Electronic tongue as a rapid tool for the assessment of coffee flavour and chemical composition

Costa, Ana Maria; Sobral, M. Madalena C.; Delgadillo, Ivonne; Rudnitskaya, Alisa

doi:10.1109/icsens.2014.6985458

Cited by 3 publications

(3 citation statements)

References 16 publications

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“…Acid value is also an important parameter of estimating oil rancidity. Acid value determines the amount of free fatty acids dissociated from fatty acid chains, and higher acid value indicates a higher degree of deterioration [ 22 , 23 , 24 ]. Increased acid value not only indicates degradations of the quality of edible oils but negatively influences sensory quality by adding sourness [ 23 ].…”

Section: Resultsmentioning

confidence: 99%

“…Studies also reported that electronic nose analysis is a comparable method in place of conventional chemical measures of oils as mentioned above. In addition to electronic noses, recent studies applied electronic tongues to flavor and aroma profiling of edible oils [ 19 , 20 , 21 ], coffee [ 22 ], wine [ 23 ], and meats [ 24 ] in purpose of quality monitoring. Studies also found that a combination of electronic nose and electronic tongue is effective in examining chemical deteriorations of edible oils during the frying process [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

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Chemosensory Device Assisted-Estimation of the Quality of Edible Oils with Repetitive Frying

Lee

Boo

Hong

et al. 2021

Foods

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This study investigated chemosensory degradations of soybean and canola oils with repeated frying in order to estimate the quality of the oils. Methods: Chemical parameters including oxygen induction time, acid value, p-anisidine value, malondialdehyde, and total polar compounds were measured. Electronic nose and electronic tongue analyses were performed to assess sensory properties. Multivariate analyses were employed to investigate relationships among tastes and volatile compounds using principal component analysis (PCA) and Pearson’s correlation analysis. Results: All chemical parameters increased with repeated frying in both oils. Electronic nose analysis found ethyl butyrate, 2-heptenal, and 2,4-pentanedione as major volatiles for soybean oil and ethyl butyrate and linalool for canola oil. As the numbers of frying increased, all volatiles showed an increased concentration in various extents. In multivariate analyses, ethyl butyrate revealed strong positive correlations with sourness, umami, and sweetness, and umami showed strong positive correlations with sourness and saltiness (p < 0.05). PCA confirmed that in PC1 with 49% variance, sourness, saltiness, and umami were at similar rates while acetyl pyrazine, 2,4-pentadieone, and 1-octanol were found at similar rates. Canola oil was chemically more stable and less susceptible to deterioration in all chemical parameters compared to soybean oil, resulting in a relatively better quality oil when repeatedly fried. Conclusion: The results suggested that minimum repeated frying (5 times) degrades chemosensory characteristics of both oils, thereby compromising their quality. The findings of this study will be utilized as a foundation for quality control of fried foods in food industry, fried food development, and fast-food industry.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Chemosensory Device Assisted-Estimation of the Quality of Edible Oils with Repetitive Frying

Lee

Boo

Hong

et al. 2021

Foods

View full text Add to dashboard Cite

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“…Electronic tongue (e-tongue) technology is gaining attention from the scientific community as a method that can be applied in various fields, mainly to evaluate quality and authenticity of food products [1][2][3][4][5]. Over the last few years there have been extensive examples of sensitive, fast responding e-tongues for the classification and a certification of several types of beverages [3,6], olive oil [7], honey and coffee [8,9] and pollutants in water [3,4,10]. Detection of adulteration and counterfeiting of products is also being reported [4,[11][12][13][14][15].…”

Section: Introductionmentioning

confidence: 99%

Insight into the sensing mechanism of an impedance based electronic tongue for honey botanic origin discrimination

Elamine

Inácio

Lyoussi

et al. 2019

Sensors and Actuators B: Chemical

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An impedance based electronic tongue was developed and used to discriminate honey of different botanic origin. The e-tongue presented here is based on the small-signal frequency response of the electrical double-layer established between the honey solution and an array of four different sensing units composed by gold, carbon, indium-tin-oxide, and doped silicon. The ability of the e-tongue to discriminate honey of different floral origins was demonstrated by distinguishing honey from Bupleurum and Lavandula pollen prevalence. The honey fingerprint obtained with the e-tongue was validated by parallel melissopalenogical analysis and physico-chemical methods. It is demonstrated that the e-tongue is very sensitive to changes on the honey electrical conductivity. Small differences in electrical conductivity are introduced by the presence of ionisable organic acids and mineral salts. Moreover, we propose that the sensitivity of the tongue to changes in electrical conductivity can be explored to probe other complex liquid substances.

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Analytical Approaches in Coffee Quality Control

Díaz‐de‐Cerio

Guerra‐Hernández

Garcia-Estepa

et al. 2019

Caffeinated and Cocoa Based Beverages

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Electronic tongue as a rapid tool for the assessment of coffee flavour and chemical composition

Cited by 3 publications

References 16 publications

Chemosensory Device Assisted-Estimation of the Quality of Edible Oils with Repetitive Frying

Chemosensory Device Assisted-Estimation of the Quality of Edible Oils with Repetitive Frying

Insight into the sensing mechanism of an impedance based electronic tongue for honey botanic origin discrimination

Analytical Approaches in Coffee Quality Control

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