Journal ArticleDOI
Wine classification by taste sensors made from ultra-thin films and using neural networks
Antonio Riul,Humberto Costa de Sousa,Roger R. Malmegrim,David S. dos Santos,André C. P. L. F. de Carvalho,Fernando Josepetti Fonseca,Osvaldo N. Oliveira,Luiz H. C. Mattoso +7 more
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TLDR
In this article, a sensor array made from Langmuir-Blodgett (LB) films of conducting polymers and lipids and layer-by-layer (LBL) films from chitosan deposited onto gold interdigitated electrodes was used to distinguish tastes and used to classify red wines.Abstract:
This paper reports on a sensor array able to distinguish tastes and used to classify red wines. The array comprises sensing units made from Langmuir–Blodgett (LB) films of conducting polymers and lipids and layer-by-layer (LBL) films from chitosan deposited onto gold interdigitated electrodes. Using impedance spectroscopy as the principle of detection, we show that distinct clusters can be identified in principal component analysis (PCA) plots for six types of red wine. Distinction can be made with regard to vintage, vineyard and brands of the red wine. Furthermore, if the data are treated with artificial neural networks (ANNs), this “artificial tongue” can identify wine samples stored under different conditions. This is illustrated by considering 900 wine samples, obtained with 30 measurements for each of the five bottles of the six wines, which could be recognised with 100% accuracy using the algorithms Standard Backpropagation and Backpropagation momentum in the ANNs.read more
Citations
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Journal ArticleDOI
Supervised pattern recognition in food analysis.
TL;DR: The basis of the supervised pattern recognition techniques mostly used in food analysis are reviewed, making special emphasis on the practical requirements of the measured data and discussing common misconceptions and errors that might arise.
Journal ArticleDOI
Conducting polymers in chemical sensors and arrays
TL;DR: The review covers main applications of conducting polymers in chemical sensors and biosensors, such as pH sensitivity, sensitivity to inorganic ions and organic molecules as well as sensitivity to gases, and induced receptor properties.
Journal ArticleDOI
Colorimetric sensor arrays for volatile organic compounds.
TL;DR: The development of a low-cost, sensitive colorimetric sensor array for the detection and identification of volatile organic compounds (VOCs) is reported, and by proper choice of dyes and substrate, the array is essentially nonresponsive to changes in humidity.
Journal ArticleDOI
Sensor arrays for liquid sensing – electronic tongue systems
TL;DR: These topics are summarized in this review: miniaturization of electronic tongues and hybrid systems for liquid sensing, as well as approaches embracing mass- and optical-sensors, and various pattern recognition systems were proposed.
Journal ArticleDOI
Review: highlights in recent applications of electronic tongues in food analysis.
TL;DR: The components of an e-tongue (automatic sampler, array of chemical sensors, and data processing system) and their most important applications in food analysis in this new century are described.
References
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Book
Neural Networks: A Comprehensive Foundation
TL;DR: Thorough, well-organized, and completely up to date, this book examines all the important aspects of this emerging technology, including the learning process, back-propagation learning, radial-basis function networks, self-organizing systems, modular networks, temporal processing and neurodynamics, and VLSI implementation of neural networks.
Book
Chemometrics: A Practical Guide
TL;DR: The Six Habits of an Effective Chemometrician and its Applications: Pattern Recognition, Multivariate Calibration and Prediction.
Journal ArticleDOI
Receptors and transduction in taste
TL;DR: Screening the mass of genome sequence data that have recently become available has provided a new means to identify key receptors for bitter and sweet taste, and molecular biology has also identified receptors for salty, sour and umami taste.
Journal ArticleDOI
Electronic tongues for environmental monitoring based on sensor arrays and pattern recognition: a review
TL;DR: In this article, the use of sensor arrays and pattern recognition applied to the obtained signal patterns for environmental monitoring is discussed in some detail, and different types of electronic tongues are described and evaluated for monitoring purposes.
Journal ArticleDOI
Thermal stimulation of taste
Alberto Cruz,Barry G. Green +1 more
TL;DR: It is shown that heating or cooling small areas of the tongue can in fact cause sensations of taste: warming the anterior edge of the tongues from a cold temperature can evoke sweetness, whereas cooling can evoke sourness and/or saltiness.