TY - JOUR AU - Feng, Tao AU - Cai, Weitong AU - Chen, Da AU - Song, Shiqing AU - Yao, Lingyun AU - Sun, Min AU - Wang, Huatian AU - Yu, Chuang AU - Liu, Qian AU - Dang, Yali TI - Analysis of umami taste and their contributing compounds in edible fungi based on electronic tongue, sensory evaluation, and chemical analysis JF - JOURNAL OF FOOD SCIENCE J2 - J FOOD SCI PY - 2023 PG - 14 SN - 0022-1147 DO - 10.1111/1750-3841.16684 UR - https://m2.mtmt.hu/api/publication/34265390 ID - 34265390 AB - Edible fungi are rich in nutrients and have unique umami taste, which varies with genotypes, growth conditions, and harvest time. In this study, umami compounds in 12 species of edible fungi are analyzed and identified by electronic tongue. Through principal component analysis and discriminant factor analysis, these 2 methods could be successfully distinguished the variety of 12 edible fungi. Besides, the umami intensity of edible fungi soup is also evaluated by sensory and chemical analysis methods, for example, Tricholoma matsutake is 5.60 +/- 0.34 and 5.17 +/- 0.38, Coprinus comatus is 7.70 +/- 0.23 and 9.83 +/- 0.34 through sensory evaluation and electronic tongue respectively, followed by establishing the correlation from the response data by PLS (partial least squares analysis). According to the PLS model, with a correlation coefficients of calibration models greater than 0.7 and the low root mean square error of calibration and root mean square error of prediction values, the results correlate well with each other. Therefore, we can indicate that the electronic tongue is able to analyze and evaluate the umami intensity of edible fungi to some extent. LA - English DB - MTMT ER - TY - JOUR AU - Shuai, Youwen AU - Zhang, Kejia AU - Zhu, Hui AU - Lou, Jiaxue AU - Zhang, Tuqiao TI - Toward the Upgrading Quality of Drinking Water from Flavor Evaluation: Taste, Feeling, and Retronasal Odor Issues JF - ACS - ES & T ENGINEERING J2 - ACS - EST ENG PY - 2023 PG - 14 SN - 2690-0645 DO - 10.1021/acsestengg.2c00354 UR - https://m2.mtmt.hu/api/publication/33874292 ID - 33874292 AB - Sensory property (taste and odor, T&O) has become an essential factor in the assessment and selection of drinking water. In addition to odor issues, the taste of drinking water has also drawn consumers' attentions for causing a lot of misunderstanding and damage to the impression of the public water supply. In fact, the general concept of taste refers to the involved sensations in the tasting process, including taste, feeling, and retronasal odor (jointly called flavor). As an integral part of the drinking water sensory issues, the flavor issues that relate to both volatile and nonvolatile components have received inadequate attention due to the underperformance of a tasting panel and stricter ethical principles for tasting tests; even the flavor threshold for certain substances is lower than the odor threshold. To motivate research that can overcome these challenges, this paper provides an in-depth clarification of relevant concepts and an overview of the predominant and potential substances affecting flavor, as well as a modified wheel for the tasting test. Additionally, considering the current reliance on sensory panels, recent advances in evaluation methodologies have been critically evaluated, with particular emphasis on in vitro approaches. At last, this review proposes future prospects in four major aspects, with upgrading strategies for drinking water quality. It is hoped that this review both illustrates the current state of this field and stimulates further research. LA - English DB - MTMT ER - TY - JOUR AU - Zorzi, Vittorio AU - Bertini, Andrea AU - Robertson, Andrew AU - Berardinelli, Annachiara AU - Palmisano, Leonardo AU - Parrino, Francesco TI - The application of advanced oxidation processes including photocatalysis-based ones for the off-flavours removal (GSM and MIB) in recirculating aquaculture systems JF - MOLECULAR CATALYSIS J2 - MOL CATAL VL - 551 PY - 2023 PG - 13 SN - 2468-8231 DO - 10.1016/j.mcat.2023.113616 UR - https://m2.mtmt.hu/api/publication/34601003 ID - 34601003 AB - Recirculating aquaculture system (RAS) popularity is threatened by the accumulation of off-flavour compounds such as geosmin (GSM) and 2-methylisoborneol (MIB) in the rearing water. Due to their lipophilic nature and the high bio-accumulation rate, they can be detected at very low concentrations in fish flesh, thus reducing product quality and marketability. The removal of these compounds often requires fish to be purged using high amounts of fresh and/or highly treated water before harvesting. A promising alternative is controlling the off-flavours throughout the production cycle by means of advanced oxidation processes (AOPs). In this review, the current state of the art of AOPs application to GSM and MIB degradation is reviewed under the perspective of their applicability to RASs. In particular the advantages of promising coupled processes such as photocatalytic ozonation have been highlighted. Finally, we critically reviewed the existing detection methods of off-flavour compounds in the rearing water, emphasising those allowing rapid and cheap measurements, in order to enable RAS plant managers to make real-time informed decisions, when off-flavours concentration increases above a certain threshold. LA - English DB - MTMT ER - TY - JOUR AU - Lu, Tianqi AU - Al-Hamry, Ammar AU - Hao, Junfeng AU - Liu, Yang AU - Qu, Yunze AU - Kanoun, Olfa TI - Machine Learning-Based Multi-Level Fusion Framework for a Hybrid Voltammetric and Impedimetric Metal Ions Electronic Tongue JF - CHEMOSENSORS J2 - CHEMOSENSORS VL - 10 PY - 2022 IS - 11 PG - 18 SN - 2227-9040 DO - 10.3390/chemosensors10110474 UR - https://m2.mtmt.hu/api/publication/33877405 ID - 33877405 AB - Electronic tongues and artificial gustation for crucial analytes in the environment, such as metal ions, are becoming increasingly important. In this contribution, we propose a multi-level fusion framework for a hybrid impedimetric and voltammetric electronic tongue to enhance the accuracy of K+, Mg2+, and Ca2+ detection in an extensive concentration range (100.0 nM-1.0 mM). The proposed framework extracts electrochemical-based features and separately fuses, in the first step, impedimetric features, which are characteristic points and fixed frequency features, and the voltammetric features, which are current and potential features, for data reduction by LDA and classification by kNN. Then, in a second step, a decision fusion is carried out to combine the results for both measurement methods based on Dempster-Shafer (DS) evidence theory. The classification results reach an accuracy of 80.98% and 81.48% for voltammetric measurements and impedimetric measurements, respectively. The