The extraordinary capabilities of the biological sense of smell remain unmatched by electronic noses. Here, we present a revolutionary concept for next-generation electronic noses that integrates both specific and cross-reactive recognition principles within a single system. A novel biomimetic opto-electronic nose with enhanced performance based on Surface Plasmon Resonance Imaging (SPRI) was developed, combining cross-reactive peptides with selective Phage Display-derived peptides. Using Phage Display, five highly selective peptides were identified for detecting BTEX compounds (Benzene, Toluene, Ethylbenzene and Xylene). Experimental results demonstrate their high sensitivity and selectivity toward aromatic volatile organic compounds (VOCs), as well as the critical role of humidity in preserving peptide binding activity in the gas phase. The resulting biomimetic opto-electronic nose exhibits superior performance in the detection and discrimination of pure VOCs from various chemical families, as well as complex mixtures, including environmentally relevant pollutants. This proof-of-concept study establishes a foundation for the next generation of electronic noses, bridging biomimicry and optical sensing to achieve enhanced chemical recognition capabilities.

Comparative analysis of drying methods on the flavor and quality attributes of ginger (Zingiber officinale) using HS-GC-IMS and E-nose.

Classification of bacteria-contaminated urine using an electronic nose and machine learning analysis for early detection of urinary tract infection

Gelation mechanism dependent linear/nonlinear rheological behavior, structural characteristics, and application-related properties of bigels.

Study on the structure, allergenicity, gelation and flavor properties of shrimp muscle myofibrillar protein under the Action of Limosilactobacillus fermentum 6b.

• Sustainable e-nose systems enhance real-time monitoring of meat and seafood freshness • Metal oxide nanostructures and biodegradable sensors reduce environmental impact • AI and machine learning improve the detection of VOCs in spoilage assessment • Integration with IoT and smart packaging enables non-invasive freshness evaluation • Case studies show e-nose systems can reduce food waste and improve shelf-life control • Self-powered and MEMS-based sensors lower energy consumption in food quality monitoring Electronic nose (e-nose) sensor arrays have emerged as a crucial technology for meat and seafood preservation through their ability to detect volatile organic compounds (VOCs). The growing need for sustainable food preservation methods has driven significant developments in this field, particularly focusing on environmental responsibility and economic viability. This review examines recent innovations in e-nose technology, focusing on sustainable materials and energy-efficient designs. It analyzes developments in sensing materials, including metal oxide semiconductors and biodegradable components, along with energy-efficient innovations such as self-powered sensors and optimized arrays. The study also evaluates the integration of e-nose systems with spectroscopic methods, biosensors, and sustainable cloud computing solutions, supported by machine learning algorithms. The review reveals significant advancements in sustainable e-nose technology, demonstrating improved detection accuracy while maintaining environmental responsibility. Integration with complementary technologies has enhanced comprehensive quality assessment capabilities. Case studies in meat and seafood preservation showcase the technology's potential for reducing food waste and improving monitoring efficiency. While challenges remain in optimizing sensor selectivity and stability for low-concentration VOCs, ongoing developments in sustainable materials and energy-efficient designs indicate promising future applications in food preservation practices. These innovations contribute to both environmental sustainability and economic feasibility in the food industry.

Mechanistic insights into off-flavor masking of textured soy protein using a Maillard reaction system with D-xylose and sulfur-containing amino acids.

Digital olfaction potential for quality aroma discrimination in table olive breeding programs

China-grown American ginseng, namely Panax quinquefolius (PQ), faces significant limitations in food industry applications due to its undesirable flavor. Moist-heat and hot-air treatments (MHHA) are one of the main methods for processing PQ. However, its impact on both flavor and functional components of PQ remained unclear. To address this issue, we proposed a three-step strategy termed "HE + H + EH", comprising the integration of human sensory evaluation and electronic tongue (HE), HPLC‑Q‑TOF‑MS (H), and the integration of electronic nose and HS‑GC‑IMS (EH). Human sensory evaluation and electronic tongue analysis demonstrated that MHHA effectively improved the taste of PQ by significantly reducing its bitterness while enhancing its umami taste. Using HPLC‑Q‑TOF‑MS, we identified 75 compounds in PQ and 90 in processed Panax quinquefolius (PPQ). Notably, the content of five bitter malonylginsenosides decreased significantly, which contributed to the reduction in PQ's bitterness. Meanwhile, five newly generated rare bioactive saponins were detected: vinaginsenoside R7, ginsenosides Rk1, Rg5, Rg6, and Rh4. Electronic nose and HS‑GC‑IMS analyses revealed that MHHA reduced the levels of undesirable odorants. This study highlighted the role of MHHA in improving the flavor and generating functional ingredients in PQ. These findings provided a solid foundation for the application of PQ in food development.

