Page 59 - FoodFocusThailand No.241 May 2026

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FROM SENSORS TO SENSES:

THE INTEGRATION OF ADVANCED
INSTRUMENTAL ANALYSIS INTO SENSORY EVALUATION

In the future food industry, product development is no longer focused only on nutritional value or health-
related functionalities. To achieve commercial success, products must effectively meet consumer
expectations for sensory experience, including aroma, taste, and overall perception. “From Sensors to
Senses” bridges the gap between instrumental data and human perception. This approach demonstrates
that sensory evaluation is essential in food product development. Sensory attributes—aroma, flavor, taste,
and texture—directly affect consumer preferences and determine product acceptance.

However, traditional sensory evaluation methods that rely detection of volatile compounds. The system is integrated
on human assessors—whether trained panels or consumer with an odor database to generate high-resolution “odor
groups—have several limitations. These methods are fingerprints.” Unlike conventional sensor array-based E-nose
variable due to subjectivity, can cause sensory fatigue when systems, where volatile compounds interact directly with
evaluating many samples, and require much time and money. sensor surfaces, causing electrical signal changes, the
Over the past two decades, researchers have developed Heracles E-nose separates individual volatile components
instrumental analytical technologies under the “From Sensors prior to detection. These signals are then processed using
to Senses” framework to overcome these limitations. These pattern recognition techniques and linked to an aroma
technologies cover multiple sensory dimensions: Electronic compound database (e.g., AroChemBase) to interpret
Nose analyzes aroma, Electronic Tongue evaluates sensory descriptors, thereby mimicking human olfactory
taste, and texture analyzers assess texture. These tools perception. This approach allows for effective classification
provide objective, quantitative sensory evaluation, improve and comparison of samples based on their aroma profiles.
consistency, and reduce subjectivity compared to traditional
human panels. When combined with human sensory E-tongue: A Human Taste Mimicking System
evaluation, these instrumental approaches offer several The Electronic Tongue (E-tongue) is a system composed of
key benefits. First, they provide a more comprehensive and multiple sensor electrodes (multi-sensor array) designed to
efficient framework for food research and development. analyze dissolved substances, particularly taste attributes
In addition, they help overcome the limitations of individual such as salty, sour, bitter, and umami, in a manner analogous
methods. As a result, this integration enhances the ability to to taste receptors on the human tongue. The system typically
develop products that meet both scientific quality standards employs potentiometric sensors (e.g., ChemFET technology),
and consumer expectations. which responds to chemical components in the sample by
measuring changes in electrical potential (conductivity).
E-Nose: A Simulated Human Olfactory System These responses are subsequently transformed into a “taste
In this study, the principle of the Electronic Nose fingerprint,” enabling quantitative analysis and comparison
(E-nose) is illustrated using the Heracles E-nose as a of taste profiles across different samples.
representative system. The Heracles system is based on fast
gas chromatography (fast GC) coupled with a flame ionization
detector (FID), enabling rapid and accurate separation and
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