Evaluation of oxygen exposure levels and polyphenolic content of red wines using an electronic panel formed by an electronic nose and an electronic tongue

Rodrı́guez-Méndez, M.L.; Apetrei, Constantin; Gay, Melvin; Medina-Plaza, Cristina; Saja, J.A. de; Vidal, Sergi; Aagaard, Olav; Ugliano, Maurizio; Wirth, Jérémie; Cheynier, Véronique

doi:10.1016/j.foodchem.2014.01.021

Cited by 78 publications

(37 citation statements)

References 33 publications

(44 reference statements)

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“…580 mV and the cathodic wave at 380 mV. Taking into account previous studies in alcoholic beverages [17,29], these peaks could be associated to the presence of polyphenols. Voltammograms also showed an intense cathodic peak at negative potentials that can be associated to the decomposition of the water/alcohol mixture.…”

Section: Resultsmentioning

confidence: 57%

“…Potentiometric and voltammetric electronic tongues have been used to analyze a variety of foods and beverages [9,10,12,13], including drinks with low alcoholic content such as wines [14,15,16,17] or beers [18]. Regarding beverages prepared from apples, recently an e-tongue based on glassy carbon electrodes has been successfully used to compare taste profiles of ciders produced with different yeasts or to discriminate Polish commercial ciders [19].…”

Section: Introductionmentioning

confidence: 99%

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Discrimination of Apple Liqueurs (Nalewka) Using a Voltammetric Electronic Tongue, UV-Vis and Raman Spectroscopy

Śliwińska

García-Hernández

Kościński

et al. 2016

Sensors

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The capability of a phthalocyanine-based voltammetric electronic tongue to analyze strong alcoholic beverages has been evaluated and compared with the performance of spectroscopic techniques coupled to chemometrics. Nalewka Polish liqueurs prepared from five apple varieties have been used as a model of strong liqueurs. Principal Component Analysis has demonstrated that the best discrimination between liqueurs prepared from different apple varieties is achieved using the e-tongue and UV-Vis spectroscopy. Raman spectra coupled to chemometrics have not been efficient in discriminating liqueurs. The calculated Euclidean distances and the k-Nearest Neighbors algorithm (kNN) confirmed these results. The main advantage of the e-tongue is that, using PLS-1, good correlations have been found simultaneously with the phenolic content measured by the Folin–Ciocalteu method (R2 of 0.97 in calibration and R2 of 0.93 in validation) and also with the density, a marker of the alcoholic content method (R2 of 0.93 in calibration and R2 of 0.88 in validation). UV-Vis coupled with chemometrics has shown good correlations only with the phenolic content (R2 of 0.99 in calibration and R2 of 0.99 in validation) but correlations with the alcoholic content were low. Raman coupled with chemometrics has shown good correlations only with density (R2 of 0.96 in calibration and R2 of 0.85 in validation). In summary, from the three holistic methods evaluated to analyze strong alcoholic liqueurs, the voltammetric electronic tongue using phthalocyanines as sensing elements is superior to Raman or UV-Vis techniques because it shows an excellent discrimination capability and remarkable correlations with both antioxidant capacity and alcoholic content—the most important parameters to be measured in this type of liqueurs.

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Section: Resultsmentioning

confidence: 57%

Section: Introductionmentioning

confidence: 99%

Discrimination of Apple Liqueurs (Nalewka) Using a Voltammetric Electronic Tongue, UV-Vis and Raman Spectroscopy

Śliwińska

García-Hernández

Kościński

et al. 2016

Sensors

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“…It was demonstrated that the e-tongue is more sensitive to the diffused oxygen than the e-nose. The combination of both techniques could detect not only the oxygen content, but also the polyphenolic level, which is related to the oxidation state of wines, which in turn is directly related to the organoleptic characteristics (Rodríguez-Méndez et al, 2014). …”

Section: E-noses and E-tongues In The Wine Industrymentioning

confidence: 99%

“…Examples found in the literature include e-tongues based on simple metallic electrodes used to detect bisulfites (Labrador et al, 2009) and e-tongues based on electrodes chemically modified with phthalocyanines (Arrieta et al, 2003) that correlate well with up to 24 chemical parameters, including excellent correlations with the polyphenolic content (measured as total polyphenol index) acidity (measured as pH or total acidity) (Parra et al, 2004; Apetrei et al, 2007; Prieto et al, 2011), oxygen concentration, or antioxidant capacity (Rodríguez-Méndez et al, 2014). …”

Section: E-noses and E-tongues In The Wine Industrymentioning

confidence: 99%

Electronic Noses and Tongues in Wine Industry

Rodrı́guez-Méndez

Saja

Gonzalez-Anton

et al. 2016

Front. Bioeng. Biotechnol.