decision fusion based on DS evidence theory improves the total recognition accuracy to 91.60%, thus realizing significantly high accuracy in comparison to the state-of-the-art. In comparison, the feature fusion for both voltammetric and impedimetric features in one step reaches an accuracy of only 89.13%. The proposed hierarchical framework considers for the first time the fusion of impedimetric and voltammetric data and features from multiple electrochemical sensor arrays. The developed approach can be implemented for several further applications of pattern fusion, e.g., for electronic noses, measurement of environmental contaminants such as heavy metal ions, pesticides, explosives, and measurement of biomarkers, such as for the detection of cancers and diabetes. LA - English DB - MTMT ER - TY - JOUR AU - Misaila, Lavinia AU - Barsan, Narcis AU - Nedeff, Florin Marian AU - Raducanu, Dumitra AU - Radu, Cristian AU - Grosu, Luminita AU - Patriciu, Oana-Irina AU - Gavrila, Lucian AU - Finaru, Adriana-Luminita TI - Perspectives for Quality Evaluation of Some Mineral Waters from Slanic Moldova JF - WATER J2 - WATER-SUI VL - 14 PY - 2022 IS - 19 PG - 14 SN - 2073-4441 DO - 10.3390/w14192942 UR - https://m2.mtmt.hu/api/publication/33184045 ID - 33184045 AB - In the present study, using a combination of several analytical techniques such as conductometry/total dissolved solids (TDS), pH-metry, ICP-MS and UV-Vis spectrometry, 38 parameters (Na, K, Mg, Ca, Al, Fe, B, Li, Cr, Mn, Ni, Cu, Zn, Se, Sr, Ag, Cd, Ba, Pb, Be, V, Co, Ga, As, Rb, Cs, Hg, Tl, U, F-, Cl-, SO42-, NO3-, NO2-, HCO3-, CO2, electric conductivity (EC)/TDS and pH) for seven natural mineral waters (springs 1 bis, 5, 10, 14, 15, Sonda 2 and Sfantul Spiridon) from the Slanic Moldova area (Romania) were evaluated. Our data were compared with the historical chemical analyses records and also with the limits established by international and Romanian regulations for qualitative evaluation of natural mineral waters. In the case of the Evolution of the mineralization degree over time, it was observed that, in the interval 1933-2021, for all the studied sources, there were variations of mineralization that could be attributed to climatic and geological changes, mode of exploitation, as well as to analysis techniques used. Although decreases in mineralization were observed between 1981 and 2006 for water sources 1 bis, 10, 15 and S2, with a slight recovery and stability period between 2006 and 2021, they have retained their characteristics over time. Moreover, spring 14 retains its status as the most mineralized spring of the seven, although it also recorded a decrease in the mineralization degree between 2013 and 2018. Even if the concentration of major and minor ions showed some variation, highlighting the diversity of the water intakes and its changes over time for some of the springs, it is noticeable that these springs have kept their characteristics over time. It was identified that Sodium (Na+) was present in all natural mineral waters but predominated in sodium chloride, sodium bicarbonate and sodium sulfate. The concentration of potassium ion has shown a fairly significant fluctuation, in 2006 being registered the lowest values for most sources: 1 bis (88.00 mg/L), 5 (6.00 mg/L), 10 (81.00 mg/L), 14 (115.00 mg/L), 15 (45.20 mg/L), S2 (11.00 mg/L). By means of ICP-MS, trace elements that have never before been tested or reported were identified, thus completing the chemical fingerprint of these natural mineral waters to increase their value for routine or therapeutic uses or further sustainable exploitation. LA - English DB - MTMT ER - TY - JOUR AU - Krpan, M. AU - Major, N. AU - Šatalić, Z. AU - Hruškar, M. TI - Human Breast Milk, Infant Formula, and Follow-Up Milks Comparison by Electronic Tongue JF - ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE J2 - ACTA ALIMENT VL - 50 PY - 2021 IS - 1 SP - 33 EP - 41 PG - 9 SN - 0139-3006 DO - 10.1556/066.2020.00122 UR - https://m2.mtmt.hu/api/publication/31872520 ID - 31872520 AB - Human breast milk, infant formula, and follow-up milks were tested by a commercial electronic tongue (aAstree, Alpha MOS) with the aim to determine taste diversity, since it has been recently shown that infants exposed to different tastes early in life, develop different food preference at a later age. Human milk (36 samples) were obtained from 13 lactating women, while 12 samples of infant formula and 14 samples of follow-up milk were obtained from the Croatian market and opened prior to analysis. Human breast milk samples showed a much higher diversity than both infant formulae and follow-up milks. These results suggest that breast-fed infants are exposed to a broader sensory experience, while formula fed infants are exposed to less diverse taste. Future studies will probably answer how this influences later food choice, taste preferences, and consequently, risk of obesity and other chronic diseases. LA - English DB - MTMT ER - TY - JOUR AU - Leong, Yong Xiang AU - Lee, Yih Hong AU - Koh, Charlynn Sher Lin AU - Phan-Quang, Gia Chuong AU - Han, Xuemei AU - Phang, In Yee AU - Ling, Xing Yi TI - Surface-Enhanced Raman Scattering (SERS) Taster: A Machine-Learning-Driven Multireceptor Platform for Multiplex Profiling of Wine Flavors JF - NANO LETTERS J2 - NANO LETT VL - 21 PY - 2021 IS - 6 SP - 2642 EP - 2649 PG - 8 SN - 1530-6984 DO - 10.1021/acs.nanolett.1c00416 UR - https://m2.mtmt.hu/api/publication/32344813 ID - 32344813 AB - Integrating machine learning with surface-enhanced Raman scattering (SERS) accelerates the development of practical sensing devices. Such integration, in combination with direct detection or indirect analyte capturing strategies, is key to achieving high predictive accuracies even in complex matrices. However, indepth understanding of spectral variations arising from specific chemical interactions is essential to prevent model overfit. Herein, we design a machine-learning-driven "SERS taster" to simultaneously harness useful vibrational information from multiple receptors for enhanced multiplex profiling of five wine flavor molecules at parts-per-million levels. Our receptors employ numerous noncovalent interactions to capture chemical function-alities within flavor molecules. By strategically combining all receptor-flavor SERS spectra, we construct comprehensive "SERS superprofiles" for predictive analytics using chemometrics. We elucidate crucial molecular-level interactions in flavor identification and further demonstrate the differentiation of primary, secondary, and tertiary alcohol functionalities. Our SERS taster also achieves perfect accuracies in multiplex flavor quantification in an artificial wine matrix. LA - English DB - MTMT ER - TY - JOUR AU - Ross, C.F. TI - Considerations of the use of the electronic tongue in sensory science JF - CURRENT OPINION IN FOOD SCIENCE J2 - CURRENT OPIN FOOD SCI VL - 40 PY - 2021 SP - 87 EP - 93 PG - 7 SN - 2214-7993 DO - 10.1016/j.cofs.2021.01.011 UR - https://m2.mtmt.hu/api/publication/32735912 ID - 32735912 N1 - Cited By :8 Export Date: 11 March 2022 Funding details: National Institute of Food and Agriculture, NIFA, 1016366 Funding text 1: This work was partially supported by the USDA National Institute of Food and Agriculture , Hatch project with Accession# 1016366 . The contributions of Sasha Barnett, Courtney Schlossareck, Victoria Paup, Kenneth McMahon, and especially Charles Diako are also gratefully acknowledged. LA - English DB - MTMT ER - TY - JOUR AU - Shariati-Rad, Masoud AU - Mozaffari, Yalda TI - Water discrimination based on the kinetic variations of AgNP spectrum JF - RSC ADVANCES J2 - RSC ADV VL - 10 PY - 2020 IS - 57 SP - 34459 EP - 34465 PG - 7 SN - 2046-2069 DO - 10.1039/d0ra06000c UR - https://m2.mtmt.hu/api/publication/31695659 ID - 31695659 AB - The assessment of water quality and its classification have considerable importance on public health. This requires monitoring of a wide range of physical, chemical and biological parameters. Here, an array of sensors composed of absorbances in different wavelengths in a kinetic process was used for classification. The data were obtained in the kinetic absorbance variations of silver nanoparticles (AgNPs) in the presence of different mineral waters. Spectral variations with time for each water sample were vectorized, and the matrix composed of these vectors was analyzed using principal component analysis (PCA) and hierarchical cluster analysis (HCA) as unsupervised clustering methods. The distinct clusters of nine different water samples were obtained using PCA and clustering by HCA resulted in an error rate of only 14.8%, which corresponds to misclassification of 4 water samples out of 27. The ability of the method for the discrimination of water samples using AgNP as the sole reagent can be attributed to the high dimensionality of data and the influence of the chemical environment in each water sample on the absorbance variations of AgNPs. LA - English DB - MTMT ER - TY - JOUR AU - Blotevogel, Simon AU - Schreck, Eva AU - Audry, Stephane AU - Saldi, Giuseppe D. AU - Viers, Jerome AU - Courjault-Rade, Pierre AU - Darrozes, Jose AU - Orgogozo, Laurent AU - Oliva, Priscia TI - Contribution of soil elemental contents and Cu and Sr isotope ratios to the understanding of pedogenetic processes and mechanisms involved in the soil-to-grape transfer (Soave vineyard, Italy) JF - GEODERMA J2 - GEODERMA VL - 343 PY - 2019 SP - 72 EP - 85 PG - 14 SN - 0016-7061 DO - 10.1016/j.geoderma.2019.02.015 UR - https://m2.mtmt.hu/api/publication/30949912 ID - 30949912 AB - The effect of soil on wine composition and flavor is controversially discussed in viticulture. Mineral nutrition of the grapevine is one possibility for an influence of soil chemistry on winemaking. However, effects of soil chemistry are difficult to isolate from other physical and biological factors.Here two winegrowing plots in the Soave region (Italy) were investigated, lying side by side on contrasted soil types. Factors that influenced soil formation and characterize soil chemistry and mineralogy were determined. The influence of soil type on the elemental composition (Mg, Al, P, S, K, Ca, Mn, Fe, Cu, Zn, Sr, Mo and Ba) of leaves and grapes was studied. Carbon isotope ratios were measured to evaluate water stress. Radiogenic Sr and stable Cu isotope ratios were studied to identify the influence of different bedrocks and better understand the mechanisms involved in the soil-to-grape continuum.Even though the morphology of soils is different, chemical characteristics are similar in both vineyard plots. Nevertheless, Sr isotope ratios of horizons of both soils show influence of different bedrocks on their genesis. The composition of grapevine plants is similar between both plots even though there is a tendency for higher elemental contents on more calcareous soil. Finally, isotope ratios show that different mechanisms control Cu and Sr in plant: Cu seems to be controlled by regulation mechanisms of the plants whereas Sr is absorbed in ratios similar to the soil, reflecting the different geological origins. LA - English DB - MTMT ER - TY - JOUR AU - Gutiérrez-Capitán, Manuel AU - Brull-Fontserè, Marta AU - Jiménez-Jorquera, Cecilia TI - Organoleptic Analysis of Drinking Water Using an Electronic Tongue Based on Electrochemical Microsensors JF - SENSORS J2 - SENSORS-BASEL VL - 19 PY - 2019 IS - 6 PG - 16 SN - 1424-8220 DO - 10.3390/s19061435 UR - https://m2.mtmt.hu/api/publication/30644266 ID - 30644266 N1 - KEYWORDS: drinking water samples; electrochemical microsensors; electronic tongue; multivariate methods; organoleptic tests LA - English DB - MTMT ER - TY - JOUR AU - Jha, Sunil Kr AU - Yadava, R. D. S. AU - Hayashi, Kenshi AU - Patel, Nilesh TI - Recognition and sensing of organic compounds using analytical methods, chemical sensors, and pattern recognition approaches JF - CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS J2 - CHEMOMETR INTELL LAB VL - 185 PY - 2019 SP - 18 EP - 31 PG - 14 SN - 0169-7439 DO - 10.1016/j.chemolab.2018.12.008 UR - https://m2.mtmt.hu/api/publication/30511223 ID - 30511223 AB - Currently, the development of smart systems for recognition and sensing of volatile organic compounds (VOCs) in medical, agricultural, biometric, security and safety, applications is an emerging research area. This review presents an introduction to the field of VOC recognition by analytical methods and sensing by chemical sensors. The role of pattern recognition methods in the analysis of sensor array response is briefly discussed. Besides, the electronic nose (E-Nose) system (a bio-inspired prototype of the natural olfaction system by combining a chemical sensor array and pattern recognition methods) and its significance for VOCs recognition and sensing in different applications is explained. The study concludes current constraint and future prospects of VOC recognition and sensing in real-time applications. LA - English DB - MTMT ER - TY - JOUR AU - Lu, Lin AU - Fang, Changyun AU - Hu, Zhanqiang AU - Hu, Xianqiao AU - Zhu, Zhiwei TI - Grade classification model tandem BpNN method with multi-metal sensor for rice eating quality evaluation JF - SENSORS AND ACTUATORS B-CHEMICAL J2 - SENSOR ACTUAT B CHEM VL - 281 PY - 2019 SP - 22 EP - 27 PG - 6 SN - 0925-4005 DO - 10.1016/j.snb.2018.10.062 UR - https://m2.mtmt.hu/api/publication/30511224 ID - 30511224 AB - Evaluation of rice eating quality is increasingly important to researchers and consumers. In this paper, a novel tandem evaluation