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Electronic tongue: a versatile tool for mineral and fruit-flavored waters recognition

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Abstract

Natural mineral waters (still), effervescent natural mineral waters (sparkling) and aromatized waters with fruit-flavors (still or sparkling) are an emerging market. In this work, the capability of a potentiometric electronic tongue, comprised with lipid polymeric membranes, to quantitatively estimate routinely quality physicochemical parameters (pH and conductivity) as well as to qualitatively classify water samples according to the type of water was evaluated. The study showed that a linear discriminant model, based on 21 sensors selected by the simulated annealing algorithm, could correctly classify 100 % of the water samples (leave-one out cross-validation). This potential was further demonstrated by applying a repeated K-fold cross-validation (guaranteeing that at least 15 % of independent samples were only used for internal-validation) for which 96 % of correct classifications were attained. The satisfactory recognition performance of the E-tongue could be attributed to the pH, conductivity, sugars and organic acids contents of the studied waters, which turned out in significant differences of sweetness perception indexes and total acid flavor. Moreover, the E-tongue combined with multivariate linear regression models, based on sub-sets of sensors selected by the simulated annealing algorithm, could accurately estimate water’s pH (25 sensors: R 2 equal to 0.99 and 0.97 for leave-one-out or repeated K-folds cross-validation) and conductivity (23 sensors: R 2 equal to 0.997 and 0.99 for leave-one-out or repeated K-folds cross-validation). So, the overall satisfactory results achieved, allow envisaging a potential future application of electronic tongue devices for bottled water analysis and classification.

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Acknowledgments

This study was supported by Fundação para a Ciência e a Tecnologia (FCT) and the European Community fund FEDER, under the Program PT2020 (Project UID/EQU/50020/2013) and under the strategic funding of UID/BIO/04469/2013 unit.

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Authors and Affiliations

  1. Escola Superior Agrária, Instituto Politécnico de Bragança, Campus Santa Apolónia, 5301-855, Bragança, Portugal

    Luís G. Dias & Zelda Alberto

  2. CQ-VR, Centro de Química – Vila Real, University of Trás-os-Montes e Alto Douro, Apartado 1013, 5001-801, Vila Real, Portugal

    Luís G. Dias

  3. Instituto Superior Politécnico do Kuanza-Sul, Avenida Joaquim Kapango, Sumbe, Angola

    Zelda Alberto

  4. Instituto Politécnico de Coimbra, ISEC, DEQB, Rua Pedro Nunes, Quinta da Nora, 3030-199, Coimbra, Portugal

    Ana C. A. Veloso

  5. CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal

    Ana C. A. Veloso

  6. LSRE - Laboratory of Separation and Reaction Engineering - Associate Laboratory LSRE-LCM, Escola Superior Agrária, Instituto Politécnico de Bragança, Campus Santa Apolónia, 5301-855, Bragança, Portugal

    António M. Peres

Authors
  1. Luís G. Dias
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  2. Zelda Alberto
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  3. Ana C. A. Veloso
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  4. António M. Peres
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Correspondence to António M. Peres.

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This article does not contain any studies with human or animal subjects.

Conflict of interest

LG. Dias declares that he has no conflict of interest. Z. Alberto declares that she has no conflict of interest. A.C.A. Veloso declares that she has no conflict of interest. A.M. Peres declares that he has no conflict of interest.

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Dias, L.G., Alberto, Z., Veloso, A.C.A. et al. Electronic tongue: a versatile tool for mineral and fruit-flavored waters recognition. Food Measure 10, 264–273 (2016). https://doi.org/10.1007/s11694-015-9303-y

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  • DOI: https://doi.org/10.1007/s11694-015-9303-y

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