Multi-sensor array used as an “electronic tongue” for mineral water analysis

Moreno, L.; Merlos, A.; Abramova, Natalia; Jiménez, C.; Bratov, Andrey

doi:10.1016/j.snb.2005.12.063

Cited by 107 publications

(66 citation statements)

References 16 publications

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“…Moreno et al [78] presented an electronic tongue based on a monolithically integrated array of chemical sensors. The electronic tongue was composed of six independent ion-selective field-effect transistors (ISFETs), an interdigitated platinum electrode (IDS), and a silicon diode used as a temperature sensor.…”

Section: Water Environment Monitoringmentioning

confidence: 99%

Electronic Nose and Electronic Tongue

Zou

Wan

Zhang

et al. 2015

Bioinspired Smell and Taste Sensors

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Section: Water Environment Monitoringmentioning

confidence: 99%

Electronic Nose and Electronic Tongue

Zou

Wan

Zhang

et al. 2015

Bioinspired Smell and Taste Sensors

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“…Very recently, Ciosek et al prepared a sensor array employing Low Temperature Cofired Ceramics (LTCC) technology and conventional PVC membranes [42]. Although potentially it is a perfectly viable option for developing electronic tongue systems, there is only one group at the Microelectronic Institute in Barcelona [43] employing an array formed by Ion Selective , Ca 2þ and Cl À are deposited, allowing for a 6-channel device after incorporation of pH and redox potential elements. Work has been presented for the identification of mineral waters, and for grape juice and wine sample analysis [44].…”

Section: Electronic Tongues Employing Potentiometric Sensorsmentioning

confidence: 99%

Electronic Tongues Employing Electrochemical Sensors

2010

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This review presents recent advances concerning work with electronic tongues employing electroanalytical sensors. This new concept in the electroanalysis sensor field entails the use of chemical sensor arrays coupled with chemometric processing tools, as a mean to improve sensors performance. The revision is organized according to the electroanalytical technique used for transduction, namely: potentiometry, voltammetry/amperometry or electrochemical impedance. The significant use of biosensors, mainly enzyme-based is also presented. Salient applications in real problem solving using electrochemical electronic tongues are commented.

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“…Most of the e-tongues reported so far consist of a combination of electrochemical methods based on potentiometric [102] or amperometric sensors [103]. These instruments have been widely used in quantitative analyses of liquids such as milk [104], alcoholic drinks (beer and wines) [102,[105][106][107], vegetable and olive oils [108][109], natural and mineral waters [104,110,111], and various fruit juices [112,113], etc. The e-tongue has been applied to determine fish freshness [114,115].…”

Section: Taste-related Qualitymentioning

confidence: 99%

Quality Assessment of Aquatic Foods by Machine Vision, Electronic Nose, and Electronic Tongue

Korel

Balaban

2010

Handbook of Seafood Quality, Safety and Health Applications

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The increase in demand for seafood products has catalyzed the desire for higher standards regarding safety and quality issues. Since seafoods are perishable, freshness is a major quality parameter to be considered [1,2]. There is no unique freshness or spoilage indicator for seafood, therefore combinations of selected indicators need to be used to evaluate freshness [3,4]. An important and widely used method to determine freshness is sensory evaluation [5]. The Quality Index Method (QIM) uses a demerit point scoring system [6] based on the evaluation of the important sensory attributes (odour, texture, and appearance) of fish and other aquatic foods. The sensory quality is expressed by the sum of the demerit points, and a linear correlation between these points and the storage time is used to predict the freshness of the target seafood [5,7,8]. The QIM has been developed for various seafood species and products, such as Atlantic mackerel (Scomber scombrus), horse mackerel (Trachurus trachurus), European sardine (Sardina pilchardus) [9], gilthead seabream (Sparus aurata)[10], farmed Atlantic salmon (Salmo salar) [11,12], and cod (Gadus morhua) [13], etc. Even though QIM is fast and reliable in determining the freshness of seafood, it still requires experts to evaluate the quality attributes. Alternatively, appearance, odour, and taste can be measured by machine vision system (MVS), electronic nose (e-nose), and electronic tongue (e-tongue), respectively.In this chapter, the measurement of visual, odour, and taste quality of seafood using MVS, e-nose, and e-tongue is discussed. A few literature examples are given for all techniques, some of which are given from research conducted in our own laboratories. Visual qualityVisual quality of seafood includes appearance (size, shape, and colour) attributes. These have a direct influence on the seafood's value and acceptance. One of the methods of measuring them is by using a MVS, which consists of a digital camera to acquire images, an illumination system (e.g. a light box with fluorescent bulbs as lighting source), and computer software to analyze the image [14,15]. This is a rapid, objective, repeatable, and non-destructive method, Handbook of Seafood Q uality, Safety and Health ApplicationsEdited by Cesarettin Alasalvar, Fereidoon Shahidi, Kazuo Miyashita and Udaya Wanasundara

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Multi-sensor array used as an “electronic tongue” for mineral water analysis

Cited by 107 publications

References 16 publications

Electronic Nose and Electronic Tongue

Electronic Nose and Electronic Tongue

Electronic Tongues Employing Electrochemical Sensors

Quality Assessment of Aquatic Foods by Machine Vision, Electronic Nose, and Electronic Tongue

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