New Electronic Tongue Sensor Array System for Accurate Liquor Beverage Classification

Abstract

The use of sensors in different applications to improve the monitoring of a process and its variables is required as it enables information to be obtained directly from the process by ensuring its quality. This is now possible because of the advances in the fabrication of sensors and the development of equipment with a high processing capability. These elements enable the development of portable smart systems that can be used directly in the monitoring of the process and the testing of variables, which, in some cases, must evaluated by laboratory tests to ensure high-accuracy measurement results. One of these processes is taste recognition and, in general, the classification of liquids, where electronic tongues have presented some advantages compared with traditional monitoring because of the time reduction for the analysis, the possibility of online monitoring, and the use of strategies of artificial intelligence for the analysis of the data. However, although some methods and strategies have been developed, it is necessary to continue in the development of strategies that enable the results in the analysis of the data from electrochemical sensors to be improved. In this way, this paper explores the application of an electronic tongue system in the classification of liquor beverages, which was directly applied to an alcoholic beverage found in specific regions of Colombia. The system considers the use of eight commercial sensors and a data acquisition system with a machine-learning-based methodology developed for this aim. Results show the advantages of the system and its accuracy in the analysis and classification of this kind of alcoholic beverage.

Taste Bud-Inspired Single-Drop Multitaste Sensing for Comprehensive Flavor Analysis with Deep Learning Algorithms

“…For several decades, there has been significant research on electronic tongue (E-tongue) systems that aim to mimic the human tongue. − The importance of the E-tongue system lies in its ability to differentiate tastes from intricate samples at levels significantly below human perception. This is particularly vital in analyzing the tastes of beverages such as wines, beers, and coffees. − Conventional sensory evaluations, conducted by sommeliers and experts, are constrained by susceptibility to environmental conditions, subjective influences, and mental and physical states . These factors may lead to the nonobjectiveness and uncertainty in evaluations.…”

Prompt and portable chemical fingerprinting analysis of complex liquids using diamond-based electronic tongue

“…The e-tongue generally uses pattern recognition algorithms to identify the taste or avor of a sample using signals generated by non-speci c, cross-selectivity electrochemical sensors 7,8 . Since individual sensors do not have su cient sensitivity to discriminate different liquids, multiple electrochemical and/or biosensors combined with multivariate statistical data analysis are necessary 9,10 . For example, Rudnitskaya et al demonstrated a prediction of the Port wine age with high accuracy using 28 potentiometric chemical sensors combined with partial least squares (PLS) regression 11 .…”