Enhanced pH-sensitive anthocyanin film based on chitosan quaternary ammonium salt: A promising colorimetric indicator for visual pork freshness monitoring.

An intelligent pH response indicator film is an easy-to-use device for the real-time monitoring of meat freshness during transport and storage. Therefore, a novel pH-sensitive anthocyanin indicator film composed of polyvinyl alcohol-blueberry anthocyanin (BA)-2-hydroxypropyltrimethyl ammonium chloride chitosan (HACC) called PAH-2.0 with 1.2 mg/mL HACC to monitor meat freshness using HACC as the colorimetric enhancer has been developed. BA and HACC were mixed and immobilized in the polyvinyl alcohol matrix by hydrogen bonds, as confirmed via Fourier-transform infrared spectroscopy and X-ray diffraction. The inclusion of HACC improved the color stability and antioxidant and antibacterial properties of the PAH-2.0 film. When applied to pork for freshness monitoring at 4 °C, three freshness stages, including fresh, sub-fresh, and spoiled, could be clearly distinguished based on the color variations of the PAH-2.0 film. The distinct hierarchical color change from purple to blue-violet and finally to grayish-blue was highly correlated with the indicators of pork freshness: pH values, total volatile basic nitrogen, and total viable count. This study provides a simple and promising approach for fabricating meat freshness indicator films with high color recognition accuracy, thereby offering new possibilities for visual meat freshness monitoring.

Fabrication and application of gold nanoparticles functionalized polymer monolith in spin column for the determination of S-nitrosoglutathione in meat.

S-nitrosoglutathione (GSNO) is the most important S-nitrosothiol in vivo, which could affect the quality of meat by participating in calcium release, glucose metabolism, proteolysis and apoptosis, therefore may potentially serve as a marker for meat freshness. In this work, a solid-phase extraction (SPE) monolithic spin column modified with gold nanoparticles was prepared for GSNO extraction. The optimized SPE-LC-MS/MS method for GSNO quantification displays low limit of detection (0.01 nM), good precision (RSD < 15 %) and acceptable recovery (> 77.7 %). Furthermore, this approach has been applied to monitor GSNO levels in beef and pork stored at -20 °C for different days, showing that endogenous GSNO level increases during prolonged storage and could be employed as a marker to evaluate the freshness of ice stored meat. Additionally, the monolithic spin column remains in good quality after a half-year storage, which is promising to develop into commercial enrichment kit for endogenous GSNO analysis.

Explainable Feature Engineering for Multi-Modal Tissue State Monitoring Based on Impedance Spectroscopy.

One of the most promising approaches to food quality assessments is the use of impedance spectroscopy combined with machine learning. Thereby, feature selection is decisive for a high classification accuracy. Physically based features have particularly significant advantages because they are able to consider prior knowledge and to concentrate the data into pertinent understandable information, building a solid basis for classification. In this study, we aim to identify physically based measurable features for muscle type and freshness classifications of bovine meat based on impedance spectroscopy measurements. We carry out a combined study where features are ranked based on their F1-score, cumulative feature selection, and t-distributed Stochastic Neighbor Embedding (t-SNE). In terms of features, we analyze the characteristic points (CPs) of the impedance spectrum and the model parameters (MPs) obtained by fitting a physical model to the measurements. The results show that either MPs or CPs alone are sufficient for detecting muscle type. Combining capacitance (C) and extracellular resistance (Rex) or the modulus of the characteristic point Z1 and the phase at the characteristic frequency of the beta dispersion (Phi2) leads to accurate separation. In contrast, the detection of freshness is more challenging. It requires more distinct features. We achieved a 90% freshness separation using the MPs describing intracellular resistance (Rin) and capacitance (C). A 95.5% freshness separation was achieved by considering the phase at the end of the beta dispersion (Phi3) and Rin. Including additional features related to muscle type improves the separability of samples; ultimately, a 99.6% separation can be achieved by selecting the appropriate features.

Ammonia/pH super-sensitive colorimetric labels based on gellan gum, sodium carboxymethyl cellulose, and dyes for monitoring freshness of lamb meat.

