Table 2.

Some researches on food quality evaluation by fusion of two or more approaches

Sample	Methods of evaluation	Results	Reference
Extra virgin olive oil	Electronic nose and ultrasound	Fraud detection	Zarezadeh et al. 2021b
Meat	Spectroscopy and olfactory	Determine the amount of fat and peroxide	Aheto et al. 2020
Sesame oil	Dielectric spectroscopy and chemical method	Adulteration detection	Firouz et al. 2020
Saffron	olfactory, mass spectrometry and chromatography	Species and age detection	Rocchi et al. 2019
Olive oil	Dielectric spectroscopy and machine vision	Determination of properties during storage	Sanaeifar et al. 2018
Extra virgin olive oil	Raman and mid-infrared spectroscopy	Adulteration detection	Georgouli et al. 2017
Olive oil	Electronic nose and tongue	Some properties Determining	Apetrei et al. 2012
Tea	Electronic nose and tongue	Adulteration detection	Roy et al. 2014
Edible oils	Electronic nose and tongue	Adulteration detection	Men et al. 2014
Olive oil	Visible spectroscopy and chemical descriptors	classification	Pizarro et al. 2013
Wine	Electronic nose, tongue and eyes	Monitoring of evolution during red wine aging	Apetrei et al. 2012