approach, which is grade classification model tandem back propagationartion neural network (BpNN) method, was developed for multi-metal sensor to predict rice eating quality. Characteristic current and potential arrays were extracted and properly processed, resulting in potential phasor plane values and current phasor plane values. The current phasor plane values were used as the input variables of grade classification model, and consequently, the classification value and grade value of sample output as well as potential phasor plane values were used in the following BpNN for score prediction. It was found that the performance of developed grade classification model tandem BpNN method was better than that of direct neural network method. The scores predicted by developed method were compared to sensory scores obtained by traditional sensory evaluation. A correlation coefficient of 0.9964, a RMSE of 0.69, a slop of 0.98 and an intercept of 1.45 were obtained. The accuracy of developed method for score prediction was 90%. Results indicated that the developed tandem evaluation approach was an efficient method for rice score prediction in electronic tongue system. LA - English DB - MTMT ER - TY - JOUR AU - Shariati-Rad, Masoud AU - Ghorbani, Zahra TI - Carbon dot-based colorimetric sensor array for the discrimination of different water samples JF - ANALYTICAL METHODS: ADVANCING METHODS AND APPLICATIONS J2 - ANAL METHOD VL - 11 PY - 2019 IS - 43 SP - 5584 EP - 5590 PG - 7 SN - 1759-9660 DO - 10.1039/c9ay01439j UR - https://m2.mtmt.hu/api/publication/30949911 ID - 30949911 AB - Herein, a colorimetric sensor array has been introduced which uses carbon dots (CDs) to distinguish between different water samples. The basis of the method is that CDs interact differently with heavy metal ions in the presence of different water samples. The color change resulting from this interaction is recorded by a digital camera, and RGB values are analyzed by unsupervised and supervised chemometric methods, such as hierarchical cluster analysis (HCA), principal component analysis (PCA) and linear discriminant analysis (LDA). To increase the variables in the designed array, instead of using different CDs, the interaction of a single CD with different heavy metal ions and at different concentration levels is employed. The efficiency of the colorimetric sensor array in discriminating between deionized water and three real water samples was excellent. In addition to efficiency, the designed colorimetric sensor array is simple and inexpensive. LA - English DB - MTMT ER - TY - JOUR AU - Szabó, Anna TI - Using conjoint analysis for the consumer optimization of champignon products with enhanced vitamin d content JF - ÉLELMISZERVIZSGÁLATI KÖZLEMÉNYEK J2 - ÉLELMISZERVIZSGÁLATI KÖZLEMÉNYEK VL - 65 PY - 2019 IS - 2 SP - 2494 EP - 2501 PG - 8 SN - 0422-9576 UR - https://m2.mtmt.hu/api/publication/31402075 ID - 31402075 LA - English DB - MTMT ER - TY - JOUR AU - Torma, A AU - Orbán, Csaba AU - Bodor, Zsanett AU - Benedek, Csilla TI - Evaluation of sensory and antioxidant properties of commercial coffee substitutes JF - ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE J2 - ACTA ALIMENT VL - 48 PY - 2019 IS - 3 SP - 297 EP - 305 PG - 9 SN - 0139-3006 DO - 10.1556/066.2019.48.3.3 UR - https://m2.mtmt.hu/api/publication/30762179 ID - 30762179 N1 - Department of Dietetics and Nutrition Sciences, Faculty of Health Sciences, Semmelweis University, Vas utca 17, Budapest, H-1088, Hungary Department of Physics and Control, Faculty of Food Science, Szent István University, Somlói út 14–16, Budapest, H-1118, Hungary Cited By :2 Export Date: 17 November 2022 Correspondence Address: Benedek, C.S.; Department of Dietetics and Nutrition Sciences, Vas utca 17, Hungary; email: benedek.csilla@se-etk.hu Funding details: Szent István Egyetem, SZIE Funding text 1: Zs. Bodor was supported by the Doctoral School of Food Science (SZIU). LA - English DB - MTMT ER - TY - JOUR AU - Zhong, Lian AU - Wang, Yun-Wei AU - Liu, Yu-Jie AU - Wu, Chun-Jie AU - Huang, Qin-Wan TI - Correlation between change in taste and Danba content during processing of Radix Aconiti lateralis praeparata JF - TROPICAL JOURNAL OF PHARMACEUTICAL RESEARCH J2 - TROP J PHARM RES VL - 18 PY - 2019 IS - 8 SP - 1719 EP - 1725 PG - 7 SN - 1596-5996 DO - 10.4314/tjpr.v18i8.22 UR - https://m2.mtmt.hu/api/publication/30949913 ID - 30949913 AB - Purpose: To investigate the correlation between changes in taste and danba content during processing of Radix Aconiti lateralis praeparata (RALP).Methods: Danba content was determined by Na2EDTA titration method, while electronic tongue technique was used to determine variations in taste during processing of RALP. Principal components analysis (PCA) and discriminant factorial analysis (DFA) were used for analysis of data on taste variation. The correlation between danba levels and changes in taste was determined using Pearson correlation test.Results: The results showed that danba content increased sharply after fresh RALP was soaked in danba solution, and then decreased with each step in the processing of RALP. Electronic tongue successfully distinguished among the different processed RALP samples and identified unknown samples through PCA and DFA. Pearson correlation analysis showed that danba content was negatively correlated with taste.Conclusion: Taste variation is closely correlated with danba content during the processing of RALP. Moreover, electronic tongue is a suitable supplementary tool for the quality control of RALP. LA - English DB - MTMT ER - TY - JOUR AU - Carbo, Noelia AU - Lopez, Carrero Javier AU - Javier, Garcia-Castillo F AU - Tormos, Isabel AU - Olivas, Estela AU - Folch, Elisa AU - Alcaniz, Fillol Miguel AU - Soto, Juan AU - Martinez-Manez, Ramon AU - Carmen, Martinez-Bisbal M TI - Quantitative Determination of Spring Water Quality Parameters via Electronic Tongue JF - SENSORS J2 - SENSORS-BASEL VL - 18 PY - 2018 IS - 1 PG - 12 SN - 1424-8220 DO - 10.3390/s18010040 UR - https://m2.mtmt.hu/api/publication/27262472 ID - 27262472 LA - English DB - MTMT ER - TY - JOUR AU - Fekete, D. AU - Balázs, G. AU - Bőhm, V. AU - Várvölgyi, E. AU - Kappel, Noémi TI - Sensory evaluation and electronic tongue for sensing grafted and non-grafted watermelon taste attributes JF - ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE J2 - ACTA ALIMENT VL - 47 PY - 2018 IS - 4 SP - 487 EP - 494 PG - 8 SN - 0139-3006 DO - 10.1556/066.2018.47.4.12 UR - https://m2.mtmt.hu/api/publication/30449770 ID - 30449770 AB - The objective of our study was to analyse the results of two measuring methods (sensory evaluation and electronic tongue) and to find differences in taste between grafted and non-grafted watermelon fruit. The trained sensory