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The quality of wines is usually evaluated by a sensory panel formed of trained experts or traditional chemical analysis. Over the last few decades, electronic noses (e-noses) and electronic tongues have been developed to determine the quality of foods and beverages. They consist of arrays of sensors with cross-sensitivity, combined with pattern recognition software, which provide a fingerprint of the samples that can be used to discriminate or classify the samples. This holistic approach is inspired by the method used in mammals to recognize food through their senses. They have been widely applied to the analysis of wines, including quality control, aging control, or the detection of fraudulence, among others. In this paper, the current status of research and development in the field of e-noses and tongues applied to the analysis of wines is reviewed. Their potential applications in the wine industry are described. The review ends with a final comment about expected future developments.

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“…including mass, optic, electrical or electrochemical transduction (Baldwin, Bai, Plotto, & Dea, 2011;Haddi et al, 2014;Riul, Dantas, Miyazaki, & Oliveira, 2010;Rodríguez-M endez, Medina, De Saja, Apetrei, & Muñoz, 2012;Sghaier, Barhoumi, Maaref, Siadat, & JaffrezicRenault, 2009;Sliwinska, Wisniewska, Dymerski, Namiesnik, & Wardencki, 2014;Smyth & Cozzolino, 2013). Arrays of electrochemical sensors have been successfully used to discriminate between wines with different organoleptic characteristics Cet o, Apetrei, Del Valle, & Rodríguez-M endez, 2014;Cet o et al, 2012;Gay et al, 2010;Gil-S anchez et al, 2011;Guti errez, Moreno-Bar on, Pividori, Alegret, & Del Valle, 2010;Parra, Hernando, Rodríguez-M endez, & De Saja, 2004;Rodríguez-M endez et al, 2014;Zeravik, Hlavacek, Lacina, & Skl adal, 2009) or grapes of different qualities (Guti errez et al, 2011;Moreno i Codinachs et al, 2008). It has also been established that arrays combining sensors and biosensors can be advantageous, as they bring together both the benefits of classical arrays of electrochemical sensors (which provide global information about the sample) with the specificity of the enzymeesubstrate reaction typical of biosensors Moreno i Codinachs et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

The advantages of disposable screen-printed biosensors in a bioelectronic tongue for the analysis of grapes

Medina-Plaza

García-Hernández

Saja

et al. 2015

LWT - Food Science and Technology

Self Cite

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a b s t r a c tDisposable screen-printed sensors have been modified with enzymes and used to form a bioelectronic tongue dedicated to the discrimination between different grape varieties. The multisensory system combined serigraphied electrodes modified with carbon, platinum, gold, graphene, Prussian blue and nickel oxide nanoparticles (M-SPE) covered with glucose oxidase (M-GOX-SPE) or tyrosinase (M-Tyr-SPE).The M-GOX-SPE and M-Tyr-SPE sensors produced a variety of responses due to the different behavior of the electron mediators of the six screen-printed materials used for the electro-catalysis of the glucose and phenols by means of glucose oxidase and tyrosinase.This variety of responses, together with the capability of the sensors to detect glucose or phenols, allowed the bioelectronic tongue developed here to discriminate between the juices obtained from different varieties of grape.Partial least-squares (PLS-1) multivariate calibration of electrochemical data has been successfully applied to the simultaneous determination of glucose and polyphenols in musts.The discrimination capability shown by this array of cheap and single-use sensors was similar to that found in other complex bioelectronic tongues. The lower price, ease of use and portability of the modified screen-printed electrode system makes the bioelectronic tongue developed here an alternative tool that can be used in situ in the vineyard block.

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Evaluation of oxygen exposure levels and polyphenolic content of red wines using an electronic panel formed by an electronic nose and an electronic tongue

Cited by 78 publications

References 33 publications

Discrimination of Apple Liqueurs (Nalewka) Using a Voltammetric Electronic Tongue, UV-Vis and Raman Spectroscopy

Discrimination of Apple Liqueurs (Nalewka) Using a Voltammetric Electronic Tongue, UV-Vis and Raman Spectroscopy

Electronic Noses and Tongues in Wine Industry

The advantages of disposable screen-printed biosensors in a bioelectronic tongue for the analysis of grapes

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