Basic Taste Identification Using Voltammetric Type Electronic Tongue Technique
This paper present a method for identification of basic taste, i.e. sweet, sour, bitter and salty wit h the help of electronic tongue. The electronic tongue works on th e basis of voltammetric technique and having a three electrode, namely: reference electrode, working electrode and counter electrode to form a sensor array. This technique determines the concentration of ions in solutions from the current flow as a function of voltage when polarization of ions occur s around the electrode. Voltammetry refers to the measurement of current that result from the application of potential to dr ive an electrochemical reaction. This measured current is a function of different chemical composition and hence can be used for the identification of different taste, as different tas te having different chemical composition. The main objective of the present work is to test samples from four different tastes with the help of electronic tongue and analyzing the out put current obtained from different solution in time domain.
Comparison of a voltammetric electronic tongue and a lipid membrane taste sensor
An electronic tongue based on voltammetry and a multichannel lipid membrane taste sensor based on potentiometry are compared using two aqueous examples: detergents and teas. The electronic tongue consists of four electrodes of different metals, a reference electrode and a counter electrode. The measurement principle is based on pulse voltammetry in which current is measured during the change of the amplitude of the applied potential. The taste sensor is based on eight different lipid/polymer membranes. The voltage difference between the electrodes and an Ag/AgCl reference electrode is measured when the current is close to zero. The responses from the two sensors systems are treated separately with multivariate data analysis based on principal component analysis and then merged to examine if further information could be extracted. It is shown that although the two sensor systems are about equal in separation ability in the two cases, extra information can be gained by combination of the two sensor systems. © 2001 Elsevier Science B.V. All rights reserved.
Classification of beverages using a reduced sensor array
Abstract An electronic tongue based on the sensor array of ion-selective electrodes (ISEs) combined with pattern recognition tools is applied to qualitative analysis of mineral waters and apple juices. The procedure of reducing of total number of the sensors in the array is described. Before and after reducing of number of the sensors, this device is capable of reliable discrimination between different brands of mineral waters and apple juices. Validation of this method is also confirmed using artificial neural networks as a classifier. The ability to recognize different brands of waters and juices after reduction of number of the sensors in the array is comparable to the ability to recognize the same samples by the system before reduction of number of the sensors. This method enables to specify quantitatively the capability of a sensor to discriminate between different classes of samples and can be used for any electronic tongues and noses applications.