Olfaction-based biosensor technology in cattle reproduction: Current status and future perspectives.

Comprehensive quality evaluation of ultrasound-assisted fermented Yuluxiang pear juice: Physicochemical characteristics, antioxidant activity, and multi-dimensional flavor analysis.

Electronic nose (e-nose) technology, as an emerging non-invasive diagnostic tool, has demonstrated considerable potential in the diagnosis and management of bronchial asthma. By mimicking the human olfactory system, this technology utilizes gas sensor arrays combined with pattern recognition algorithms to enable rapid analysis and identification of volatile organic compounds (VOCs) in the exhaled breath of patients with asthma. Accumulating evidence suggests that e-nose systems can discriminate between asthma patients and healthy individuals with relatively high accuracy, and they have also shown promising performance in asthma phenotyping. Compared with conventional pulmonary function tests, e-nose technology offers distinct advantages, including cost-effectiveness, rapid response, and non-invasiveness. These features make it particularly suitable for populations requiring repeated dynamic assessment or those unable to perform high-quality pulmonary function testing. However, current evidence is primarily derived from exploratory studies, and heterogeneity exists across studies in terms of population characteristics and methodologies. This highlights the need for further standardized research to improve the consistency and reproducibility of findings.

Correlation between nutrient composition and key flavor compounds in chicken soup: Insights from different chicken sources.

Hepatocellular carcinoma (HCC), the third leading cause of cancer-related mortality, is often diagnosed late due to lack of early symptoms. Electronic nose (eNose) technology has been used to detect volatile organic compounds (VOCs) in exhaled breath with moderate accuracy. This study investigated eNose versus gas chromatography-mass spectrometry (GC-MS) for volatolomic analysis of blood and urine headspace to improve HCC diagnosis. A prospective study enrolled 110 volunteers at Alexandria University Hospital, with 98 included (48 HCC patients, 50 matched controls) under strict criteria and ethical approval. Blood and urine samples were collected, clinically characterised, and analysed for alpha-fetoprotein (AFP) and haematological parameters, then blindly tested using a portable eNose with ten metal oxide sensors. Complementary GC-MS analysis with rigorous calibration enabled robust identification and quantification of halogenated and aromatic VOCs. HCC patients and controls were similar in age and sex, but HCC patients had lower body weight, haemoglobin, and platelet counts, with markedly elevated AFP and most classified at advanced Barcelona Clinic Liver Cancer (BCLC) stage IIIB. eNose analysis revealed distinct VOC signatures, with PCA outperforming LDA (> 85% accuracy in blood, ~ 100% in urine). GC-MS analysis confirmed disease-specific metabolic fingerprints, characterized by increased accumulation of halogenated compounds and reduced levels of aromatic hydrocarbons, including 1,1-dichloroethane. VOC profiling using eNose and GC-MS reliably distinguished advanced stage HCC patients from healthy controls, underscoring its promise as a fast, non-invasive diagnostic tool for improved HCC clinical management.

The volatile metabolome, or volatilome, contains a wealth of information regarding individual health. Two parallel approaches can detect patterns of these volatile metabolites: chemometric analyses employing gas chromatography-mass spectrometry (GC-MS) or "noses" (trained animals or so-called electronic noses). While "noses" are exquisite odor discrimination tools, chemometric analyses are superior for determining the chemical identity of odorants related to disease conditions. Without identifying compounds altered by disease, it is difficult to uncover the responsible mechanism(s) and develop effective diagnostic tools. To understand how viral pathogens may alter the human volatilome, we collected saliva from healthy patients and patients with confirmed viral infections. Using headspace GC-MS analyses, we examined associations between 85 salivary volatiles and specific viral pathogens. Twenty-eight salivary volatiles were up- or downregulated (in relation to the healthy condition) by infection with one or more viral pathogens. Further examination indicated that salivary volatiles encode some level of viral specificity. In particular, SARS-CoV-2 infection produced a unique volatile pattern differing from several other common viral respiratory infections.IMPORTANCEThis research examined alterations of the salivary volatilome caused by confirmed respiratory virus infections. Results indicate that the salivary volatilome may specify the offending pathogen for improved clinical outcomes.

