Electronic tongue based on a single impedimetric sensor and complex numbers-supervised pattern recognition

Rodrigues, Dayvison Ribeiro; Fragoso, Wallace D.; Lemos, Sherlan G.

doi:10.1016/j.electacta.2021.139312

Cited by 10 publications

(4 citation statements)

References 23 publications

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“…A higher distinguishing power at this spectral region was expected because it is related to double-layer effects that predominate in organic film/ water interfaces (Riul et al, 2003;Barsoukov and Macdonald, 2005;Riul et al, 2010;Lvovich, 2012;Elamine et al, 2019;Braunger et al, 2020;Facure et al, 2021;Rodrigues et al, 2021). Evidence from the literature (Riul et al, 2003;Barsoukov and Macdonald, 2005;Riul et al, 2010;Lvovich, 2012;Elamine et al, 2019;Braunger et al, 2020;Facure et al, 2021;Rodrigues et al, 2021) exists that at low frequencies, double-layer effects are dominant. In particular, in sensing the double-layer capacitance varies depending on how the sample properties are changed.…”

Section: Filmmentioning

confidence: 95%

Electronic tongue made of gelatin self-supporting films on printed electrodes to detect lactose

Piccinin,

Coatrini-Soares,

Franco

et al. 2024

Front. Sens.

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An electronic tongue was developed for the detection of lactose content in commercial foods. This was accomplished by employing optimized detection units comprised of gelatin films and information visualization methods for data analysis. The films incorporating gelatin, tannic acid, and zein, served as the basis for the sensors, whose electrodes were screen printed using carbon black ink. Self-supporting films were produced using various combinations of these materials, some of which had limited solubility in water (from 33% to 36%). They were hydrophobic and yielded reproducible electrical impedance spectra to be used as sensing units. Lactose detection experiments were conducted using various standard concentrations and commercial food samples. Capacitance decreased with lactose concentration at low frequencies, with films lacking a hydrophobic coating showing higher capacitance signals (exceeding 200 nF). Low limits of detection were obtained for the most sensitive films, as low as 2.03 × 10−19 mol/L, comparable to existing biosensors to detect lactose. Combining data from four sensing units in an electronic tongue allowed for the differentiation of lactose concentrations ranging from 1 × 10−20 mol/L to 1 × 10−6 mol/L using the interactive document mapping (IDMAP) projection technique, leading to a silhouette coefficient of 0.716. The discriminatory power of the electronic tongue was validated by distinguishing between lactose-containing and lactose-free food products. These findings highlight the potential of electronic tongues made with sustainable materials for applications in food quality assessment and lactose intolerance management.

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Section: Filmmentioning

confidence: 95%

Electronic tongue made of gelatin self-supporting films on printed electrodes to detect lactose

Piccinin,

Coatrini-Soares,

Franco

et al. 2024

Front. Sens.

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“…Kim et al [56] discriminated diferent degrees of roasting cofee by a colorimetric sensor array coupled with PCA and HCA. Rodrigues et al [100] obtained electrochemical impedance spectra of water-based extracts of cofee samples by using a single unlabeled sensor. PLS-DA and SIMCA were used to conduct supervisory pattern recognition.…”

Section: Array Sensor Techniquesmentioning

confidence: 99%

Recent Research Advancements of Coffee Quality Detection: Targeted Analyses vs. Nontargeted Fingerprinting and Related Issues

Chen

Gao

2023

Journal of Food Quality

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Coffee is an important commercial product that arose various quality issues. Different techniques have been applied to detect coffee quality. This review focused on the recent updates in the detection methods of coffee from a targeted versus nontargeted perspective. This review introduced case studies of the current research progresses on targeted and nontargeted detection approaches. Their merits and demerits were evaluated as an analysis of coffee quality. The targeted approach, including liquid chromatography (LC), gas chromatography (GC), thin-layer chromatography (TLC), and capillary electrophoresis (CE), evaluates the quality of coffee by specific markers, whereas the nontargeted approach tests whether the sample is abnormal, without prior knowledge of what caused the abnormality, usually coupled with chemometrics. The nontargeted techniques commonly involve LC, GC, nuclear magnetic resonance (NMR), infrared spectroscopy (IR), ultraviolet-visible spectroscopy (UV-Vis), laser-induced breakdown spectroscopy (LIBS), and mass spectrometry (MS). This work may provide guidance for resolving most aspects of the quality problems in coffee, such as adulterant detection, species identification, and geographical origin discrimination.

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“…Compared with the traditional detection method mentioned above, the gas sensing technology has provided a new option for nondestructive, inexpensive, and less time‐consuming quality assessment (Li, Feng, Liu, Gao, & Hui, 2016). Therefore, it has been successfully applied in food quality detection, including fish (Han, Jinghao, Feixiang, & Guohua, 2015; Zhang et al, 2018; Zheng et al, 2019; Zheng et al, 2019), shrimps (Jiang, Li, Zheng, Lin, & Hui, 2016; Shao et al, 2018; Zheng, Wang, et al, 2019), meat (Musatov, Sysoev, Sommer, & Kiselev, 2010), tea (Kovács et al, 2010), wine (Arroyo et al, 2009), coffee (Rodrigues, Fragoso, & Lemos, 2021), oil (Karami, Rasekh, & Mirzaee‐Ghaleh, 2020; Rusinek et al, 2021; Tata et al, 2022), bread (Rusinek et al, 2021), fruit (Lihuan, Liu, Xiaohong, Guohua, & Zhidong, 2017; Ying, Liu, & Hui, 2015), grain (Xu et al, 2018; Ying, Liu, Hui, & Fu, 2015), milk (Eriksson et al, 2005), and vegetables (Zhiyi et al, 2017). The quality assessment of meat is regarded as one of the most important applications of gas sensing technology.…”

Section: Introductionmentioning

confidence: 99%

Gas sensing technology for meat quality assessment: A review

Wang

Chen

2022

J Food Process Engineering

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Meat is rich in many nutritional elements and is one of the most basic foods for human beings. The demand for meat is increasing year by year, but at the same time, meat is highly susceptible to spoilage during storage and transportation, and consumption of such meat can be hazardous to human health. Gas sensing technology provides a nondestructive, less time‐consuming, and convenient detection method compared with traditional meat quality testing techniques. In this review, we briefly describe the working principle, the common sensors, signal processing, and pattern recognition for gas sensing technology. Then, we discuss the most relevant contributions of gas sensing technology to meat freshness evaluations and authenticity assessments using different data processing methods in recent years. Finally, the problems, prospects, and likely future development of gas sensing technology are highlighted. Practical applications This article analyzes each key technology of gas sensing, points out some existing defects and future trends, reviews the practical applications of gas sensing technology in meat quality inspection in recent years, and puts forward feasible technology enhancement suggestions.

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Electronic tongue based on a single impedimetric sensor and complex numbers-supervised pattern recognition

Cited by 10 publications

References 23 publications

Electronic tongue made of gelatin self-supporting films on printed electrodes to detect lactose

Electronic tongue made of gelatin self-supporting films on printed electrodes to detect lactose

Recent Research Advancements of Coffee Quality Detection: Targeted Analyses vs. Nontargeted Fingerprinting and Related Issues

Gas sensing technology for meat quality assessment: A review

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