This study aimed to develop an ammonia and pH super-sensitive label by incorporating methyl red and bromothymol blue (MR-BTB, MB) into gellan gum/sodium carboxymethyl cellulose (GG/CMC-Na, GC). Furthermore, E-nose as an auxiliary tool combined with the labels to monitor meat freshness. Results showed that MB had more color change than pure MR or BTB, and the detection limit of ammonia about the MR-BTB (1:2) group was only 2.82 ppm. The addition of MB significantly increased tensile strength, moisture content, and water solubility, but decreased elongation at break and transmittance of the GC label (p < 0.05). The result of FTIR and SEM indicated the formation of hydrogen bonds and well compatibility between MB and GC. Furthermore, the color of the GC-10.0MB label was constantly obviously changing during meat storage, indicating that the GC-10.0MB label had great potential for monitoring the freshness of the lamb meat. A high correlation was found between ΔE of GC-10.0MB label and TVB-N (R2 = 0.9092) and pH (R2 = 0.9114) of meat. Interestingly, the high correlation between ΔE of GC-10.0 MB label and the response value of S2 (R2 = 0.7531), S6 (R2 = 0.9921), and S7 sensor (R2 = 0.8325) of E-nose was also found.

Development of amine-sensitive intelligent film with MIL-100(Fe) as function filler based on anthocyanins/pectin for monitoring chilled meat freshness.

To enhance the amine-sensitivity of intelligent films for accurate monitoring of chilled meat freshness, different additions (0, 1, 2, 3 wt%) of MIL-100(Fe) were incorporated into the matrix composed of anthocyanins (ANs) and pectin (P). Results indicated that the tensile strength, thermal stability, barrier performance and absorption capacity of the films with MIL-100(Fe) were improved significantly (p < 0.05). Especially, the film with 2 % MIL-100(Fe) exhibited the best performance due to its compact structure and the highest crystallinity. Additionally, adsorption isotherms of the films with MIL-100(Fe) were fitted on the Langmuir and the Freundlich isotherm, and adsorption kinetics were fitted on the pseudo-second-order model and Elovich model, respectively (R2 > 0.96), suggesting a combined mechanism of chemisorption and intraparticle diffusion. Besides, when the films were exposed in ammonia environment, they changed color from purple to blue-violet, finally to green. Ultimately, film with 2 % MIL-100(Fe) was used to monitor the chilled meat freshness, as expected, similar color variation was observed at three stages of meat freshness (fresh, sub-fresh, and spoiled), which enabled the accurate differentiation of meat freshness. Thus, films with MIL-100(Fe) demonstrated the potential to be amine-sensitive intelligent packaging for monitoring chilled meat freshness in real time.

Deep learning-assisted flavonoid-based fluorescent sensor array for the nondestructive detection of meat freshness.

Gas sensors containing indicators have been widely used in meat freshness testing. However, concerns about the toxicity of indicators have prevented their commercialization. Here, we prepared three fluorescent sensors by complexing each flavonoid (fisetin, puerarin, daidzein) with a flexible film, forming a fluorescent sensor array. The fluorescent sensor array was used as a freshness indication label for packaged meat. Then, the images of the indication labels on the packaged meat under different freshness levels were collected by smartphones. A deep convolutional neural network (DCNN) model was built using the collected indicator label images and freshness labels as the dataset. Finally, the model was used to detect the freshness of meat samples, and the overall accuracy of the prediction model was as high as 97.1%. Unlike the TVB-N measurement, this method provides a nondestructive, real-time measurement of meat freshness.

Fast real-time monitoring of meat freshness based on fluorescent sensing array and deep learning: From development to deployment.

A fluorescent sensor array (FSA) combined with deep learning (DL) techniques was developed for meat freshness real-time monitoring from development to deployment. The array was made up of copper metal nanoclusters (CuNCs) and fluorescent dyes, having a good ability in the quantitative and qualitative detection of ammonia, dimethylamine, and trimethylamine gases with a low limit of detection (as low as 131.56 ppb) in range of 5 âˆ¼ 1000 ppm and visually monitoring the freshness of various meats stored at 4 °C. Moreover, SqueezeNet was applied to automatically identify the fresh level of meat based on FSA images with high accuracy (98.17 %) and further deployed in various production environments such as personal computers, mobile devices, and websites by using open neural network exchange (ONNX) technique. The entire meat freshness recognition process only takes 5 âˆ¼ 7 s. Furthermore, gradient-weighted class activation mapping (Grad-CAM) and uniform manifold approximation and projection (UMAP) explanatory algorithms were used to improve the interpretability and transparency of SqueezeNet. Thus, this study shows a new idea for FSA assisted with DL in meat freshness intelligent monitoring from development to deployment.

