Recent Advances in Electronic Eye, Electronic Nose, and Electronic Tongue in Sensory Evaluation of Food: A Review

ABSTRACT This study reviewed recent advances in electronic eye, electronic nose and electronic tongue in sensory evaluation of food. Significant progress has been made in using electronic eyes, noses, and tongues for objective food sensory evaluation, but research gaps include improving sensor technology for stability and selectivity, standardizing testing protocols, and developing more robust, low‐cost portable devices. The novelty lies in the move from single‐device applications to integrated, multisensory systems (e‐nose, e‐tongue, e‐eye) that provide a more holistic and accurate picture of sensory properties. A novel approach is to combine the data from multiple artificial senses (electronic nose, tongue, and eye) to create a more comprehensive and reliable evaluation, often resulting in 8%–25% higher accuracy than a single instrument. The application of more advanced AI and machine learning techniques beyond traditional chemometrics like principal component analysis (PCA) will be a novel approach. This includes deep learning, neural networks, and specialized algorithms that can process high‐dimensional sensor data more efficiently and accurately for tasks such as food authentication and quality prediction. Novel sensor designs, such as ratiometric electrochemical sensors, offer improved signal stability and noise cancelation. These dual‐signal processing capabilities provide more accurate and reproducible measurements by internally correcting for background interference. Future outlooks point toward advanced data processing with deep learning, real‐time online quality control in production, and a greater role in rapid food safety analysis. Although electronic senses are effective for many food types, their performance is still limited by complex food matrices. Factors like water vapor, high fat content, and complex volatile profiles can interfere with electronic nose sensors, requiring more research to enhance selectivity. While portable options exist, making electronic sensors affordable for widespread consumer and small‐business use requires significant progress in cost‐effective manufacturing and miniaturization. Incorporating biological recognition elements, such as enzymes and antibodies, into electronic sensor platforms allows for highly specific detection of complex analytes like pathogenic microorganisms and mycotoxins. The future will see electronic senses integrated into smart systems for real‐time, remote monitoring throughout the food supply chain.