![]() ![]() Foods are composed of wide ranges of ingredients and matrices, and thus these instrumental and biological assays require professional skills and extensive time for sample preparation. Biological contaminations of foods have been determined by molecular and biological methods such as PCR (polymerase chain reaction), counting of microorganism colonies, and metagenomic analysis 1. Specific compounds indicating the progress of food poison are separated and identified through the pretreatment and chromatographic analysis. The assessment of food poison depends on classical instrumental analysis methods including GC (gas chromatography) and HPLC (high performance liquid chromatography) after destructive extraction and preparation of analytes, target toxic compounds by physical and chemical pretreatments of food samples. Given that the bacterial species producing DMS or TMA along with toxins were found in the oyster, the bacterial contamination-driven food deterioration is rapidly monitored using the bioelectronic nose with a targeted non-destructive freshness marker. However, the bioelectronic nose incorporating human olfactory receptor peptides with the carbon nanotube field-effect transistor sensed trimethylamine (TMA) from the oyster at 2 days post-harvest with suggesting early recognition of oysters’ quality and freshness deterioration. The GC-MS analysis recognized the reduction of freshness by detecting a generation of dimethyl sulfide (DMS) from the headspace of oyster in a refrigerator (4 ☌) at 4 days post-harvest. The sensory evaluation indicated that the acceptability and flavor deteriorated gradually during post-harvest storage (4 ☌) for 6 days. In this study, we demonstrate a non-destructive and rapid food freshness monitoring system by a triangular study of sensory evaluation, gas chromatography-mass spectroscopy (GC-MS), and a bioelectronic nose. However, the conventional analysis of seafood deterioration using chromatography instruments and bacterial colony counting depends on time-consuming and food-destructive treatments. ![]() ![]() Because the freshness of seafood determines its consumer preference and food safety, the rapid monitoring of seafood deterioration is considered essential. ![]()
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