Wireless Sensor for Meat Freshness Assessment Based on Radio Frequency Communication.

Wireless communication technologies, particularly radio frequency (RF), have been widely explored for wearable electronics with secure and user-friendly information transmission. By exploiting the operational principle of chemically actuated resonant devices (CARDs) and the electrical response observed in chemiresistive materials, we propose a simple and hands-on alternative to design and manufacture RF tags that function as CARDs for wireless sensing of meat freshness. Specifically, the RF antennas were meticulously designed and fabricated by lithography onto a flexible substrate with conductive tape, and the RF signal was characterized in terms of amplitude and peak resonant frequency. Subsequently, a single-walled carbon nanotube (SWCNT)/MoS2/In2O3 chemiresistive composite was incorporated into the RF tag to convey it as CARDs. The RF signal was then utilized to establish a correlation between the sensor's electrical response and the RF attenuation signal (reflection coefficient) in the presence of volatile amines and seafood (shrimp) samples. The freshness of the seafood samples was systematically assessed throughout the storage time by utilizing the CARDs, thereby underscoring their effective potential for monitoring food quality. Specifically, the developed wireless tags provide cumulative amine exposure data within the food package, demonstrating a gradual decrease in radio frequency signals. This study illustrates the versatility of RF tags integrated with chemiresistors as a promising pathway toward scalable, affordable, and portable wireless chemical sensors.

Critical review and recent advances of emerging real-time and non-destructive strategies for meat spoilage monitoring.

Monitoring and evaluating food quality, especially meat quality, has received a growing interest to ensure human health and decrease waste of raw materials. Standard analytical approaches used for meat spoilage assessment suffer from time consumption, being labor-intensive, operation complexity, and destructiveness. To overcome shortfalls of these traditional methods and monitor spoilage microorganisms or related metabolites of meat products across the supply chain, emerging analysis devices/systems with higher sensitivity, better portability, on-line/in-line, non-destructive and cost-effective property are urgently needed. Herein, we first overview the basic concepts, causes, and critical monitoring indicators associated with meat spoilage. Then, the conventional detection methods for meat spoilage are outlined objectively in their strengths and weaknesses. In addition, we place the focus on the recent research advances of emerging non-destructive devices and systems for assessing meat spoilage. These novel strategies demonstrate their powerful potential in the real-time evaluation of meat spoilage.

Dual-Modal Bimetallic Nanozyme-Based Sensing Platform Combining Colorimetric and Photothermal Signal Cascade Catalytic Enhancement for Detection of Hypoxanthine to Judge Meat Freshness.

Considering the enormous demand for meat in people's daily lives, the development of efficient meat freshness assays is of great significance for safeguarding food safety. Here, a novel bimetallic nanozyme Fe@CeO2 with high peroxidase-like activity was first synthesized by embedding ferrocenecarboxylic acid (Fc) into hollow CeO2 nanospheres, which combined with xanthine oxidase (XOD) to develop a self-supplying H2O2-facilitated enzymatic cascade catalytic system of XOD + Fe@CeO2, yielding a meat freshness indicator hypoxanthine (Hx)-responsive colorimetric and photothermal dual-mode analytical platform for judging meat freshness upon the assistance of 3,3',5,5'-tetramethylbenzidine (TMB). Owing to the catalytic activity of XOD to convert Hx into H2O2, Fe@CeO2 rapidly dissociated it into •OH via a peroxidase activity-triggered Fenton-like reaction, emerging a typical enzymatic cascade catalytic reaction. As a result, the colorless TMB was oxidized to be the product of dark-blue oxTMB by •OH, with a chromogenic reaction-driven absorption enhancement at 652 nm, which endowed it with a significant photothermal effect under 660 nm laser irradiation. On this basis, an Hx concentration-dependent colorimetric and photothermal dual-mode signal cascade catalytic enhancement sensing platform was proposed by integrating with a Color Picker App-installed smartphone and a 660 nm laser-equipped handheld thermal imager, achieving the onsite quantitative, reliable, and visual detection of Hx in real meat samples for judging meat freshness with acceptable results. Notably, the colorimetric and photothermal dual-mode signal cascade catalytic enhancement improved not only the reliability but also the sensitivity of the assay, which provided new insights for efficient onsite visual monitoring of meat freshness to safeguard food safety.