Soy sauce produced by the traditional Chinese 'bask in daytime and dewed at night' fermentation method is believed to have a unique flavor profile compared with commercial soy sauces. However, systematic comparative studies on differences in their volatile organic compounds are lacking. This study aimed to characterize and compare the volatile flavor profiles of traditional soy sauce (TSS) and two commercial soy sauces (CSS-H and CSS-C) using an electronic nose (E-nose) and gas chromatography-ion mobility spectrometry. An E-nose combined with principal component analysis clearly separated the three samples, with a cumulative contribution rate exceeding 99%. A total of 88 volatile organic compounds were identified and classified into 12 chemical groups. Traditional soy sauce contained significantly higher levels of key aldehydes such as phenylacetaldehyde and 3-methylsulfanylpropanal, which contributed to roasted and robust soy notes. The CSS-H sauce was dominated by esters, including ethyl 2-hydroxypropanoate and acetic acid ethyl ester, imparting sweet and fruity aromas. The CSS-C sauce was characterized by abundant ketones, such as 2-propanone and terpenes like camphene, yielding sweet and caramel-like notes. The fermentation method critically determined the volatile composition of soy sauce. The traditional process yielded a more complex, aldehyde-rich profile, whereas commercial sauces contained a greater proportion of esters and ketones. These findings provide a scientific basis for geographical indication protection of traditional soy sauce and offer potential quality markers for industrial optimization. © 2026 Society of Chemical Industry.

Comparative analysis of volatile profiles in 39 cultivars of Chinese chives and establishment of flavor fingerprints.

Effect of pretreatment methods on the physicochemical properties of brown rice powder.

Single-walled carbon nanotubes (SWCNTs) are among the most promising carbon nanomaterials available today. However, in their pristine form, SWCNTs tend to aggregate into bundles, and due to their high aspect ratio, these bundles form highly entangled agglomerates. This aggregation significantly hinders their widespread application across various fields. In this work, we present a method for the deep oxidation of SWCNTs, which enables the production of nanotubes with a high content of hydroxyl, carboxyl, and carbonyl groups. The introduction of these functional groups facilitates the separation of bundles and the deagglomeration of SWCNTs down to individual tubes, all while preserving the original tubular morphology and preventing their transformation into nanoribbons. Moreover, in addition to addressing the challenge of SWCNT agglomeration, we propose the concept of creating a chemical platform based on deeply oxidized SWCNTs for the synthesis of a new class of compounds - directly functionalized SWCNTs bearing various organic groups. This approach paves the way for the development of a wide array of previously unknown functional materials with significant potential for use in diverse devices, ranging from electrochemical energy storage systems and supercapacitors to organic solar cells, spintronic devices, and gas sensing and biosensing systems, including electronic nose technologies.

Penaeuschinensis is an economically important seafood species valued for its nutritional quality and global market demand. However, its high perishability makes it highly susceptible to rapid quality deterioration during refrigerated storage, primarily due to microbial proliferation, enzymatic activity, and oxidative reactions. To address these challenges, this study proposes a sustainable chitosan-based coating incorporating a citric acid–choline chloride deep eutectic agent (CA-DEA) as an innovative preservation strategy for shrimp. The composite coating demonstrated markedly enhanced antioxidant and antibacterial activities compared to CTS or CA-DEA alone. The CTS-CA-DEA coating effectively preserved shrimp quality over 8 days of refrigerated storage, as evidenced by reduced discoloration, moisture loss, and textural degradation during storage. These quality improvements were accompanied by greater stability of key biochemical indicators, including peroxide value, pH, total volatile basic nitrogen, and protein content, indicating a slower progression of spoilage reactions. Electronic nose analysis further revealed a reduced generation of lipid- and protein-derived volatile compounds associated with shrimp deterioration, consistent with the observed physicochemical changes. Based on the accepted TVB-N acceptability threshold (30–35 mg/100 g), the CTS-CA-DEA treatment prolonged the estimated acceptable refrigerated storage period to approximately 7 days, compared with only about 4 days for the uncoated control, clearly demonstrating the beneficial effect of the composite antimicrobial coating. Collectively, these results demonstrate that the CTS-CA-DEA coating is an eco-friendly preservation strategy that integrates barrier protection, antimicrobial activity, and antioxidant defense, thereby extending refrigerated shelf life while maintaining shrimp quality.