Table 5.

List of publications related to the application of combined ET, EN, and EE.

Food Matrix	Aim of the Study	ET	EN	EE	Data-Fusion Method	Ref.
Extra virgin olive oils	Characterization of virgin olive oils from different varieties of olives and different degree of bitterness	Carbon paste Electrodes modified with olive oils	13 commercial MOS sensors	Spectrophotometer (380–780 nm)	Low-level	[28]
Rice wines	Prediction of human sensory attributes of rice wine	Commercial e-tongue	Portable e-nose	Colorimeter	Low-level	[29]
Olive oils	Characterization of edible olive oils and quality decay assessment of extra virgin olive oil and olive oil during shelf-life tests	Commercial e-tongue	Commercial e-nose	Spectrophotometer (380–780 nm)	Mid-level with extracted features (PCA scores)	[30]
Longjing green tea	Classification of quality grades and quantification of quality indices	Commercial e-tongue	Commercial e-nose	Colorimeter	Low-level	[95]
Wine	Discrimination of wines with different oxygen levels and antioxidant capabilities	Modified carbon paste electrodes	15 MOS sensors	UV–Vis spectrophotometer	Low-level	[96]