panel evaluated in two years three differently treated watermelon fruit. The studied fruit samples were produced on the same growing-areas in both years but with different growing technologies. The experiment used the non-grafted/self-rooted watermelon as control sample, while the other two treatments were grafting on two rootstock types: a Lagenaria and an interspecific squash hybrid rootstock. The electronic tongue measurement showed that it is the environment/growing technology that mainly determines the characteristics of the fruit quality, not grafting. The two measurement methods can complement each other in a detailed and practical way, as technology and growing area strongly influence the quality of watermelon fruit. The research also showed that it is possible to have similar watermelon fruit quality, independently from the used rootstock type. LA - English DB - MTMT ER - TY - JOUR AU - Gutierrez-Reguera, Francisco AU - Marcos, Jurado J AU - Montoya-Mayor, Rocio AU - Ternero-Rodriguez, Miguel TI - Geographical classification of Spanish bottled mineral waters by means of iterative models based on linear discriminant analysis and artificial neural networks JF - NEURAL COMPUTING & APPLICATIONS J2 - NEURAL COMPUT APPL VL - 29 PY - 2018 IS - 2 SP - 459 EP - 468 PG - 10 SN - 0941-0643 DO - 10.1007/s00521-016-2459-5 UR - https://m2.mtmt.hu/api/publication/27288012 ID - 27288012 LA - English DB - MTMT ER - TY - JOUR AU - Nigmatullin, Raoul R. AU - Sidelnikov, Artem V. AU - Budnikov, Herman C. AU - Maksyutova, Elza I. TI - Description of Complex Fluids Electrochemical Data in the Frame of Percolation Model JF - ELECTROANALYSIS J2 - ELECTROANAL VL - 30 PY - 2018 IS - 9 SP - 2053 EP - 2065 PG - 13 SN - 1040-0397 DO - 10.1002/elan.201800264 UR - https://m2.mtmt.hu/api/publication/30511230 ID - 30511230 AB - In the paper, the percolation model (PM) developed earlier for description of data associated with complex fluids was successfully applied. As an example, we analyzed the virgin olive oil electrochemical data. In spite of the fact that this complex fluid as olive oil contains more than 100 different chemical components, it becomes possible to describe the dependencies J(U) (defined in electrochemistry as the voltammograms (VAGs)) in terms of the percolation model. This model takes into account the behavior of the conducting/percolation currents in meso-region and dependencies of the fractal dimension versus applied potential U. It was proved that this model was applicable for three basic regions: cathode region (where positive charges are mainly concentrated), capacitor (Faraday) region and anode region (where negative charges were mainly located). For these three basic conventional regions known in electrochemistry, we obtained the excellent coincidence of the fitting function obtained in the frame of PM with experimental data. These results prove that this meso-model can be applicable for description of wide set of data including different complex solutions and fluids. LA - English DB - MTMT ER - TY - JOUR AU - Tomassetti, Mauro AU - Angeloni, Riccardo AU - Castrucci, Mauro AU - Visco, Giovanni AU - Campanella, Luigi TI - Study for developing an electronic tongue to discriminate three different classes of waters, by using common sensors and the principal component analysis JF - INTERNATIONAL JOURNAL OF ENVIRONMENTAL ANALYTICAL CHEMISTRY J2 - INT J ENVIRON AN CH VL - 98 PY - 2018 IS - 7 SP - 676 EP - 684 PG - 9 SN - 0306-7319 DO - 10.1080/03067319.2018.1487558 UR - https://m2.mtmt.hu/api/publication/27516303 ID - 27516303 LA - English DB - MTMT ER - TY - JOUR AU - Tompos, Barbara TI - Sörök érzékszervi fejlesztési irányainak meghatározása a penalty analízis módszerével = Determination of the sensory development directions of beers using the method of penalty analysis JF - ÉLELMISZERVIZSGÁLATI KÖZLEMÉNYEK J2 - ÉLELMISZERVIZSGÁLATI KÖZLEMÉNYEK VL - 64 PY - 2018 IS - 2 SP - 1990 EP - 2013 PG - 24 SN - 0422-9576 UR - https://m2.mtmt.hu/api/publication/30535460 ID - 30535460 N1 - Export Date: 17 November 2022 Correspondence Address: Tompos, B.; Szent István University, Hungary AB - In my research, one of the methods of the determination of sensory product development directions is presented, based on the preference for different beers and the sensory characteristics influencing it. Six different beers were tested, four of which are commercially available (Löwenbrau, Staropramen, cold hop Dreher, Soproni), and two of them are made in breweries (lager, cold hop lager). Beers were rated by 63 college students. 37 of them were women, 26 were men, their age being in the range of 18 to 27 years. Sensory preference was evaluated by the consumers (naive panelists) on two different scales. First, the evaluation was carried out by characteristics – color, global odor intensity, citrus odour, fruity scent, bitter odour, malt scent, yeast odour, global flavor intensity, citrus flavor, fruity flavor, bitter taste, malt flavor, yeast flavor, sweet taste, sour taste – on a structured optimum scale (just about right, JAR) of 1 to 9 (1=too weak, 5=exactly right, 9=too strong). An important feature of JAR data is that they are bimodal, since not only the deviation from the optimum point, but also the direction of the deviation is important during data processing. After the evaluation by characteristics, global preference for the products was also provided by testers on a continuously increasing structured scale of 1 to 9 (1=not at all, 2=not very much, 3=moderately not, 4=slightly not, 5=neutral, 6=slightly preferred, 7=moderately preferred, 8=very much preferred, 9=most preferred). The method of penalty analysis has been developed for the combined evaluation of the two scales, and it was carried out by the XL-Stat software. Based on the results of the penalty analysis, it can be determined which sensory properties influence most the global sensory preference for a certain product among consumers, and in what direction it is advisable to change them during product development. Based on the results, judges favored strong, fresh, fruity flavor, and the Dreher cold hop beer was most preferred by far, while the other beers were considered too bitter, unremarkable. © 2018, Wessling International Research and Educational Centre Nonprofit Beneficial Ltd.. All rights reserved. LA - English DB - MTMT ER - TY - JOUR AU - Wang, Jinbin AU - Li, Wen AU - Li, Zhengpeng AU - Wu, Wenhui AU - Tang, Xueming TI - Analysis and Evaluation of the Characteristic Taste Components in Portobello Mushroom JF - JOURNAL OF FOOD SCIENCE J2 - J FOOD SCI VL - 83 PY - 2018 IS - 6 SP - 1542 EP - 1551 PG - 10 SN - 0022-1147 DO - 10.1111/1750-3841.14165 UR - https://m2.mtmt.hu/api/publication/27516302 ID - 27516302 LA - English DB - MTMT