Multiplex Detection of Biogenic Amines for Meat Freshness Monitoring Using Nanoplasmonic Colorimetric Sensor Array.

Biogenic amines (BAs) were presented as significant markers for the evaluation of the spoilage of meat and meat products. In this work, a colorimetric sensor array was developed for the discrimination and detection of spermine (SP), spermidine (SD), histamine (HS), and tryptamine (TP) as important BAs in food assessment. For this aim, two important spherical plasmonic nanoparticles, namely gold nanoparticles (AuNPs) and silver nanoparticles (AgNPs), were utilized as the sensing elements of the probes. The cross-reactive interaction of the target biogenic amines and the plasmonic nanoparticles caused the aggregation-induced UV-Vis spectra changes, which were accompanied by visual color variation in the solution. The collected responses were analyzed by principal component analysis-linear discrimination analysis (PCA-LDA) to classify the four BAs. This colorimetric sensor array can also discriminate between the individual BAs and their mixture accurately. Partial least squares regression (PLS-R) was also utilized for quantitative analysis of the BAs. The wide linear concentration ranges of 0.1-10.0 µM for the four BAs and desirable figures of merits (FOMs) showed the potential of the developed sensor for quantitative detection of the BAs. Finally, the practical ability of the developed probe was studied by the determination of the BAs in the meat samples, which successfully proved the potential of the colorimetric sensor array in a food sample.

Rapid and visual evaluation the internal corruption of meat tissue by a designed near-infrared fluorescence probe with a broad pH response range.

Rapid and visual evaluation the internal corruption of meat tissue is closely related to public health. The pH change caused by glycolysis and amino acid decomposition is an important indicator of meat freshness. Herein, we designed a pH-responsive NIR fluorescent probe (Probe-OH) based on protonation/deprotonation for monitoring the internal corruption of meat tissue. Probe-OH was synthesized by a stable hemicyanine skeleton with phenolic hydroxyl group, which exhibited excellent performances such as high selectivity, high sensitivity, fast response time (60 s), a broad pH-responsive range of 4.0-10.0, and superior spatio-temporal sampling ability. In addition, we conducted a paper chip platform to measure pH value in different meat samples (pork and chicken), which is convenient to evaluate pH value of meat by observing the color changes of paper strips. Furthermore, in combination with the NIR advantages of fluorescence imaging, Probe-OH was successfully applied to assess the freshness of pork and chicken breasts, and the structural changes of muscle tissue can be clearly observed under confocal microscope. The results of Z-axis scanning showed that Probe-OH could penetrate into the interior to monitor the internal corruption of meat tissue, the fluorescence intensity changes with scanning height in the meat tissue section, and reaches its maximum at 50 µm. To the best of our knowledge, there have been no reports of fluorescence probe being used to image the inside of meat tissue section so far. It is expected that we can provide a new rapid, sensitive, near-infrared fluorescence method for assessment of the freshness in the internal organization of meat.

Assessing Meat Freshness via Nanotechnology Biosensors: Is the World Prepared for Lightning-Fast Pace Methods?

In the rapidly evolving field of food science, nanotechnology-based biosensors are one of the most intriguing techniques for tracking meat freshness. Purine derivatives, especially hypoxanthine and xanthine, are important signs of food going bad, especially in meat and meat products. This article compares the analytical performance parameters of traditional biosensor techniques and nanotechnology-based biosensor techniques that can be used to find purine derivatives in meat samples. In the introduction, we discussed the significance of purine metabolisms as analytes in the field of food science. Traditional methods of analysis and biosensors based on nanotechnology were also briefly explained. A comprehensive section of conventional and nanotechnology-based biosensing techniques is covered in detail, along with their analytical performance parameters (selectivity, sensitivity, linearity, and detection limit) in meat samples. Furthermore, the comparison of the methods above was thoroughly explained. In the last part, the pros and cons of the methods and the future of the nanotechnology-based biosensors that have been created are discussed.

Molecularly Imprinted Polymer-Based Electrochemical Sensor for Rapid and Selective Detection of Hypoxanthine.

