Classification of red wines by chemometric analysis of voltammetric signals from PEDOT-modified electrodes

Pigani, Laura; Foca, Giorgia; Ulrici, Alessandro; Ionescu, K.; Martina, Virginia; Terzi, Fabio; Vignali, M.; Zanardi, Chiara; Seeber, Renato

doi:10.1016/j.aca.2009.03.040

Cited by 51 publications

(33 citation statements)

References 36 publications

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“…Poly-3,4-ethylenedioxythiophene (PEDOT) has been of particular interest [11][12][13], with improved sensitivity and antifouling properties. Separate current signals due to ascorbic acid and wine polyphenols have been obtained, which can merge at glassy carbon electrodes due to inhibitory effects of adsorbed polyphenols on ascorbic acid oxidation [14,15].…”

Section: Introductionmentioning

confidence: 99%

Electrochemistry of White Wine Polyphenols Using PEDOT Modified Electrodes

2017

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Abstract:The conducting polymer PEDOT (poly-3,4-ethylenedioxythiophene) has been polymerized onto 3 mm and 10 µm electrodes from a propylene carbonate solution. The electrodes have then been tested in a Chardonnay wine, including dilutions in a model wine solution, with comparisons made to scans with a glassy carbon electrode. A well-defined oxidation peak was obtained for the white wine at PEDOT in the 400 to 450 mV (Ag/AgCl) range, where peaks were also obtained for the representative phenolics caffeic acid and catechin. The voltammetry at PEDOT was typical of a surface-confined process. Significant preconcentration, leading to an increased current response, was noted over a period of 20 min of holding time. Extensive PEDOT growth was observed in the microelectrode case, leading to current densities for the oxidation of caffeic acid over 1000 times greater than those observed at the macroelectrode, matching the high surface area and fractal-type growth observed in SEM images.

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Section: Introductionmentioning

confidence: 99%

Electrochemistry of White Wine Polyphenols Using PEDOT Modified Electrodes

2017

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“…The resulting sensor array discriminated six Spanish red wines prepared from the same variety of grape but from different origin denominations and ageing stages [66]. The poly(3,4-ethylenedioxythiophene)-modified electrode was used in cyclic voltammetry or differential pulse voltammetry followed by PCA for determination of nine different Italian red wines [67].…”

Section: Voltammetric Electronic Tonguesmentioning

confidence: 99%

State of the Art in the Field of Electronic and Bioelectronic Tongues – Towards the Analysis of Wines

et al. 2009

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This review compares various types of (bio)electronic tongues. The design and principles of potentiometric and voltammetric electronic tongues are discussed together with applications in food and environmental analysis. Different approaches towards bioelectronic tongue are presented. Several methods for evaluation and interpretation of the measured data are described. Finally, the potential of such devices for analysis of wine is discussed.

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“…In this context, conventional methods have been supplemented with electronic tongues, noses and other sensor array devices for wine-monitoring purposes [14][15][16][17]. These instrumental techniques have been used in combination with chemometric tools such as artificial neural networks in order to classify white wines [18].…”

Section: Introductionmentioning

confidence: 99%

Differentiation and identification of white wine varieties by using electropherogram fingerprints obtained with CE

Garrido-Delgado

López-Vidal

Arce

et al. 2009

J of Separation Science

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This article reports a method for determining organic acids by CE in order to obtain a characteristic fingerprint with a view to classifying white wine samples with the aid of multivariate statistics. The proposed method was optimized for the determination of the most abundant organic acids in wine (viz. succinic, malic, tartaric, citric, acetic and lactic). The acids were separated in a running buffer consisting of 180 mM disodium hydrogen phosphate, 0.5 mM CTAB and 10% methanol, adjusted to pH 7.5. The applied voltage was 10 kV and the working temperature 251C. The precision of the method was assessed by replicate analysis of a wine sample; the resulting RSD was less than 5.2% in peak area and less than 1% in migration time for all organic acids. Calibration curves exhibited good linearity throughout the studied concentration range for all acids. Principal component analysis and linear discriminant analysis allowed accurate classification of wine samples with variable alcohol contents from their electrophoretic fingerprints. The discriminant potential of various electropherogram regions was examined. Based on the results, the proposed method is an effective choice for classifying wine samples. IntroductionThe winemaking sector is one of the main motors of the economy in Spain. Spanish white wines are high-quality products much appreciated by consumers inside the country and also, increasingly, abroad [1]. Therefore, being able to confirm their authenticity is of paramount importance with a view to assuring their quality to an expanding international market. Multivariate analysis has been widely used for this purpose in recent years.Wines [11,12] or nuclear magnetic resonance spectroscopy [13]. In this context, conventional methods have been supplemented with electronic tongues, noses and other sensor array devices for wine-monitoring purposes [14][15][16][17]. These instrumental techniques have been used in combination with chemometric tools such as artificial neural networks in order to classify white wines [18]. Separation techniques such as CE have also been used to classify wines [19][20][21][22]. To our knowledge, electropherogram profiles, which are constructed from the CE response of organic acids, have never, to date, been used as fingerprints for white wines and their classification with chemometric models. In this study, we used electropherogram fingerprints obtained with CE to classify white wines for the first time.Organic acids present in grape juices and wines are important because they influence the sensory properties (flavour, colour and aroma), and the physical and microbiological stability, of the product. Acetic, lactic, succinic, malic, citric and tartaric are the most abundant organic acids in wines. Tartaric, malic and citric acid are obtained directly from the grape, whereas succinic, lactic and acetic acid form during the fermentation process. These organic acids are also very useful for detecting wine alteration and/ or disease [23].Malic acid is present in large amounts in green gra...

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Classification of red wines by chemometric analysis of voltammetric signals from PEDOT-modified electrodes

Cited by 51 publications

References 36 publications

Electrochemistry of White Wine Polyphenols Using PEDOT Modified Electrodes

Electrochemistry of White Wine Polyphenols Using PEDOT Modified Electrodes

State of the Art in the Field of Electronic and Bioelectronic Tongues – Towards the Analysis of Wines

Differentiation and identification of white wine varieties by using electropherogram fingerprints obtained with CE

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