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Metal oxides are ideal for the fabrication of gas sensors: they are sensitive to many gases while allowing the device to be simple, tiny, and inexpensive. Nonetheless, their lack of selectivity remains a limitation. In order to achieve good selectivity in applications with many possible interfering gases, the sensors are inserted into an electronic nose that combines the signals from nonselective sensors and analyzes them with multivariate statistical algorithms in order to obtain selectivity. This review analyzes the scientific articles published in the last decade regarding electronic noses based on metal oxide nanowires. After a general introduction, Section 2 discusses the issues related to poor intrinsic selectivity. Section 3 briefly reviews the main algorithms that have hitherto been used and the results they can provide. Section 4 classifies the recent literature into fundamental research, agrifood, health, security. In Section 5, the literature is analyzed regarding the metal oxides, the surface decoration nanoparticles, the features that differentiate the sensors in a given array, the application for which the device was developed, the algorithm used, and the type of information obtained. Section 6 concludes by discussing the present state and points out the requirements for their use in real-world applications.

Summary: In food technology, the term 'fermentation' encompasses a spectrum of microbial‐driven bioprocesses that preserve and improve the quality of raw materials, transforming them into new fermented products with minimal resource consumption. Furthermore, fermentation plays a crucial role in driving the eco‐friendly transformation of the agricultural industry. Within this domain, the fermented beverage sector stands out due to its consumer‐friendly appeal. To promote innovation in this field, there is a need for cost‐effective, versatile and sustainable techniques that can accelerate research and development activities. In the bioprocess sector, innovation management requires consideration of an array of variables, including diverse raw materials, various microorganisms and different fermentation parameters. Direct injection mass spectrometry (DIMS) technologies offer solutions for bioprocess monitoring, particularly in the analysis of volatile organic compounds (VOCs) and are constantly improving their performance in terms of sensitivity and specificity. Among the DIMS methods, proton transfer reaction‐mass spectrometry (PTR‐MS), when coupled with autosampling and customised data handling and analysis, has demonstrated its efficiency in studying VOCs associated with fermentation. This approach brings automation to data production and management, offers exceptional versatility akin to a sensor and aligns closely with the principles of green chemistry. In this perspective paper, after reviewing key aspects of modern fermentation practice, we showcase the application of PTR‐MS as a model to demonstrate its potential as sensor‐like approach to drive innovation within the fermented beverage sector. This approach enables swift, large‐scale assessments of multiple variables while providing comprehensive insights into the quality and safety of the final products. [ABSTRACT FROM AUTHOR]

Bacterial fermentation is considered to be a cost-effective means of generating desired flavour compounds from plant-based substrates. However, the wide range of substrates present in plants makes it challenging to understand how individual components impact on flavour volatile organic compound (VOC) production. To simplify this, a defined medium can be used to better understand VOCs production with regard to individual compounds. In the current study, the VOCs produced by the lactic acid bacterium, Levilactobacillus brevis WLP672, growing in a defined medium containing different carbon sources (either glucose (DM), fructose (DMFr) or citrate (DMCi)) under a range of fermentation conditions (time: 0, 7, and 14 days; and temperature: 25 and 35 °C) were assessed using proton transfer reaction time-of-flight mass spectrometry (PTR-ToF-MS). Among the detected mass peaks (m/z), after 7 days of fermentation, the concentrations of m/z 45.033 (t.i. acetaldehyde), m/z 49.011 (t.i. methanethiol), and m/z 89.060 (t.i. ethyl acetate) were significantly (p < 0.05) higher in DM at 35 °C than all other treatments at either temperature. The knowledge obtained will help to produce desirable LAB fermentation flavour VOCs or VOC mixtures that could be used in developing plant-based analogues with acceptable sensory properties. [ABSTRACT FROM AUTHOR]

Lactic acid bacteria (LAB) fermentation is a viable approach for producing plant-based flavour compounds; however, little is understood about the impact of different LAB strains and medium compositions on the production of volatile organic compounds (VOCs). This study investigated the impact of the addition of individual amino acids (AAs) (L-leucine, L-isoleucine, L-phenylalanine, L-glutamic acid, L-aspartic acid, L-threonine, or L-methionine) to a defined medium (DM) on the generation of VOCs (after 0, 7, and 14 days) by one of three LAB strains (Levilactobacillus brevis WLP672 (LB672), Lactiplantibacillus plantarum LP100 (LP100), and Pediococcus pentosaceus PP100 (PP100)), using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS). The concentration of m/z 45.031 (t.i. acetaldehyde) was significantly (p < 0.05) higher after 7 days of fermentation by LP100 in the DM supplemented with threonine compared to all other media fermented by all three strains. The concentrations of m/z 49.012 (t.i. methanethiol) and m/z 95.000 (t.i. dimethyl disulfide) were significantly (p < 0.05) higher after 7 days of fermentation by either LP100, PP100, or LB672 in the DM supplemented with methionine compared to all other media. Information on the role of individual AAs on VOCs generation by different LAB strains will help to guide flavour development from the fermentation of plant-based substrates. [ABSTRACT FROM AUTHOR]