Electronic tongue for wine discrimination, using PCA and ANN

2014 ◽  
Author(s):  
Yennifer Yuliana Rios Diaz ◽  
Cristhian Manuel Duran Acevedo
Keyword(s):  
Electronic Tongue

Electronic tongue and their applications in food industry

2017 ◽  
Vol 8 (1and2) ◽  
pp. 98-102
Author(s):  
BHUPINDER SINGH ◽  
PRIYANKA HANDA
Keyword(s):  
Food Industry ◽  
Electronic Tongue

scholarly journals Estimating hydroxytyrosol-tyrosol derivatives amounts in cv. Cobrançosa olive oils based on the electronic tongue analysis of olive paste extracts

LWT ◽  
2021 ◽  
Vol 147 ◽  
pp. 111542
Author(s):  
Ítala M.G. Marx ◽  
Susana Casal ◽  
Nuno Rodrigues ◽  
Ana C.A. Veloso ◽  
José A. Pereira ◽  
...  
Keyword(s):  
Electronic Tongue ◽  
Olive Oils

scholarly journals Effects of Sugar Cane Molasses Addition on the Fermentation Quality, Microbial Community, and Tastes of Alfalfa Silage

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 355
Author(s):  
Runbo Luo ◽  
Yangdong Zhang ◽  
Fengen Wang ◽  
Kaizhen Liu ◽  
Guoxin Huang ◽  
...  
Keyword(s):  
Sugar Cane ◽  
Ph Value ◽  
Electronic Tongue ◽  
Water Soluble ◽  
Soluble Carbohydrates ◽  
Cane Molasses ◽  
Fermentation Quality ◽  
Alfalfa Silage ◽  
Additive Control

The objective was to study the effects of sugar cane molasses addition on the fermentation quality and tastes of alfalfa silage. Fresh alfalfa was ensiled with no additive (Control), 1% molasses (M1), 2% molasses (M2), and 3% molasses (M3) for 206 days. The chemical composition and fermentation characteristics of the alfalfa silages were determined, the microbial communities were described by 16S rRNA sequencing, and the tastes were evaluated using an electronic tongue sensing system. With the amount of added molasses (M), most nutrition (dry matter and crude protein) was preserved and water-soluble carbohydrates (WSC) were sufficiently used to promote the fermentation, resulting in a pH reduction from 5.16 to 4.48. The lactic acid (LA) content and LA/acetic acid (AA) significantly increased, indicating that the fermentation had turned to homofermentation. After ensiling, Enterococcus and Lactobacillus were the dominant genus in all treatments and the undesirable microbes were inhibited, resulting in lower propionic acid (PA), butyric acid (BA), and NH3-N production. In addition, bitterness, astringency, and sourness reflected tastes of alfalfa silage, while umami and sourness changed with the amount of added molasses. Therefore, molasses additive had improved the fermentation quality and tastes of alfalfa silage, and the M3 group obtained the ideal pH value (below 4.5) and the best condition for long-term preservation.

scholarly journals Application of Artificial Intelligence in Food Industry—a Guideline

2021 ◽  
Author(s):  
Nidhi Rajesh Mavani ◽  
Jarinah Mohd Ali ◽  
Suhaili Othman ◽  
M. A. Hussain ◽  
Haslaniza Hashim ◽  
...  
Keyword(s):  
Artificial Intelligence ◽  
Intelligent Systems ◽  
Food Industry ◽  
Near Infrared ◽  
Vision System ◽  
Electronic Tongue ◽  
World Population ◽  
Computer Vision System ◽  
The Past

AbstractArtificial intelligence (AI) has embodied the recent technology in the food industry over the past few decades due to the rising of food demands in line with the increasing of the world population. The capability of the said intelligent systems in various tasks such as food quality determination, control tools, classification of food, and prediction purposes has intensified their demand in the food industry. Therefore, this paper reviews those diverse applications in comparing their advantages, limitations, and formulations as a guideline for selecting the most appropriate methods in enhancing future AI- and food industry–related developments. Furthermore, the integration of this system with other devices such as electronic nose, electronic tongue, computer vision system, and near infrared spectroscopy (NIR) is also emphasized, all of which will benefit both the industry players and consumers.

scholarly journals Beer classification by means of a potentiometric electronic tongue

2013 ◽  
Vol 141 (3) ◽  
pp. 2533-2540 ◽  
Author(s):  
Xavier Cetó ◽  
Manuel Gutiérrez-Capitán ◽  
Daniel Calvo ◽  
Manel del Valle
Keyword(s):  
Electronic Tongue

scholarly journals Influence of Experimental Conditions on Electronic Tongue Results—Case of Valsartan Minitablets Dissolution

Sensors ◽  
2016 ◽  
Vol 16 (9) ◽  
pp. 1353 ◽  
Author(s):  
Małgorzata Wesoły ◽  
Anna Kluk ◽  
Małgorzata Sznitowska ◽  
Patrycja Ciosek ◽  
Wojciech Wróblewski
Keyword(s):  
Electronic Tongue ◽  
Experimental Conditions
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