ER - TY - JOUR AU - Yin, Tingjia AU - Guo, Tingting AU - Ma, Zeliang AU - Wang, Zhiqiang AU - Sun, Xia AU - Li, Caihong TI - Classification of wolfberry with different geographical origins by using voltammetric electronic tongue JF - IFAC PAPERSONLINE J2 - IFACOL VL - 51 PY - 2018 IS - 17 SP - 654 EP - 659 PG - 6 SN - 2405-8963 DO - 10.1016/j.ifacol.2018.08.122 UR - https://m2.mtmt.hu/api/publication/30511228 ID - 30511228 AB - A self-developed voltammetric electronic tongue (VE-tongue) was used as rapid techniques to classify the wolfberry samples from different geographical origins. The VE-tongue is comprised of eight working electrodes, a reference electrode and an auxiliary electrode. The signals collected by the sensor array are extracted using discrete wavelet transform (DWT). Multivariate statistical data analysis techniques such as principal component analysis (PCA), linear discriminant analysis (LDA) and support vector machine (SVM) are used to classify the wolfberry samples. The results show that neither PCA nor LDA can classify the samples of different geographical origins correctly, and some samples are scattered together. The parameters of SVM are optimized by two optimization methods: leave-one-out cross validation, and particle swarm optimization (PSO). The classification accuracy is 95% and 100%, respectively. The SVM model based on PSO is superior to other methods in distinguishing the geographical origin of wolfberry. This study provides a new method for the quick classification of Chinese wolfberry in the market. (C) 2018, IFAC (International Federation of Automatic Control) Hosting by Elsevier Ltd. All rights reserved. LA - English DB - MTMT ER - TY - JOUR AU - Gere, Attila AU - Szabó, Zsófia AU - Pásztorné Huszár, Klára AU - Orbán, Csaba AU - Kókai, Zoltán AU - Sipos, László TI - Use of JAR-Based Analysis for Improvement of Product Acceptance: A Case Study on Flavored Kefirs JF - JOURNAL OF FOOD SCIENCE J2 - J FOOD SCI VL - 82 PY - 2017 IS - 5 SP - 1200 EP - 1207 PG - 8 SN - 0022-1147 DO - 10.1111/1750-3841.13701 UR - https://m2.mtmt.hu/api/publication/3224685 ID - 3224685 N1 - N1 Funding details: Emberi Eroforrások Minisztériuma N1 Funding text: The authors would like to thank the following companies for providing material support for the project: Capriovus Ltd., Szigetcsép, Hungary; Aromabázis Ltd., Csömör, Hungary; Sensient Food Colors Hungary Ltd., Diósd, Hungary and Zentis Hungary Ltd., Drégelypalánk, Hungary, RedJade® Sensory Software Suite. Supported by the ÚNKP-16-4 New National Excellence Program of the Ministry of Human Capacities. The authors would like to thank the following companies for providing material support for the project: Capriovus Ltd., Szigetcsép, Hungary; Aromabázis Ltd., Csömör, Hungary; Sensient Food Colors Hungary Ltd., Di'osd, Hungary and Zentis Hungary Ltd., Dr'egelypal'ank, Hungary, RedJadeR® Sensory Software Suite. The authors would like to thank the detailed work of the Editor and both Reviewers. LA - English DB - MTMT ER - TY - JOUR AU - Jung, Hee Yeon AU - Kwak, Han Sub AU - Kim, Mi Jeong AU - Kim, Yoonsook AU - Kim, Kwang-Ok AU - Kim, Sang Sook TI - Comparison of a descriptive analysis and instrumental measurements (electronic nose and electronic tongue) for the sensory profiling of Korean fermented soybean paste (doenjang) JF - JOURNAL OF SENSORY STUDIES J2 - J SENS STUD VL - 32 PY - 2017 IS - 5 PG - 11 SN - 0887-8250 DO - 10.1111/joss.12282 UR - https://m2.mtmt.hu/api/publication/26884835 ID - 26884835 LA - English DB - MTMT ER - TY - JOUR AU - Liu, Rui-xin AU - Gao, Xiao-jie AU - Wang, Jun-ming AU - Dai, Li-ping AU - Kang, Bing-ya AU - Zhang, Lu AU - Shi, Jun-han AU - Gui, Xin-jing AU - Liu, Pei AU - Li, Xue-lin TI - Traditional Human Taste Panel and Taste Sensors Methods for Bitter Taste Masking Research on Combined Bitterness Suppressants of Berberine Hydrochloride JF - SENSORS AND MATERIALS J2 - SENSOR MATER VL - 29 PY - 2017 IS - 1 SP - 105 EP - 116 PG - 12 SN - 0914-4935 DO - 10.18494/SAM.2017.1432 UR - https://m2.mtmt.hu/api/publication/26528066 ID - 26528066 LA - English DB - MTMT ER - TY - JOUR AU - Tazi, Imam AU - Choiriyah, Anis AU - Siswanta, Dwi AU - Triyana, Kuwat TI - Detection of Taste Change of Bovine and Goat Milk in Room Ambient Using Electronic Tongue JF - INDONESIAN JOURNAL OF CHEMISTRY J2 - INDONESIAN J CHEM VL - 17 PY - 2017 IS - 3 SP - 422 EP - 430 PG - 9 SN - 1411-9420 DO - 10.22146/ijc.25288 UR - https://m2.mtmt.hu/api/publication/27516304 ID - 27516304 LA - English DB - MTMT ER - TY - JOUR AU - Aguado, Daniel AU - Barat, Ramon AU - Soto, Juan AU - Martinez-Manez, Ramon TI - Monitoring dissolved orthophosphate in a struvite precipitation reactor with a voltammetric electronic tongue JF - TALANTA J2 - TALANTA VL - 159 PY - 2016 SP - 80 EP - 86 PG - 7 SN - 0039-9140 DO - 10.1016/j.talanta.2016.06.002 UR - https://m2.mtmt.hu/api/publication/26207505 ID - 26207505 LA - English DB - MTMT ER - TY - JOUR AU - Bálint, Ildikó TI - Special designs of popularity tests, consumer preferences of coffee beverages - Kedveltségtesztek speciális elrendezései, kávéitalok fogyasztói preferenciái JF - ÉLELMISZERVIZSGÁLATI KÖZLEMÉNYEK J2 - ÉLELMISZERVIZSGÁLATI KÖZLEMÉNYEK VL - 62 PY - 2016 IS - 3 SP - 1140 EP - 1159 PG - 10 SN - 0422-9576 UR - https://m2.mtmt.hu/api/publication/26088864 ID - 26088864 N1 - Export Date: 21 March 2022 Correspondence Address: Bálint, I.; Szent István University, Hungary LA - English DB - MTMT ER - TY - JOUR AU - Begnini, S TI - Higher education: Predominant profile of students entering in the years 2011 and 2012 in a Federal University JF - ESPACIOS J2 - ESPACIOS VL - 37 PY - 2016 IS - 8 SP - E3 SN - 0798-1015 UR - https://m2.mtmt.hu/api/publication/26632540 ID - 26632540 LA - Portuguese DB - MTMT ER - TY - THES AU - Bernhardt, Botond TI - Kerti bazsalikom (Ocimum basilicum L.) taxonok biológiailag aktív anyagainak összehasonlító értékelése PB - Szent István Egyetem PY - 2016 SP - 112 DO - 10.14751/SZIE.2016.054 UR - https://m2.mtmt.hu/api/publication/3113847 ID - 3113847 LA - Hungarian DB - MTMT ER - TY - JOUR AU - Bing, F-L AU - Feng, T AU - Yang, Y AU - Zhuang, H-N AU - Li, X-B AU - Xie, K-L AU - Gao, L-L TI - Quantification of the umami taste of edible fungi using electronic tongue JF - MODERN FOOD SCIENCE AND TECHNOLOGY J2 - MOD FOOD SCI TECH VL - 32 PY - 2016 IS - 8 SP - 317 EP - 321 PG - 5 SN - 1673-9078 DO - 10.13982/j.mfst.1673-9078.2016.8.048 UR - https://m2.mtmt.hu/api/publication/26632539 ID - 26632539 LA - Chinese DB - MTMT ER - TY - JOUR AU - Feng, Tao AU - Bing, Fangling AU - Yang, Yan AU - Zhuang, Haining AU - Ye, Ran AU - Li, Xiaobei AU - Xu, Zhimin AU - Wang, Kai TI - Discrimination of edible fungi varieties and evaluation of their umami intensities by using an electronic