Chapter 13: Biosensors for the Quantification of Food Flavors and Additives

Currently, artificial synthetic food additives have progressively substituted natural food additives, leading to many issues regarding their misuse and excessive usage and even the presence of dangerous additives. Food additives can provide humans with significant sensory pleasure and commercial convenience, but they can also pose potential hazards to human health. Therefore, it is crucial to perform quantitative investigations on the composition of food additives. Biosensors are a versatile technology that can accurately estimate the allowable residue levels. Researchers and the public can detect authorized food additives and potential food contaminants in food matrices through the advancement and enhancement of future research. Biosensor technology has exceptional selectivity and sensitivity, effectively minimizes false mistakes, and offers faster results without the need for complex sample preparations. Furthermore, considering the sensor size at the nanoscale level enhances portability, transportability, and ease of use. This chapter aims to fill the knowledge gap regarding the quantification of food additives (such as flavor enhancers and antioxidants) by discussing analytical approaches using biosensors as well as reviewing hazardous additives (such as colorants).