A new review in Molecules by visiting MSc student Maxence Floch, Aynur Gunenc and Farah Hosseinian looks at how miniaturized electronic noses can monitor food quality and safety, with a focus on detecting lipid oxidation.
Oxidation is one of the main reasons fats and oils lose quality, and it matters for the lab’s emulsions and texture-modified foods. Small, low-cost sensors could let producers and researchers follow it during storage instead of relying only on laboratory tests.