Discrimination of mineral waters by electronic tongue, sensory evaluation and chemical analysis

Sipos, L [Sipos, László (Élelmiszertudományok), author] Department of Postharvest Science and Technology (CUB / FFS); Kovács, Z [Kovács, Zoltán (Élelmiszertudomán...), author] Department of Physics and Controll (CUB / FFS); Sági-Kiss, V; Csiki, T; Kókai, Z [Kókai, Zoltán (Érzékszervi vizsg...), author] Department of Postharvest Science and Technology (CUB / FFS); Fekete, A [Fekete, András (Agrárműszaki), author] Department of Physics and Controll (CUB / FFS); Héberger, K [Héberger, Károly (Kemometria, többv...), author] Institute of Materials and Environmental Chemistry (MTA TTK)

English Scientific Article (Journal Article)
Published: FOOD CHEMISTRY 0308-8146 135 (4) pp. 2947-2953 2012
  • SJR Scopus - Analytical Chemistry: D1
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    Mineral, spring and tap water samples of different geographical origins (7 classes) were distinguished by various methods, such as sensory evaluation, electronic tongue measurement, inductively coupled plasma atomic emission spectroscopy and ion chromatography. Samples from the same geographical origin were correctly classified by chemical analysis and electronic tongue (100%), but it was found that only 80% classification rate can be achieved by sensory evaluation. Different water brands (different brand names) from the same geographical origin did not show definite differences, as expected. Forward stepwise algorithm selected three chemical parameters namely, chloride (Cl -), sulphate (SO 4 2-) and magnesium (Mg) content and two electronic tongue sensor signals (ZZ and HA) to discriminate according to the geographical origins. © 2012 Elsevier Ltd.
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    2020-09-24 04:15