Food industry is always looking for more innovative and accurate ways to monitor the food safety and quality control of final products. Current detection techniques of analytes are costly and time-consuming, and occasionally require professional experts and specialized tools. The usage of nanomaterials in sensory systems has eliminated not only these drawbacks but also has advantages such as higher sensitivity and selectivity. This article first presents a general overview of the current studies conducted on the detection of spoilage and adulteration in foods from 2015 to 2020. Then, the sensory properties of nanomaterials including metal and magnetic nanoparticles, carbon nanostructures (nanotubes, graphene and its derivatives, and nanofibers), nanowires, and electrospun nanofibers are presented. The latest investigations and advancements in the application of nanomaterial-based sensors in detecting spoilage (food spoilage pathogens, toxins, pH changes, and gases) and adulterants (food additives, glucose, melamine, and urea) have also been discussed in the following sections. To conclude, these sensors can be applied in the smart packaging of food products to meet the demand of consumers in the new era.

食品行业一直在寻找更具创新性和准确性的方法来监控最终产品的食品安全和质量控制。当前的分析物检测技术既昂贵又费时，有时还需要专业的专家和专门的工具。纳米材料在传感系统中的使用不仅消除了这些缺点，而且还具有更高的灵敏度和选择性等优点。本文首先概述了 2015 年至 2020 年食品中腐败和掺假检测的当前研究。然后，纳米材料的感官特性，包括金属和磁性纳米粒子、碳纳米结构（纳米管、石墨烯及其衍生物，以及纳米纤维）、纳米线和电纺纳米纤维。以下部分还讨论了基于纳米材料的传感器在检测腐败（食品腐败病原体、毒素、pH 变化和气体）和掺假（食品添加剂、葡萄糖、三聚氰胺和尿素）方面的最新研究和应用进展. 总之，这些传感器可以应用于食品的智能包装，以满足新时代消费者的需求。