Evaluation of organoleptic and texture properties of dried apples by hybrid electronic tongue
Anna Kutyła-Olesiuk , Małgorzata Nowacka , Małgorzata Wesoły , Patrycja Ciosek
AbstractThe aim of this paper is to use hybrid electronic tongue in the qualitative and quantitative analysis of extracts obtained from raw and dried apples prepared by different food processing techniques (drying techniques). The system is based on potentiometric and voltammetric sensors, moreover data recorded by spectrophotometry, amperometry and conductometry techniques were applied to enhance the classification ability of the device. The combination of the data from various measurement techniques (hybrid electronic tongue) leads to improved differentiation of the dried apple extracts samples comparing to separate techniques. Appropriate chemometric techniques were used to the recognition and classification of samples, whereas the efficiency of the qualitative and quantitative analysis was evaluated on the basis of Root Mean Squared Error (RMSE), determination coefficient (R2), slope (a), and intercept (b) parameters.
|Journal series||Sensors and Actuators B - Chemical, ISSN 0925-4005|
|Publication size in sheets||0.5|
|Keywords in English||hybrid electronic tongue, PLS-DA, dried apples, organoleptic analysis|
|ASJC Classification||; ; ; ; ; ;|
|Score|| = 40.0, 31-01-2020, ArticleFromJournal|
= 40.0, 31-01-2020, ArticleFromJournal
|Publication indicators||= 30; = 26; : 2014 = 1.679; : 2013 = 3.84 (2) - 2013=4.101 (5)|
|Citation count*||14 (2016-05-09)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.