SKLÁDAL, Petr. Smart bioelectronic tongues for food and drinks control. TrAC Trends in Analytical Chemistry. Oxford: Elsevier, 2020, vol. 127, JUN 2020, p. 1-10. ISSN 0165-9936. Available from: https://dx.doi.org/10.1016/j.trac.2020.115887.
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Basic information
Original name Smart bioelectronic tongues for food and drinks control
Authors SKLÁDAL, Petr (203 Czech Republic, guarantor, belonging to the institution).
Edition TrAC Trends in Analytical Chemistry, Oxford, Elsevier, 2020, 0165-9936.
Other information
Original language English
Type of outcome Article in a journal
Field of Study 10406 Analytical chemistry
Country of publisher United Kingdom of Great Britain and Northern Ireland
Confidentiality degree is not subject to a state or trade secret
WWW URL
Impact factor Impact factor: 12.296
RIV identification code RIV/00216224:14310/20:00116771
Organization unit Faculty of Science
Doi http://dx.doi.org/10.1016/j.trac.2020.115887
UT WoS 000542274400009
Keywords in English Biosensor; Enzyme sensor; Tyrosinase; Electrochemical sensor; Chemometric procedures
Tags rivok
Tags International impact, Reviewed
Changed by Changed by: prof. RNDr. Petr Skládal, CSc., učo 2202. Changed: 28/1/2021 23:00.
Abstract
The state of the art in the development and applications of bioelectronic tongues (BET) is critically reviewed with focus on food and beverages control and characterization. Within the last decade, enzymes represent the most common biorecognition element for BETs; the choice is rather limited and includes only well-known and robust enzymes specific to sugars (glucose oxidase, cellobiose dehydrogenase, fructose dehydrogenase), phenolic substances (tyrosinase, laccase), and pesticides (cholinesterases). Most reports focused on the analysis of wine, beer and fruit juices, milk and dairy products and olive oil. These products are classified in order to detect undesired adulterations and confirm the claimed composition. The highest potential for future is seen in the early detection of food spoilage and microbial contamination.
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