Discrimination of mineral waters by electronic tongue, sensory evaluation and chemical analysis

Generalized Pairwise Correlation and method comparison: Impact assessment for JAR attributes on overall liking

“…The samples were presented to the assessors in plastic glasses (200 cm 3 ) at a typical consumption temperature (15 °C), which was strictly monitored to maintain commensurable conditions. Between the evaluations of the products, assessors used a very neutral non-carbonated mineral water as taste neutralizer (Sipos et al, 2012). Evaluations were performed under artificial daylight-type illumination, temperature control (between 22 and 24 °C) and air circulation.…”

Detection of Taste Change of Bovine and Goat Milk in Room Ambient Using Electronic Tongue

“…It is because e-tongue is able to qualitatively estimate characteristic properties of food samples, to distinguish among several types of foods and to recognize taste attributes [17].…”

“…A multivariate analysis of Principal Component Analysis (PCA) and Linear Discriminant Analysis (LDA) are a pattern recognition system which used for the purpose of classification or discrimination [21][22]. PCA is a non-supervised pattern recognition system [23][24][25], while LDA is a supervised pattern recognition system [17,[26][27][28].…”

Traditional Human Taste Panel and Taste Sensors Methods for Bitter Taste Masking Research on Combined Bitterness Suppressants of Berberine Hydrochloride

“…Such empirical testing generally uses traditional human taste panel method (THTPM), but this is not ideal (14)(15)(16) because it is costly, time-consuming, and prone to bias and human error. (17) It is also quite dangerous and unethical for humans to consume an unprescribed active pharmaceutical ingredient.…”