Application of Sensory Evaluation, HS‐SPME GC‐MS, E‐Nose, and E‐Tongue for Quality Detection in Citrus Fruits

Being easy-to-use, cost-effective, robust, and capable of providing a fast analysis procedure, E-nose and E-tongue could be used as an alternative detection system to traditional analysis methods for characterizing food flavors. Based on those results, one can draw a conclusion that the fusion system composed of E-tongue and E-nose could guarantee a satisfying result in the prediction of sensory attributes and volatile components for fruit quality profile.