tongue method JF - INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY J2 - INT J FOOD SCI TECH VL - 51 PY - 2016 IS - 6 SP - 1393 EP - 1400 PG - 8 SN - 0950-5423 DO - 10.1111/ijfs.13096 UR - https://m2.mtmt.hu/api/publication/26021631 ID - 26021631 LA - English DB - MTMT ER - TY - JOUR AU - Lin, Z AU - Zhang, Q AU - Liu, R AU - Gao, X AU - Zhang, L AU - Kang, B AU - Shi, J AU - Wu, Z AU - Gui, X AU - Li, X TI - Evaluation of the bitterness of traditional chinese medicines using an E-tongue coupled with a robust partial least squares regression method JF - SENSORS J2 - SENSORS-BASEL VL - 16 PY - 2016 IS - 2 SN - 1424-8220 DO - 10.3390/s16020151 UR - https://m2.mtmt.hu/api/publication/25426565 ID - 25426565 LA - English DB - MTMT ER - TY - CHAP AU - Pustjens, A.M. AU - Muilwijk, M. AU - Weesepoel, Y. AU - van, Ruth S.M. ED - Gerard, Downey TI - Advances in authenticity testing of geographical origin of food products T2 - Advances in Food Authenticity Testing PB - Woodhead Publishing CY - Duxford SN - 9780081002209 T3 - Food Science, Technology and Nutrition PY - 2016 SP - 339 EP - 367 PG - 29 DO - 10.1016/B978-0-08-100220-9.00013-8 UR - https://m2.mtmt.hu/api/publication/31859960 ID - 31859960 N1 - Cited By :6 Export Date: 10 February 2021 AB - Ongoing consumer demands and greater labeling specifications regarding the geographical origin of foods have driven advanced research efforts using existing and new technologies in the last decade in this area of interest. In this chapter, an update is provided on state-of-the-art equipment and research on confirming the provenance of foods by a range of analytical means. Recent advances in isotopic and atomic analysis, compositional analysis using separation techniques, and (semi-)nondestructive techniques are discussed. Most often, the data produced require advanced statistical methods in order to extract the origin-related analytical properties and to allow eventual assessment of the food product’s origin. © 2016 Elsevier Ltd. All rights reserved. LA - English DB - MTMT ER - TY - JOUR AU - Santonico, Marco AU - Parente, Francesca Romana AU - Grasso, Simone AU - Zompanti, Alessandro AU - Ferri, Giuseppe AU - D'Amico, Arnaldo AU - Pennazza, Giorgio TI - Investigating a single sensor ability in the characterisation of drinkable water: a pilot study JF - WATER AND ENVIRONMENT JOURNAL J2 - WATER ENVIRON J VL - 30 PY - 2016 IS - 3-4 SP - 253 EP - 260 PG - 8 SN - 1747-6585 DO - 10.1111/wej.12186 UR - https://m2.mtmt.hu/api/publication/26379814 ID - 26379814 LA - English DB - MTMT ER - TY - JOUR AU - Shirmardi, Abbas AU - Shamsipur, Mojtaba AU - Akhond, Morteza AU - Monjezi, Javid TI - Electronic tongue for simultaneous determination of cyanide, thiocyanate and iodide JF - MEASUREMENT J2 - MEASUREMENT VL - 88 PY - 2016 SP - 27 EP - 33 PG - 7 SN - 0263-2241 DO - 10.1016/j.measurement.2016.03.038 UR - https://m2.mtmt.hu/api/publication/26021630 ID - 26021630 LA - English DB - MTMT ER - TY - JOUR AU - Sidel'nikov, A V AU - Dubrovskii, D I AU - Kudasheva, F Kh AU - Maistrenko, V N TI - Identification of mineral waters using impedance spectroscopy and projection to latent structures JF - JOURNAL OF ANALYTICAL CHEMISTRY J2 - J ANAL CHEM+ VL - 71 PY - 2016 IS - 11 SP - 1109 EP - 1114 PG - 6 SN - 1061-9348 DO - 10.1134/S1061934816110137 UR - https://m2.mtmt.hu/api/publication/26379813 ID - 26379813 LA - English DB - MTMT ER - TY - CHAP AU - Vagin, MY AU - Eriksson, M AU - Winquist, F TI - Drinking Water Analysis Using Electronic Tongues T2 - Electronic Noses and Tongues in Food Science PB - Elsevier Inc. SN - 9780128004029 PB - Elsevier Inc. PY - 2016 SP - 255 EP - 264 DO - 10.1016/B978-0-12-800243-8.00025-1 UR - https://m2.mtmt.hu/api/publication/26632541 ID - 26632541 LA - English DB - MTMT ER - TY - JOUR AU - Dias, Luís G AU - Alberto, Zelda AU - Veloso, Ana CA AU - Peres, António M TI - Electronic tongue: a versatile tool for mineral and fruit-flavored waters recognition JF - JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION J2 - J FOOD MEAS CHARACT VL - n.a. 10 PY - 2015 IS - 2 SP - 1 EP - 10 PG - 10 SN - 2193-4126 DO - 10.1007/s11694-015-9303-y UR - https://m2.mtmt.hu/api/publication/25426613 ID - 25426613 LA - English DB - MTMT ER - TY - JOUR AU - Gere, Attila AU - Sipos, László AU - Héberger, Károly TI - Generalized Pairwise Correlation and method comparison: Impact assessment for JAR attributes on overall liking JF - FOOD QUALITY AND PREFERENCE J2 - FOOD QUAL PREFER VL - 43 PY - 2015 SP - 88 EP - 96 PG - 9 SN - 0950-3293 DO - 10.1016/j.foodqual.2015.02.017 UR - https://m2.mtmt.hu/api/publication/2871024 ID - 2871024 LA - English DB - MTMT ER - TY - JOUR AU - Granato, Daniel AU - Margraf, Tiago AU - Brotzakis, Ioannis AU - Capuano, Edoardo AU - van Ruth, Saskia M TI - Characterization of Conventional, Biodynamic, and Organic Purple Grape Juices by Chemical Markers, Antioxidant Capacity, and Instrumental Taste Profile JF - JOURNAL OF FOOD SCIENCE J2 - J FOOD SCI VL - 80 PY - 2015 IS - 1 SP - C55 EP - C65 PG - 11 SN - 0022-1147 DO - 10.1111/1750-3841.12722 UR - https://m2.mtmt.hu/api/publication/24790946 ID - 24790946 LA - English DB - MTMT ER - TY - JOUR AU - Kraujalyte, Vilma AU - Venskutonis, Petras Rimantas AU - Pukalskas, Audrius AU - Cesoniene, Laima AU - Daubaras, Remigijus TI - Antioxidant properties, phenolic composition and potentiometric sensor array evaluation of commercial and new blueberry (Vaccinium corymbosum) and bog blueberry (Vaccinium uliginosum) genotypes JF - FOOD CHEMISTRY J2 - FOOD CHEM VL - 188 PY - 2015 SP - 583 EP - 590 PG - 8 SN - 0308-8146 DO - 10.1016/j.foodchem.2015.05.031 UR - https://m2.mtmt.hu/api/publication/25310116 ID - 25310116 N1 - Megjegyzés-27126046 N1 Funding details: SVE-04/2011 LA - English DB - MTMT ER - TY - JOUR AU - Lewkowska, Paulina AU - Dymerski, Tomasz AU - Namiesnik, Jacek TI - Use of Sensory Analysis Methods to Evaluate the Odor of Food and Outside Air JF - CRITICAL REVIEWS IN ENVIRONMENTAL SCIENCE AND TECHNOLOGY J2 - CRIT REV ENV SCI TEC VL - 45 PY - 2015 IS - 20 SP - 2208 EP - 2244 PG - 37 SN - 1064-3389 DO - 10.1080/10643389.2015.1010429 UR - https://m2.mtmt.hu/api/publication/25310114 ID - 25310114 LA - English DB - MTMT ER - TY - JOUR AU - Li, Yanjie AU - Lei, Jincan AU - Liang, Dawei TI - Identification of Fake Green Tea by Sensory Assessment and Electronic Tongue JF - FOOD SCIENCE AND TECHNOLOGY RESEARCH J2 - FOOD SCI TECHNOL RES VL - 21 PY - 2015 IS - 2 SP - 207 EP - 212 PG - 6 SN - 1344-6606 DO - 10.3136/fstr.21.207 UR - https://m2.mtmt.hu/api/publication/24790944 ID - 24790944 LA - English DB - MTMT ER - TY - JOUR AU - Lu, Lin AU - Tian, Shiyi AU - Deng, Shaoping AU - Zhu, Zhiwei AU - Hu, Xianqiao TI - Determination of rice sensory quality with similarity analysis-artificial