Utilize este identificador para referenciar este registo: http://hdl.handle.net/1822/44715

TítuloQuantification of table olives' acid, bitter and salty tastes using potentiometric electronic tongue fingerprints
Autor(es)Marx, Ítala M. G.
Rodrigues, Nuno
Dias, Luís G.
Veloso, Ana C. A.
Pereira, José A.
Drunkler, Deisy A.
Peres, António M.
Palavras-chaveTable olives
Basic taste intensity
Electronic tongue
Linear discriminant analysis
Multiple linear regression
DataJun-2017
EditoraElsevier
RevistaLWT - Food Science and Technology
CitaçãoMarx, Ítala M. G.; Rodrigues, Nuno; Dias, Luís G.; Veloso, Ana C. A.; Pereira, José A.; Drunkler, Deisy A.; Peres, António M., Quantification of table olives' acid, bitter and salty tastes using potentiometric electronic tongue fingerprints. LWT - Food Science and Technology, 79, 394-401, 2017
Resumo(s)The intensities of the gustatory attributes of table olives is one of the sensory set of parameters evaluated by trained sensory panels accordingly to the recommendations of the International Olive Council. However this is an expensive and time-consuming process that only allows the evaluation of a limited number of samples per day. So, an electronic tongue coupled with multivariate statistical tools, is proposed for assessing the median intensities of acid, bitter and salty tastes perceived in table olives. The results showed that the device, coupled with linear discriminant analysis, could be used as a taste sensor, allowing classifying aqueous standard solutions according to the three basic tastes (repeated K-fold cross-validation: 98% ± 3% of correct classifications) based on the electrochemical signals of 5 sensors. It was demonstrated that the taste sensor with multiple linear regression models, enabled quantifying the median intensities of the three basic tastes (repeated K-fold cross-validation: R2 ? 0.96 ± 0.04) perceived in table olives by a trained sensory panel, based on the potentiometric fingerprints (2125 signal profiles) of aqueous olive pastes and brines. The overall satisfactory results showed the electronic tongue potential to assess the intensities of gustatory attributes of table olives, formerly only achievable by sensory panels.
Tipoarticle
URIhttp://hdl.handle.net/1822/44715
DOI10.1016/j.lwt.2017.01.060
ISSN0023-6438
Versão da editorahttp://www.journals.elsevier.com/lwt-food-science-and-technology/
Arbitragem científicayes
AcessoopenAccess
Aparece nas coleções:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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