Application of a combined artificial olfaction and taste system to the quantification of relevant compounds in red wine

The combined application of an electronic nose and an electronic tongue to a number of samples of red wine having the same denomination, produced in the same year but from different vineyards, is illustrated and discussed. Artificial sense data have been compared with the analytical chemistry analys...

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Bibliographic Details
Published in:Sensors and actuators. B, Chemical Chemical, 2000-10, Vol.69 (3), p.342-347
Main Authors: Di Natale, Corrado, Paolesse, Roberto, Macagnano, Antonella, Mantini, Alessandro, D'Amico, Arnaldo, Ubigli, Mario, Legin, Andrei, Lvova, Larisa, Rudnitskaya, Alisa, Vlasov, Yuri
Format: Article
Language:English
Subjects:
Artificial olfaction
Red wine
Taste
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Summary:The combined application of an electronic nose and an electronic tongue to a number of samples of red wine having the same denomination, produced in the same year but from different vineyards, is illustrated and discussed. Artificial sense data have been compared with the analytical chemistry analysis performed with ordinary methods. The data reveal, first of all, a net distinction between electronic nose and electronic tongue, confirming the hypotheses that both the systems offer independent information on the samples. A certain correlation with some of the analytical indicators has also been found and a neural network regression model has been assessed for the qualitative determination of some of them.
ISSN:0925-4005
1873-3077
DOI:10.1016/S0925-4005(00)00483-4