In this paper, we report on the coupling of an electrochemical transducer with a specifically designed biomimetic and synthetic polymeric layer that serves as a recognition surface that demonstrates the molecular memory necessary to facilitate the stable and selective identification of the meat-freshness indicator hypoxanthine. Consumer preferences and the food safety of meat products are largely influenced by their freshness, so it is crucial to monitor it so as to quickly identify when it deteriorates. The sensor consists of a glassy-carbon electrode, which can be regenerated in situ continuously, functionalized with molecularly imprinted polymers (MIPs) and a nanocomposite of curcumin-coated iron oxide magnetic nanospheres (C-IO-MNSs) and multiwalled carbon nanotubes (MWCNTs) that enhance the surface area as well as the electroactive characteristics. The electrochemical behavior of the fabricated sensor was analyzed by both cyclic voltammetry (CV) and electrochemical impedance spectroscopy (EIS). Differential pulse voltammetric studies revealed the rapid response of the proposed sol-gel-MIP/MWCNT/C-IO-MNS/GCE sensor to hypoxanthine in a concentration range of 2-50 µg/mL with a lower limit of detection at 0.165 µg/mL. Application of the newly fabricated sensor demonstrated acceptable recoveries and satisfactory accuracy when used to measure hypoxanthine in different meat samples.

Fabrication of multifunctional materials based on chitosan/gelatin incorporating curcumin-clove oil emulsion for meat freshness monitoring and shelf-life extension.

A new multifunctional film with active and intelligent effects was developed by incorporating curcumin-clove oil emulsion into natural materials. The basic properties, functional characteristics, and pH/NH3-sensitivity of films were investigated, and then these films were applied to extend shelf-life and monitor freshness of meat. Curcumin solution and emulsion illustrated significant color variations at different pH values. The incorporation of emulsion improved the UV-vis barrier and water resistance properties of films, which blocked most of UV-light and its water contact angle reached 100.03°. Meanwhile, the films had stronger mechanical strength and higher thermal stability, with elongation at break reaching 79.18 % and the maximum degradation temperature rising to 316 °C. Moreover, emulsion made films have a slow-release effect on clove oil, which not only enhanced the antioxidant property but also significantly improved their antibacterial activity. Additionally, the multifunctional films presented a significant color response to acidic/alkaline environments over a short time interval and could be easily identified by naked eyes. Finally, the films effectively extended the shelf-life of fresh meat by 3 days at 4 °C and visually monitored freshness through color changes in real-time. This knowledge provides insights and ideas for the development of novel food packaging with both active and intelligent functions.

Development of pH-responsive active film materials based on purple corncob and its application in meat freshness monitoring.

The use of petroleum-based food packaging materials is causing environmental damage and increasing greenhouse gas production. Consequently, there is a great interest in developing smart and sustainable alternative materials. In this study, an agricultural waste product (purple corncob extract, PCCE) was used as a raw material to prepare environmentally friendly pH-sensitive packaging materials. Natural pH-sensitive pigments (anthocyanins) and lignin-containing cellulose nanocrystals (LCNC) were extracted from the purple corncobs. A cationic biopolymer (chitosan) was used as a scaffolding material to assemble the film matrix. Composite film (LCNC-PCCE-chitosan) was produced using a simple solvent casting method. Fourier transform infrared spectroscopy and scanning electron microscopy analyses showed that the PCCE and LCNC were well dispersed within the chitosan matrix and they interacted with the matrix through hydrogen bonding and electrostatic interactions. The addition of LCNC improved the hydrophobicity and mechanical properties of the film and imparted antioxidant activity and UV-blocking properties. The presence of anthocyanins in the PCCE endowed the film with a sensitive and reversible pH response, which could be well used to monitor changes in the freshness of pork and shrimp products.

Prospects for the next generation of artificial enzymes for ensuring the quality of chilled meat: Opportunities and challenges.

As living standards rise, the demand for high-quality chilled meat among consumers also grows. Researchers and enterprises have been interested in ensuring the quality of chilled meat in all links of the downstream industry. Nanozyme has shown the potential to address the aforementioned requirements. Reasons and approaches for the application of nanozymes in the freshness assessment or shelf life extension of chilled meat were discussed. The challenges for applying these nanozymes to ensure the quality of chilled meat were also summarized. Finally, this review examined the safety, regulatory status, and consumer attitudes toward nanozymes. This review revealed that the freshness assessment of chilled meat is closely related to mimicking the enzyme activities of nanozymes, whereas the shelf life changes of chilled meat are mostly dependent on the photothermal activities and pseudophotodynamic activities of nanozymes. In contrast, studies regarding the shelf life of chilled meat are more challenging to develop, as excessive heat or reactive oxygen species impair its quality. Notably, meat contains a complex matrix composition that may interact with the nanozyme, reducing its effectiveness. Nanopollution and mass manufacturing are additional obstacles that must be overcome. Therefore, it is vital to choose suitable approaches to ensure meat quality. Furthermore, the safety of nanozymes in meat applications still needs careful consideration owing to their widespread usage.

