification of aromatic and flavor compounds of 7 traditional Chinese pancakes & Enables proper identification of products & [107] \\ \hline Ultimate 3000 HPLC system coupled with a 16-channel couarray detector (Thermo Fisher Scientific Dionex, Sunnyvale, CA, USA) & Quick fresh lettuce & The e-tongue sensors showed similarity in evaluation with the traditional analytical method & [143] \\ \hline PEN3 E-nose (Airsense Analytics GmbH, Schwerin, Germany)/10 single-layer metal oxide thick-film sensors & Taste evaluation of traditional Chinese fermented soybean paste & Combining e-nose data and LDA analysis allowed for a clearer discrimination (with a discrimination accuracy of 97.22\%) & [144] \\ \hline Astree flavor system consisting of 3 parts: a sensor array and Ag/AgCl reference electrode; the sensors were made of silicon transistors with an organic coating & Detecting adulteration of ground lamb & Together with e-nose data, it is a promising perspective for the development of a rapid method for meat identification & [145] \\ \hline E-tongue (SA402B; Intelligent Sensor Technology, Inc., Tokyo, Japan) & e-Tongue was used to compare sensory differences in coffee quality depending on processing method & Makes it possible to identify taste sensations that are undetectable by humans & [146] \\ \hline e-Tupe tongue (\(\alpha\) Astree, Alpha MOS, Toulouse, France), 7 potentiometric sensors marked by the manufacturer (Alpha MOS), Ag/AgCl reference electrode (Metrohm, Ltd., Herisau, Switzerland) & Development of a simple instrument, without the need for sample preparation and inexpensive analysis, which can be performed by manufacturers & The usefulness of the e-tongue for the construction of a fast and economical tool supporting melissopalynological analysis, which can be routinely used in manufacturer & [147] \\ \hline \hline \end{tabular} Abbreviations: AHS—sour taste, ANS—sweet, SCS—bitter, CTS—salty, NMS—umami. PKS and CPS are responsible for all-round taste.  
\end{table} 
Table 3: _Cont._simulations that define the substance's taste or character [140]. In e-cigarette applications, potentiometric sensors are the most commonly used; they are cost-effective, easy to install, and closely mimic natural taste recognition [148]. Among these sensors, ion-selective electrodes (ISEs) are the most prevalent [141]. The potential can be determined by placing two electrodes in the solution to be analyzed, ensuring no current flows. The concentration of the component can be determined by measuring the change in potential relative to a reference electrode [76]. The main benefits of the electronic tongue (e-tongue) include its simplicity, especially when using impedance-based sensors; long-term stability, particularly with optical mass sensors; and the ability to customize it for specific compounds, especially with potentiometric sensors. Additionally, e-tongues can test foods containing harmful substances, such as mycotoxins.