Skip to main content

Develop of a Sample Classifier Through Multivariate Analysis for Caffeine as a Bitter Taste Generator

  • Conference paper
  • First Online:
HCI International 2022 Posters (HCII 2022)

Abstract

The use of voltammetric electronic tongues (VET) in the food industry is becoming more frequent, being used both for the identification of substances such as antioxidants or phenols, as well as in the case of sensory analysis simulation applications to help with quality control analysis or development of new products. In this work VET developed by the IDM of the UPV were employed, to get the data and then classify caffeine with different levels of intensity. The data was processed by multiclass analysis through a supervised learning algorithm which uses a vector support machine, with binary learners using the one-versus-all coding design, choosing a linear function as classifying element, the aim of this work was to verify if the VET can differentiate between different samples of caffeine which is the main reference for the bitter flavor. The results showed a concordance of 67.19% in the separation of samples, allowing to conclude as regular the performance of the classifier and therefore the data acquired through the VET.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 84.99
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 109.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  1. Khare, A.K., Biswas, A.K., Sahoo, J.: Comparison study of chitosan, EDTA, eugenol and peppermint oil for antioxidant and antimicrobial potentials in chicken noodles and their effect on colour and oxidative stability at ambient temperature storage. LWT - Food Sci. Technol. 55, 286–293 (2014). https://doi.org/10.1016/j.lwt.2013.08.024

    Article  Google Scholar 

  2. Lozano-Torres, B., et al.: Monofloral honey authentication by voltammetric electronic tongue: a comparison with 1H NMR spectroscopy. Food Chem. 383, 132460 (2022). https://doi.org/10.1016/J.FOODCHEM.2022.132460

    Article  Google Scholar 

  3. Fuentes, E., et al.: Influence of potential pulses amplitude sequence in a voltammetric electronic tongue (VET) applied to assess antioxidant capacity in aliso. Food Chem. 224 (2017). https://doi.org/10.1016/j.foodchem.2016.12.076

  4. Wang, X., et al.: A non-destructive detection method for evaluating beef taste quality based on electrochemical PVC membrane sensor. LWT 154 (2022)

    Google Scholar 

  5. Duarte, A.C., et al.: Bitter taste receptors profiling in the human blood-cerebrospinal fluid-barrier. Biochem. Pharmacol. 177, 113954 (2020). https://doi.org/10.1016/j.bcp.2020.113954

    Article  Google Scholar 

  6. Pich, J., et al.: Sweet and bitter near-threshold solutions activate cross-modal correspondence between taste and shapes of cups. Food Qual. Prefer. 83, 103891 (2020). https://doi.org/10.1016/j.foodqual.2020.103891

    Article  Google Scholar 

  7. Cetó, X., Pérez, S.: Voltammetric electronic tongue for vinegar fingerprinting. Talanta 219, 121253 (2020). https://doi.org/10.1016/J.TALANTA.2020.121253

    Article  Google Scholar 

  8. Fujimoto, H., et al.: Bitterness compounds in coffee brew measured by analytical instruments and taste sensing system. Food Chem. 342, 128228 (2021). https://doi.org/10.1016/J.FOODCHEM.2020.128228

    Article  Google Scholar 

  9. Zhang, N., et al.: Recent advances in development of biosensors for taste-related analyses. TrAC – Trends. Anal. Chem. 129, 115925 (2020). https://doi.org/10.1016/j.trac.2020.115925

    Article  Google Scholar 

  10. Akitomi, H., et al.: Quantification of tastes of amino acids using taste sensors. Sensors Actuators, B Chem. 179, 276–281 (2013). https://doi.org/10.1016/j.snb.2012.09.014

    Article  Google Scholar 

  11. Chen, Q., Zhao, J., Guo, Z., Wang, X.: Determination of caffeine content and main catechins contents in green tea (Camellia sinensis L.) using taste sensor technique and multivariate calibration. J. Food Compos. Anal. 23, 353–358 (2010). https://doi.org/10.1016/j.jfca.2009.12.010

    Article  Google Scholar 

  12. Nag, A., Mukhopadhyay, S.C.: Fabrication and implementation of printed sensors for taste sensing applications. Sensors Actuators, A Phys. 269, 53–61 (2018). https://doi.org/10.1016/j.sna.2017.11.023

    Article  Google Scholar 

  13. Toko, K., Habara, M.: Taste sensor. Chem. Senses 30(Supplement), 205–215 (2005). https://doi.org/10.1093/chemse/bjh212

  14. Ha, D., et al.: Recent achievements in electronic tongue and bioelectronic tongue as taste sensors. Sensors Actuators, B Chem. 207, 1136–1146 (2015). https://doi.org/10.1016/j.snb.2014.09.077

    Article  Google Scholar 

  15. Nag, A., Mukhopadhyay, S.C.: Fabrication and implementation of printed sensors for taste sensing applications. Sensors Actuators A Phys. 269, 53–61 (2018). https://doi.org/10.1016/J.SNA.2017.11.023

    Article  Google Scholar 

  16. Kwon, J.B., et al.: Low concentration, multi taste detectable taste sensor using the high transconductance of a cascoded gated lateral bipolar junction transistor. Sensors Actuators, B Chem. 248, 917–923 (2017). https://doi.org/10.1016/j.snb.2017.01.138

    Article  Google Scholar 

  17. Zhang, J., et al.: Monitoring sugar crystallization with deep neural networks. J. Food Eng. 280, 109965 (2020). https://doi.org/10.1016/j.jfoodeng.2020.109965

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Corresponding author

Correspondence to Esteban M. Fuentes .

Editor information

Editors and Affiliations

Rights and permissions

Reprints and permissions

Copyright information

© 2022 The Author(s), under exclusive license to Springer Nature Switzerland AG

About this paper

Check for updates. Verify currency and authenticity via CrossMark

Cite this paper

Fuentes, E.M., Varela-Aldás, J., Verdú, S., Grau Meló, R., Barat, J.M., Alcañiz, M. (2022). Develop of a Sample Classifier Through Multivariate Analysis for Caffeine as a Bitter Taste Generator. In: Stephanidis, C., Antona, M., Ntoa, S. (eds) HCI International 2022 Posters. HCII 2022. Communications in Computer and Information Science, vol 1583. Springer, Cham. https://doi.org/10.1007/978-3-031-06394-7_3

Download citation

  • DOI: https://doi.org/10.1007/978-3-031-06394-7_3

  • Published:

  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-031-06393-0

  • Online ISBN: 978-3-031-06394-7

  • eBook Packages: Computer ScienceComputer Science (R0)

Publish with us

Policies and ethics