荧光
风味
食品科学
光致发光
化学
纳米技术
环境化学
材料科学
光电子学
物理
量子力学
作者
Xiaoxian Tian,Zheng Xiao-chun,Li Chen,Zhenyu Wang,Bai‐Tong Liu,Yongzhao Bi,Liang Li,Haonan Shi,Shaobo Li,Cheng Li,Dequan Zhang
标识
DOI:10.1016/j.foodchem.2024.140455
摘要
The real-time, precise qualitative and quantitative sensing of food flavor compounds is crucial for ensuring food safety, quality, and consumer acceptance. As indicators for food flavor labeling, it is vital to delve deep into the specific ingredient and content of food flavor compounds to assess the food flavor quality, but still facing huge challenges. Photoluminescent fluorescent probe technology, with fast detection and high sensitivity, has shown immense potentials in detecting food flavor compounds. In this review, the classification and optical sensing mechanism of photoluminescent fluorescent probe technology are described in detail. Besides, challenges in applying photoluminescent fluorescent probe technology to analyze food flavor compounds are outlined to indicate future research directions. We hope this review can provide an insight for the applications of photoluminescent fluorescent probe technology in the evaluation of food flavor quality in future.
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