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Tailoring a Nanozyme-Based Electronic Tongue for Coffee Flavor Evaluation: Transcending Molecular Identification

https://doi.org/10.2139/ssrn.6480150
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Bioelectronic tongue: Current status and perspectives
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Chemically modified carbon nitride-chitin-acetic acid hybrid as a metal-free bifunctional nanozyme cascade of glucose oxidase-peroxidase for “click off” colorimetric detection of peroxide and glucose
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RID serve as a more appropriate measure than phenol sulfuric acid method for natural water-soluble polysaccharides quantification
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Revealing flavor improvement in whey-based cold brew coffee: characteristic flavor compounds and formation mechanisms
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Accumulation of flavor precursors and markers belonging to different primary processing Coffea arabica beans
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Bioelectronic tongue dedicated to the analysis of milk using enzymes linked to carboxylated-PVC membranes modified with gold nanoparticles
inferredcites →https://doi.org/10.1016/j.foodres.2014.02.030openalex-snapshot
Complexity of coffee flavor: A compositional and sensory perspective
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Characterization of the volatile flavor profiles of Zhenjiang aromatic vinegar combining a novel nanocomposite colorimetric sensor array with HS-SPME-GC/MS
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Rapid identification of coffee species and origin using affordable multi-channel spectral sensor combined with machine learning
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The application of coffee-ring effect in analytical chemistry
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Electronic noses and electronic tongues for the agricultural purposes
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Multienzyme Cascades Based on Highly Efficient Metal–Nitrogen–Carbon Nanozymes for Construction of Versatile Bioassays
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Identification of Compounds that Negatively Impact Coffee Flavor Quality Using Untargeted Liquid Chromatography/Mass Spectrometry Analysis
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Kinetic Profiling of Oxidoreductase-Mimicking Nanozymes: Impact of Multiple Activities, Chemical Transformations, and Colloidal Stability
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Self-powered electronic tongue
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