Smart films fabricated from natural pigments for measurement of total volatile basic nitrogen (TVB-N) content of meat for freshness evaluation: A systematic review.

Major databases were searched from January 2012 to August 2021 and 54 eligible studies were included in the meta-analysis to estimate the overall mean of total volatile basic nitrogen (TVB-N) in meat. The mean of TVB-N was 24.96 mg/100 g (95 % CI:23.10-26.82). The pooled estimate of naphthoquinone, curcumin, anthocyanins, alizarin and betalains were 25.98 mg/100 g (95 %CI:19.63-32.33), 30.03 mg/100 g (95 %CI: 24.15-35.91), 24.92 mg/100 g (95 %CI: 22.55-27.30), 23.37 mg/100 g (95 %CI:19.42-27.33) and 19.50 mg/100 g (95 %CI:17.87-21.12), respectively. Meanwhile, subgroups based on meat types showed that smart film was most used in aquatic products at 27.19 mg/100 g (95 %CI:24.97-29.42), followed by red meat at 19.69 mg/100 g (95 %CI:17.44-21.94). Furthermore, 4 °C was the most storage temperature used for testing the performance of smart films at 25.48 mg/100 g (95 %CI:23.05-27.90), followed by storage at 25 °C of 25.65 mg/100 g (95 %CI:22.17-29.13). Substantial heterogeneity was found across the eligible studies (I2 = 99 %, p = 0.00). The results of the trim-and-fill method demonstrated publication bias was well controlled.

A novel colorimetric sensor array for real-time and on-site monitoring of meat freshness.

Food quality control is essential in industry and daily life. In this work, we developed a novel colorimetric sensor array composed of several pH-sensitive dyes for monitoring meat freshness. A color change in the sensor array was seen after exposure to volatile organic compounds (VOCs), and the images were captured for precise quantification of the VOCs. In conjunction with pattern recognition, meat freshness at different storage periods was readily discerned, revealing that the as-fabricated colorimetric sensor array possessed excellent discrimination ability. The linear range for quantitative analysis of volatiles related to meat spoilage was from 5 ppm to 100 ppm, with a limit of detection at the ppb level (S/N = 3). Furthermore, the testing results obtained by the sensor in assessing meat freshness were validated by a standard method for measuring the total volatile basic nitrogen (TVB-N). The sensing signals showed good agreement with the results obtained in TVB-N when measuring real food samples. The sensor also displayed good reproducibility (RSD < 5%) and long-term stability. The sensor was successfully used for on-site and real-time determination of volatiles emitted from rotting meat, demonstrating its potential application in monitoring the quality and safety of meat products.

A non-porous Fe(II) complex for the colorimetric detection of hazardous gases and the monitoring of meat freshness.

Food quality monitoring and freshness assessment are critical for ensuring food safety at a large scale. Ammonia is used as an important indicator of protein rich food spoilage state. However, current ammonia gas sensors suffer from insufficient sensitivity and selectivity, or sophisticated instrumentation, hindering their practical application in in-situ and real-time food quality monitoring. To overcome such limitations, an innovative nonporous colorimetric complex 1 has been synthesized and investigated for the detection of NH3(g) and its volatile organic derivatives including aliphatic amines, 1,2-diaminopropane(g), isobutylamine(g) and ethylenediamine(g), etc. The sensor operates colorimetrically at room temperature without energy input, with a detection limit to ammonia(g) of 105 ppb, and show excellent reusability. The colorimetric detection mechanism involves a partial spin state change of Fe(II) ions upon exposure to amines in the gas phase. In addition, the complex was utilized as real-time monitoring of meat freshness using a smartphone. Thus, chemosensor 1 is considered as a ground breaking new-generation portable electronic nose for vapors of volatile organic compounds discrimination at room temperature.