Evaluation of Bitterness by the Electronic Tongue: Correlation between Sensory Tests and Instrumental Methods

Aliani, Michel; Eideh, Ala'a; Kapourchali, Fatemeh Ramezani; Alharbi, Rehab; Fahmi, Ronak

doi:10.1002/9781118590263.ch9

Cited by 4 publications

(3 citation statements)

References 48 publications

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“…Due to the number of steps in the development of an innovative hydrolysate, the systematic use of sensory panel to characterizing the organoleptic features of in laboratory-produced hydrolysates is unconceivable for practical and economic reasons. Indeed, to explain it further, since humans do not always display the same sensitivity towards bitterness and even if the electronic tongues are an aid [ 23 , 36 ], the end-user test of bitterness based on a trained sensory panel are the only valuable tests. However, the sensory evaluations have several drawbacks such as the fact that it allows only the sensory test of a few products per session, the need of the selection, training, validation, and maintenance of sensory panels, which is time-consuming and expensive.…”

Section: Discussionmentioning

confidence: 99%

Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins

Daher

Deracinois

Baniel

et al. 2020

Foods

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Enzymatic hydrolysis of food proteins generally changes the techno-functional, nutritional, and organoleptic properties of hydrolyzed proteins. As a result, protein hydrolysates have an important interest in the food industries. However, they tend to be characterized by a bitter taste and some off-flavors, which limit their use in the food industry. These tastes and aromas come from peptides, amino acids, and volatile compounds generated during hydrolysis. In this article, sixteen more or less bitter enzymatic hydrolysates produced from a milk protein liquid fraction enriched in micellar caseins using commercially available, food-grade proteases were subjected to a sensory analysis using a trained and validated sensory panel combined to a peptidomics approach based on the peptide characterization by reverse-phase high-performance liquid chromatography, high-resolution mass spectrometry, and bioinformatics software. The comparison between the sensory characteristics and the principal components of the principal component analysis (PCA) of mass spectrometry data reveals that peptidomics constitutes a convenient, valuable, fast, and economic intermediate method to evaluating the bitterness of enzymatic hydrolysates, as a trained sensory panel can do it.

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Section: Discussionmentioning

confidence: 99%

Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins

Daher

Deracinois

Baniel

et al. 2020

Foods

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“…At the earliest stage of product development, it may be possible to use an e-tongue calibrated with a range of molecules of known bitterness to provide an indication of the probable bitterness of a new molecule [ 27 ]. There is however a risk that the response from the new molecule falls outside the range of applicability of the calibration model.…”

Section: Sensory Data From Non-human Studiesmentioning

confidence: 99%

A Guide to Best Practice in Sensory Analysis of Pharmaceutical Formulations

Clapham,

Belissa,

Inghelbrecht

et al. 2023

Pharmaceutics

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It is well established that treatment regime compliance is linked to the acceptability of a pharmaceutical formulation, and hence also to therapeutic outcomes. To that end, acceptability must be assessed during the development of all pharmaceutical products and especially for those intended for paediatric patients. Although acceptability is a multifaceted concept, poor sensory characteristics often contribute to poor patient acceptability. In particular, poor taste is often cited as a major reason for many patients, especially children, to refuse to take their medicine. It is thus important to understand and, as far as possible, optimise the sensory characteristics and, in particular, the taste/flavour/mouthfeel of the formulation throughout the development of the product. Sensory analysis has been widely practiced, providing objective data concerning the sensory aspects of food and cosmetic products. In this paper, we present proposals concerning how the well-established principles of sensory analysis can best be applied to pharmaceutical product development, allowing objective, scientifically valid, sensory data to be obtained safely. We briefly discuss methodologies that may be helpful in reducing the number of samples that may need to be assessed by human volunteers. However, it is only possible to be sure whether or not the sensory characteristics of a pharmaceutical product are non-aversive to potential users by undertaking sensory assessments in human volunteers. Testing is also required during formulation assessment and to ensure that the sensory characteristics remain acceptable throughout the product shelf life. We provide a risk assessment procedure to aid developers to define where studies are low risk, the results of a survey of European regulators on their views concerning such studies, and detailed guidance concerning the types of sensory studies that can be undertaken at each phase of product development, along with guidance about the practicalities of performing such sensory studies. We hope that this guidance will also lead to the development of internationally agreed standards between industry and regulators concerning how these aspects should be measured and assessed throughout the development process and when writing and evaluating regulatory submissions. Finally, we hope that the guidance herein will help formulators as they seek to develop better medicines for all patients and, in particular, paediatric patients.

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“…On the other hand, the eTongue is an electronic device designed to mimic the human tongue. Using non-selective electrochemical sensors and pattern recognition methods, the eTongue device can detect specific chemical substances in liquid samples [20][21][22][23]. The eEyes is an electronic device composed of an array of optical sensors whose spectrum can reveal essential material properties of the sample in question.…”

Section: Introductionmentioning

confidence: 99%

Assessment of E-Senses Performance through Machine Learning Models for Colombian Herbal Teas Classification

Carrillo,

Durán,

Cáceres

et al. 2023

Chemosensors

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This paper describes different E-Senses systems, such as Electronic Nose, Electronic Tongue, and Electronic Eyes, which were used to build several machine learning models and assess their performance in classifying a variety of Colombian herbal tea brands such as Albahaca, Frutos Verdes, Jaibel, Toronjil, and Toute. To do this, a set of Colombian herbal tea samples were previously acquired from the instruments and processed through multivariate data analysis techniques (principal component analysis and linear discriminant analysis) to feed the support vector machine, K-nearest neighbors, decision trees, naive Bayes, and random forests algorithms. The results of the E-Senses were validated using HS-SPME-GC-MS analysis. The best machine learning models from the different classification methods reached a 100% success rate in classifying the samples. The proposal of this study was to enhance the classification of Colombian herbal teas using three sensory perception systems. This was achieved by consolidating the data obtained from the collected samples.

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Evaluation of Bitterness by the Electronic Tongue: Correlation between Sensory Tests and Instrumental Methods

Cited by 4 publications

References 48 publications

Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins

Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins

A Guide to Best Practice in Sensory Analysis of Pharmaceutical Formulations

Assessment of E-Senses Performance through Machine Learning Models for Colombian Herbal Teas Classification

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