Electronic Tongue Systems for the Analysis of Beverages

Nery, Emilia Witkowska

doi:10.1007/978-3-319-28672-3_3

Cited by 1 publication

(1 citation statement)

References 76 publications

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“…By using classification models, such as LDA, SIMCA, artificial neural networks (ANN), K-nearest neighbors (KNN), and support vector machines (SVM), it is possible to develop a calibration model based on qualitative or quantitative data, which will be used for the identification and classification of unknown wine samples to previously categorized samples [25,70]. LDA analysis is used for the qualitative analysis of the data resulted from linear sensor response, while ANN permits the qualitative and quantitative modeling of the data resulted from non-linear sensor responses and is similar to human pattern recognition [39,49,71].…”

Section: General Consideration Regarding Application Of Electrochemical Methodologies In Wine Authenticationmentioning

confidence: 99%

Electrochemical Sensors Coupled with Multivariate Statistical Analysis as Screening Tools for Wine Authentication Issues: A Review

2020

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Consumers are increasingly interested in the characteristics of the products they consume, including aroma, taste, and appearance, and hence, scientific research was conducted in order to develop electronic senses devices that mimic the human senses. Thanks to the utilization of electroanalytical techniques that used various sensors modified with different electroactive materials coupled with pattern recognition methods, artificial senses such as electronic tongues (ETs) are widely applied in food analysis for quality and authenticity approaches. This paper summarizes the applications of electrochemical sensors (voltammetric, amperometric, and potentiometric) coupled with unsupervised and supervised pattern recognition methods (principal components analysis (PCA), linear discriminant analysis (LDA), partial least square (PLS) regression, artificial neural network (ANN)) for wine authenticity assessments including the discrimination of varietal and geographical origins, monitoring the ageing processes, vintage year discrimination, and detection of frauds and adulterations. Different wine electrochemical authentication methodologies covering the electrochemical techniques, electrodes types, functionalization sensitive materials and multivariate statistical analysis are emphasized and the main advantages and disadvantages of using the proposed methodologies for real applications were concluded.

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