A single M13 bacteriophage color sensor was previously utilized for discriminating the geographical origins of agricultural products (garlic, onion, and perilla). The resulting discrimination accuracy was acceptable, ranging from 88.6% to 94.0%. To improve the accuracy further, the use of three separate M13 bacteriophage color sensors containing different amino acid residues providing unique individual color changes (Wild sensor: glutamic acid (E)-glycine (G)-aspartic acid (D), WHW sensor: tryptophan (W)-histidine (H)-tryptophan (W), 4E sensor: four repeating glutamic acids (E)) was proposed. This study was driven by the possibility of enhancing sample discrimination by combining mutually characteristic and complimentary RGB signals obtained from each color sensor, which resulted from dissimilar interactions of sample odors with the employed color sensors. When each color sensor was used individually, the discrimination accuracy based on support vector machine (SVM) ranged from 91.8–94.0%, 88.6–90.3%, and 89.8–92.1% for garlic, onion, and perilla samples, respectively. Accuracy improved to 98.0%, 97.5%, and 97.1%, respectively, by integrating all of the RGB signals acquired from the three color sensors. Therefore, the proposed strategy was effective for improving sample discriminability. To further examine the dissimilar responses of each color sensor to odor molecules, typical odor components in the samples (allyl disulfide, allyl methyl disulfide, and perillaldehyde) were measured using each color sensor, and differences in RGB signals were analyzed.
One-step synthesis of M13 phage-based nanoparticles and their fluorescence properties