neural network method in electronic tongue system JF - RSC ADVANCES J2 - RSC ADV VL - 5 PY - 2015 IS - 59 SP - 47900 EP - 47908 PG - 9 SN - 2046-2069 DO - 10.1039/c5ra06310h UR - https://m2.mtmt.hu/api/publication/25321377 ID - 25321377 N1 - Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture, China National Rice Research Institute, Hangzhou, 310006, China College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310035, China Cited By :8 Export Date: 17 November 2022 CODEN: RSCAC Correspondence Address: Hu, X.; Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture, China National Rice Research InstituteChina LA - English DB - MTMT ER - TY - JOUR AU - Qiu, Shanshan AU - Wang, Jun TI - Application of Sensory Evaluation, HS-SPME GC-MS, E-Nose, and E-Tongue for Quality Detection in Citrus Fruits JF - JOURNAL OF FOOD SCIENCE J2 - J FOOD SCI VL - 80 PY - 2015 IS - 10 SP - S2296 EP - S2304 PG - 9 SN - 0022-1147 DO - 10.1111/1750-3841.13012 UR - https://m2.mtmt.hu/api/publication/25310115 ID - 25310115 N1 - Cited By :37 Export Date: 10 January 2023 CODEN: JFDSA Correspondence Address: Wang, J.; Dept. of Biosystems Engineering, 866 Yuhangtang Road, P.O. Box 310058, China; email: jwang@zju.edu.cn LA - English DB - MTMT ER - TY - CHAP AU - Raposo, M AU - Ribeiro, PA AU - Bari, NE AU - Bouchikhi, B TI - Sensing of component traces in complex systems T2 - Electrokinetics Across Disciplines and Continents: New Strategies for Sustainable Development PB - Springer Netherlands SN - 9783319201795 PB - Springer Netherlands PY - 2015 SP - 401 EP - 426 PG - 26 DO - 10.1007/978-3-319-20179-5_20 UR - https://m2.mtmt.hu/api/publication/25426566 ID - 25426566 LA - English DB - MTMT ER - TY - JOUR AU - Stefanache, Alina AU - Mihailescu, Eduard AU - Stan, Catalina TI - FORECASTING THE PRESENCE OF Ca2+ AND Mg2+ CATIONS IN MINERAL WATERS. A MODEL BASED ON FUZZY LOGIC JF - ENVIRONMENTAL ENGINEERING AND MANAGEMENT JOURNAL J2 - ENVIRON ENG MANAG J VL - 14 PY - 2015 IS - 1 SP - 223 EP - 232 PG - 10 SN - 1582-9596 UR - https://m2.mtmt.hu/api/publication/24790945 ID - 24790945 LA - English DB - MTMT ER - TY - CHAP AU - Wiziack, NKL AU - Soares, JC AU - Padovan, BD AU - Oliveira, ON Jr AU - Leite, FL TI - Electronic tongue: Applications and advances T2 - Advances in Biosensors Research PB - Nova Science Publishers SN - 9781634636759 PB - Nova Science Publishers PY - 2015 SP - 31 EP - 56 UR - https://m2.mtmt.hu/api/publication/25426567 ID - 25426567 LA - English DB - MTMT ER - TY - JOUR AU - Gere, Attila AU - Losó, Viktor AU - A, Györey AU - Kovács, Sándor AU - Huzsvai, László AU - Nábrádi, András AU - Kókai, Zoltán AU - Sipos, László TI - Applying parallel factor analysis and Tucker-3 methods on sensory and instrumental data to establish preference maps. Case study on sweet corn varieties TS - Case study on sweet corn varieties JF - JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE J2 - J SCI FOOD AGR VL - 94 PY - 2014 IS - 15 SP - 3213 EP - 3225 PG - 13 SN - 0022-5142 DO - 10.1002/jsfa.6673 UR - https://m2.mtmt.hu/api/publication/2555211 ID - 2555211 N1 - LA - English DB - MTMT ER - TY - JOUR AU - Gere, Attila AU - Kovács, Sándor AU - Pásztorné Huszár, Klára AU - Kókai, Zoltán AU - Sipos, László TI - Comparison of preference mapping methods:. A case study of flavoured kefirs TS - A case study of flavoured kefirs JF - JOURNAL OF CHEMOMETRICS J2 - J CHEMOMETR VL - 28 PY - 2014 IS - 4 SP - 293 EP - 300 PG - 8 SN - 0886-9383 DO - 10.1002/cem.2594 UR - https://m2.mtmt.hu/api/publication/2555190 ID - 2555190 LA - English DB - MTMT ER - TY - JOUR AU - Campos, I AU - Sangrador, A AU - Bataller, R AU - Aguado, D AU - Barat, R AU - Soto, J AU - Martínez-Máñez, R TI - Ammonium and Phosphate Quantification in Wastewater by Using a Voltammetric Electronic Tongue JF - ELECTROANALYSIS J2 - ELECTROANAL VL - 26 PY - 2014 IS - 3 SP - 588 EP - 595 PG - 8 SN - 1040-0397 DO - 10.1002/elan.201300538 UR - https://m2.mtmt.hu/api/publication/23799211 ID - 23799211 LA - English DB - MTMT ER - TY - JOUR AU - Kang, B-S AU - Lee, J-E AU - Park, H-J TI - Electronic tongue-based discrimination of Korean rice wines (makgeolli) including prediction of sensory evaluation and instrumental measurements JF - FOOD CHEMISTRY J2 - FOOD CHEM VL - 151 PY - 2014 SP - 317 EP - 323 PG - 7 SN - 0308-8146 DO - 10.1016/j.foodchem.2013.11.084 UR - https://m2.mtmt.hu/api/publication/23699513 ID - 23699513 LA - English DB - MTMT ER - TY - JOUR AU - Li, Yanjie AU - Lei, Jincan AU - Yang, Junnian AU - Liu, Renhua TI - Classification of Tieguanyin Tea with an Electronic Tongue and Pattern Recognition JF - ANALYTICAL LETTERS J2 - ANAL LETT VL - 47 PY - 2014 IS - 14 SP - 2361 EP - 2369 PG - 9 SN - 0003-2719 DO - 10.1080/00032719.2014.908381 UR - https://m2.mtmt.hu/api/publication/24122550 ID - 24122550 LA - English DB - MTMT ER - TY - JOUR AU - Soós, János AU - Várvölgyi, Evelin AU - Dénes, Lajos Dénes AU - Kovács, Zoltán AU - Felföldi, József AU - Magyar, Ildikó TI - Application of electronic tongue to discriminate white wines originated from different regions of Hungary JF - ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE J2 - ACTA ALIMENT VL - 43 PY - 2014 IS - Suppl. 1 SP - 132 EP - 139 PG - 8 SN - 0139-3006 DO - 10.1556/AAlim.43.2014.Suppl.19 UR - https://m2.mtmt.hu/api/publication/2769369 ID - 2769369 AB - In this work, the application of an electronic tongue (ET) based on a specific ion-selective sensor array for discrimination of different white wine types is presented. The electronic tongue equipped with specific sensor array containing seven IFSET sensors was used to analyze wine samples. The obtained ET responses were evaluated using different pattern recognition methods. Principal component analysis (PCA) provides the possibility to identify some initial patterns. Linear discriminant analysis (LDA) was used to build models to separate white wine samples based on wine regions and grape cultivars. The results showed that every group was distinguished from each other with no misclassification error. Furthermore, the sequence of the wine sample groups was similar to the increasing total acidity content. Partial least square (PLS) regression was used to build models for the prediction of the main chemical compositions of the wine samples based on the electronic tongue results. The closest correlation (R 2 =0.93) was found in case of ‘total acidity’, and the prediction error (RMSEP) was 6.9%. The pH of the wine samples was predicted with good correlation (R 2 =0.89) but higher prediction error (RMSEP=10.71%) from the electronic tongue results. The ET combining these statistical methods can be applied to determine the origin and variety of the wine samples in easy and quick way. 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