Aging time and brand determination of pasteurized milk using a multisensor e-nose combined with a voltammetric e-tongue

Bougrini, Madiha; Tahri, Khalid; Haddi, Z.; Bari, Nezha El; Llobet, Eduard; Jaffrézic‐Renault, Nicole; Bouchikhi, Benachir

doi:10.1016/j.msec.2014.09.030

Cited by 63 publications

(42 citation statements)

References 39 publications

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“…All electrochemical tests were carried out using a VE‐tongue containing a three‐electrode system, which was described on our previous work . For the electrochemical measurements, an Ag/AgCl was used as the reference electrode and platinum as the counter electrode.…”

Section: Methodsmentioning

confidence: 99%

“…All electrochemical tests were carried out using a VE-tongue containing a three-electrode system, which was described on our previous work. 21 For the electrochemical measurements, an Ag/AgCl was used as the reference electrode and platinum as the counter electrode. Regarding working electrodes, two types of electrochemical sensor were used: the first type consisted of seven noble and non-noble metallic electrodes (copper (Cu), glassy carbon (GC), gold (Au), nickel (Ni), palladium (Pd), platinum (Pt) and silver (Ag)) with a purity of 99.9% and 1 mm diameter.…”

Section: Ve-tongue Experimental Set-upmentioning

confidence: 99%

See 1 more Smart Citation

Distinguishment, identification and aroma compound quantification of Portuguese olive oils based on physicochemical attributes, HS‐GC/MS analysis and voltammetric electronic tongue

Tahri

Duarte²,

Carvalho³

et al. 2017

J Sci Food Agric

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Section: Methodsmentioning

confidence: 99%

Section: Ve-tongue Experimental Set-upmentioning

confidence: 99%

Distinguishment, identification and aroma compound quantification of Portuguese olive oils based on physicochemical attributes, HS‐GC/MS analysis and voltammetric electronic tongue

Tahri

Duarte²,

Carvalho³

et al. 2017

J Sci Food Agric

Self Cite

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“…(Bougrini et al, 2014;Sbodio et al, 2005;Sbodio et al, 2010). Las señales voltamétricas presentan diferencias apreciables en la forma; ancho de las curvas, intensidad de picos y potenciales de picos.…”

Section: Fig 1: Sistema Utilizado Para Realizar Las Medidas Con La Munclassified

Capacidad de Discriminación de Dos Redes de Sensores como Unidades Sensibles de una Mini-Lengua Electrónica sobre Muestras de Leche

2017

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ResumenEn este artículo se presentan los resultados de discriminación de dos redes de sensores. Una de estas redes de sensores se conformó por electrodos comerciales serigrafiados con materiales electroactivos y la otra red de sensores se elaboró a partir de electrodos modificados con polipirrol y diferentes dopantes. Se analizó la capacidad de discriminación y clasificación de diferentes tipos de muestras de leche comercial. Los resultados muestran que el uso de sensores modificados con polipirrol permite obtener respuestas más completas en información, clasificando correctamente las muestras de leche con propiedades fisicoquímicas y organolépticas diferentes mediante el uso de dos componentes principales que reprodujo el 67,6% de la información. Por otra parte, la red de sensores comerciales se evaluó sobre el mismo grupo de muestras e iguales condiciones, consiguiéndose el 56,5% de la variabilidad de información, mostrando así menos capacidad de discriminación de las muestras analizadas.Palabras clave: polipirrol; electrodos serigrafiados; sensores electroquímicos; leche; lengua electrónica. Ability of Discrimination of Two Sensor Networks as Sensitive Units of a Mini-Electronic Tongue on Milk Samples AbstractThis paper presents the development of two sensor networks as initial stage for the design of a prototype electronic tongue. One of these sensor networks was joined by commercial screen printed electrodes and the other sensor network was assembled from modified electrodes with pyrrole and different dopants. The capacity of discrimination and classification of different types of samples of commercial milk to two sensor networks was analyzed. The results show that the use of modified sensors with conductive polymers allows obtaining more complete information, classifying correctly samples of milk with different organoleptic and physico-chemical properties by the use of two main components that reproduced the 67,6% of information. On the contrary, the commercial sensor network evaluated on the same group of samples and equal conditions, obtaining 56,5% of the variability of information, showing in this way lower classifying capacity of the samples analyzed.

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“…Bougrini et al [9] elaborated an innovative analytical technique to differentiate between different pasteurized milk brands and for the exact recognition of their storage days through data fusion of the system-a hybrid electronic nose with a voltammetric electronic tongue. The hybrid electronic nose system consists of two sensor arrays.…”

Section: Bioinspired Smell and Taste Hybrid Systemmentioning

confidence: 99%

Future Trends of Bioinspired Smell and Taste Sensors

Wang

Zhuang

Zou

et al. 2015

Bioinspired Smell and Taste Sensors

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Anosmia and ageusia are both harmful to the quality of life. However, the common view of anosmia and ageusia as trivial can make it more difficult for a patient to receive the same types of medical aid as someone who has lost other senses, such as sight or hearing. In order to achieve those goals, electronic noses and electronic tongue should be designed to mimic human's sense rather than outputting electrical parameters only. Unfortunately, most commercial electronic noses (PEN3, zNose) detect volatile compounds in samples [1]. But for human beings, our nose can determine whether the sample is fragrant or not instead of determining what compounds are in the sample.For human beings, the sense of taste consists of five basic tastes including sourness, saltiness, umami, bitterness, and sweetness [2]. When tasting a food or beverage, a human perceives each type of taste on sensory organs called taste buds on the tongue. Taste buds are composed of approximately 50-100 cells. Many kinds of gustatory receptors present in gustatory cells. Each gustatory receptor receives multiple chemical substances constituting a single taste. Namely, gustatory receptors exhibit semi-selectivity rather than rigid and high selectivity. While those researches on the molecular and cellular biology of taste reception has been

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Aging time and brand determination of pasteurized milk using a multisensor e-nose combined with a voltammetric e-tongue

Cited by 63 publications

References 39 publications

Distinguishment, identification and aroma compound quantification of Portuguese olive oils based on physicochemical attributes, HS‐GC/MS analysis and voltammetric electronic tongue

Distinguishment, identification and aroma compound quantification of Portuguese olive oils based on physicochemical attributes, HS‐GC/MS analysis and voltammetric electronic tongue

Capacidad de Discriminación de Dos Redes de Sensores como Unidades Sensibles de una Mini-Lengua Electrónica sobre Muestras de Leche

Future Trends of Bioinspired Smell and Taste Sensors

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