Use of Electronic Tongue to Determine Quality and Safety of Fresh Produce

Safety and quality of fresh produce is considered a high concern to the consumers and food industry. Traditional methods, like gas chromatography (GC) and high-performance liquid chromatography (HPLC), are expensive, time-consuming, and require skills to operate. Similarly, the sensory evaluation method has limitations to apply in the routing quality control evaluation due to its required time for evaluation and its complicated process. Electronic tongue (e-tongue) is an emerging technology and it is considered as low cost, rapid and accurate, reproducible, and sensitive method. Its applications covered different areas in food science, including safety, adulteration, quality control, quality assurance, monitoring process, and spoilage. This chapter presents the applications of e-tongue in the context of different selected fresh food produce.