Determination of the total acidity in soft drinks using potentiometric sequential injection titration

Staden, Jacobus Frederick van; Mashamba, Mulalo G.; Stefan, Raluca‐Ioana

doi:10.1016/s0039-9140(02)00408-3

Cited by 13 publications

(4 citation statements)

References 11 publications

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“…Beverages comprise an important class of complex mixtures, and carbonated soft drinks are, of course, one of the most consumed beverages in the world. Not surprisingly, there have been previous examinations of soft drinks by electronic tongue and nose devices (19,(31)(32)(33). For example, Gardner and co-workers developed a microsensor using surface acoustic waves (SAW) detection, which can monitor the decarbonation of cola versus time after opening (31).…”

Section: Introductionmentioning

confidence: 99%

Colorimetric Sensor Array for Soft Drink Analysis

Zhang

Suslick

2006

J. Agric. Food Chem.

227

142

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Fourteen commercial soft drinks have been analyzed using colorimetric sensor arrays made from a set of 25 chemically responsive dyes printed on a hydrophobic membrane. Digital imaging of the dye array before and after immersion provides a color change profile as a unique fingerprint for each specific analyte. The digital data library generated was analyzed with statistical and chemometric methods, including principal component analysis (PCA) and hierarchical clustering analysis (HCA). Facile identification of all of the soft drinks was readily achieved using comparison of the color change profiles or a PCA score plot. Using a HCA dendrogram, the misclassification rate was <2%, and even very similar sodas were easily differentiated. In addition, the monitoring of soft drinks as they degas or upon dilution also proved to be possible. This work demonstrates the potential of our colorimetric sensor array technology for quality assurance/control applications of sodas and perhaps other beverages as well.

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Section: Introductionmentioning

confidence: 99%

Colorimetric Sensor Array for Soft Drink Analysis

Zhang

Suslick

2006

J. Agric. Food Chem.

227

142

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“…11 SIA methods for the determination of citric acid were developed, but it concerns a complicated instrument. [12][13][14] In this work, a SIA system employing an alkaline phenolphthalein reagent with simple cost-effective spectrophotometric detection was investigated for the assay of acidity in fruit juice samples.…”

Section: Introductionmentioning

confidence: 99%

Sequential Injection Titration with Spectrophotometric Detection for the Assay of Acidity in Fruit Juices

2006

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A simple sequential injection analysis (SIA) with spectrophotometric detection for an assay of acidity in fruit juice was investigated. An alkaline reagent (sodium hydroxide), a sample and an indicator (phenolphthalein) were first aspirated and stacked as adjacent zones in a holding coil. With flow reversal through a reaction coil to the detector, zone penetration occurred, leading to a neutralization reaction that caused a decrease in the color intensity of the indicator being monitored for absorbance at 552 nm. The effects of various parameters were studied. Linear calibration graphs for acidities of 0.2-1.0 and 0.5-2.5% w/v citric acid as a standard, with a relative standard deviation of 1% (acidity of 0.3-0.6% w/v as citric acid, n = 11) and a sample throughput of 30 samples h-1 , were achieved. The developed method was validated by a standard titrimetric method for assaying the acidity of fruit juice samples.

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“…Occasionally, those sensor arrays have been made in conjunction with piezoelectric materials, known as quartz crystal microbalance (QCM) or surface acoustic wave (SAW) devices, such that acoustic signals could be obtained instead of electrochemical signals. 5 Several works on electronic tongues have been published for sensing so drinks 6,7 and for appraising wine quality. 3,8,9 However, those electrochemical signals do not provide the necessary breadth of chemical information on food/beverage ingredients.…”

Section: Introductionmentioning

confidence: 99%

Paper microfluidics for red wine tasting

et al. 2014

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A smartphone takes a digital image of the paper microfluidic chip, after a red wine sample filled the entire 8 channels (each pre-loaded with a different chemical dye). The PCA score plot shows good statistical difference among the 6 red wine samples, where PC1 corresponded to the sweetness and PC2 to the bodyness of a red wine. The PCA model was validated with an additional 4 red wine samples from a different manufacturer.

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Determination of the total acidity in soft drinks using potentiometric sequential injection titration

Cited by 13 publications

References 11 publications

Colorimetric Sensor Array for Soft Drink Analysis

Colorimetric Sensor Array for Soft Drink Analysis

Sequential Injection Titration with Spectrophotometric Detection for the Assay of Acidity in Fruit Juices

Paper microfluidics for red wine tasting

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