Evaluation of Italian wine by the electronic tongue: recognition, quantitative analysis and correlation with human sensory perception

Legin, Andrey; Rudnitskaya, Alisa; Lvova, Larisa; Vlasov, Yu. G.; Natale, Corrado Di; D’Amico, A.

doi:10.1016/s0003-2670(03)00301-5

Cited by 208 publications

(108 citation statements)

References 16 publications

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“…The ETongue approach has shown a very good correlation with the human taste panel study (40)(41)(42). It equips a probe which consists of artificial multichannel taste sensors (ZZ, AB, BA, BB, CA, DA, and JE) for converting taste responses to electric signals (43).…”

Section: Taste Assessment Using An Electronic Tonguementioning

confidence: 99%

Masking the Bitter Taste of Injectable Lidocaine HCl Formulation for Dental Procedures

et al. 2014

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Abstract. Several attempts have been made to mask the bitter taste of oral formulations, but none have been made for injectable formulations. This study aims to mask the bitter taste of dental lidocaine HCl (LID) injection using hydroxypropyl-β-cyclodextrin (HP-β-CD) and sodium saccharin. Inclusion complexes of LID and HP-β-CD were prepared by the solution method in 1:1 and 1:2 M ratios. Inclusion complexes in solution were studied using phase solubility in phosphate buffer solutions (pH 8, 9, and 10). Freeze-dried inclusion complexes were characterized using differential scanning calorimetry (DSC), Xray, Fourier transform infrared (FT-IR), nuclear magnetic resonance (NMR), scanning electron microscopy (SEM), and in vitro release. Injectable formulations were prepared using inclusion complexes and characterized for stability and for taste using an Alpha MOS ASTREE electronic tongue (ETongue). The association constants of HP-β-CD with lidocaine-free base and its ionized form were found to be 26.23± 0.00025 and 0.8694±0.00045 M −1 , respectively. Characterization studies confirmed the formation of stable inclusion complexes of LID and HP-β-CD. Injectable formulations were found to be stable for up to 6 months at 4°C, 25°C, and 40°C. The taste evaluation study indicated that HP-β-CD (1:1 and 1:2 M ratios) significantly improved the bitter taste of LID injectable formulation. In conclusion, inclusion complex in the 1:1 M ratio with 0.09% sodium saccharin was considered to be optimum in masking the bitter taste of LID.

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Section: Taste Assessment Using An Electronic Tonguementioning

confidence: 99%

Masking the Bitter Taste of Injectable Lidocaine HCl Formulation for Dental Procedures

et al. 2014

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“…In the last decade, potentiometric sensor arrays have been widely used in food analysis namely, for milk recognition and classification [2,[4][5][6], wine recognition and quantitative analysis and its correlation with human sensory perception [7], beer recognition [2,8], plant samples recognition and classification [9], beverage analysis [2,[10][11][12], soy sauce taste analysis [13] and honey classification according to the pollen type [14]. In these works, several types of sensors have been tested in the potentiometric devices, namely lipid membranes [2,13], chalcogenide sensors [15], cation and anion-sensitive PVC based membranes [5,11], cation and anion-sensitive and partially selective electrodes [4,6,8,12,16], and polymeric membranes formed on solid conducting silver supports [14].…”

Section: Introductionmentioning

confidence: 99%

An electronic tongue taste evaluation: Identification of goat milk adulteration with bovine milk

Dias

Peres

Veloso

et al. 2009

Sensors and Actuators B: Chemical

185

112

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a b s t r a c tAn electronic tongue with 36 cross-sensibility sensors was built allowing a successful recognition of the five basic taste standards, showing high sensibility to acid, salty and umami taste substances and lower performance to bitter and sweet tastes. The taste recognition capability was afterwards tested in the detection of goat milk adulteration with bovine milk, which is a problem for the dairy industry. This new methodology is an alternative to the classical analytical methods used to detect caprine milk adulterations with bovine milk, being a simpler, faster and economical procedure. The different signal profiles recorded by the e-tongue device together with linear discriminant analysis allowed the implementation of a model that could distinguish between raw skim milk groups (goat, cow and goat/cow) with an overall sensibility and specificity of 97% and 93%, respectively. Furthermore, cross-validation showed that the model was able to correct classify unknown milk samples with a sensibility and specificity of 87% and 70%, respectively. Additionally, the model robustness was confirmed since it correctly or incorrectly classified milk samples with, respectively, higher and lower probabilities than those that could be expected by chance.

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“…The sensory tests are usually carried out by human senses such as flavor and taste and they require extremely experienced persons. The relationships between the physicochemical and sensory analysis are too much complex and still poorly understood [2], thus wine classification becomes a serious problem. Our investigation aimed to check and expose the possibility of the descriptor fingerprints procedure to rank and distinguish different classes of red wines.…”

Section: Introductionmentioning

confidence: 99%

Descriptor Fingerprints and Their Application to Red Wine Clustering and Discrimination

Bangov

Moskovkina

Stojanov

2017

Acta Scientifica Naturalis

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Evaluation of Italian wine by the electronic tongue: recognition, quantitative analysis and correlation with human sensory perception

Cited by 208 publications

References 16 publications

Masking the Bitter Taste of Injectable Lidocaine HCl Formulation for Dental Procedures

Masking the Bitter Taste of Injectable Lidocaine HCl Formulation for Dental Procedures

An electronic tongue taste evaluation: Identification of goat milk adulteration with bovine milk

Descriptor Fingerprints and Their Application to Red Wine Clustering and Discrimination

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