Literature DB >> 24426007

Discrimination of different white chrysanthemum by electronic tongue.

Jun Wang1, Hong Xiao1.   

Abstract

This paper describes the application of the electronic tongue (E-tongue) in the Discrimination of different white chrysanthemum. Three grade samples, two brands of samples and the samples adulterated were measured by the E-tongue. It was found the samples with different grades or brands could be clearly discriminated and the samples adulterated were separated from the authentic samples using PCA. The results of DFA and BPNN showed the total predicted accuracy of three grades samples were 86.7% and 93.3%. A strong positive correlation was observed between the sensory score and the predicted score (correlation coefficient is 0.9768) using PLS, and the samples were correctly classified. These results suggest the E-tongue may be useful for quality control of white chrysanthemum.

Entities:  

Keywords:  Chrysanthemum; Electronic tongue; Quality

Year:  2011        PMID: 24426007      PMCID: PMC3722412          DOI: 10.1007/s13197-011-0422-0

Source DB:  PubMed          Journal:  J Food Sci Technol        ISSN: 0022-1155            Impact factor:   2.701


  8 in total

1.  Use of a MS-electronic nose for prediction of early fungal spoilage of bakery products.

Authors:  S Marín; M Vinaixa; J Brezmes; E Llobet; X Vilanova; X Correig; A J Ramos; V Sanchis
Journal:  Int J Food Microbiol       Date:  2007-01-03       Impact factor: 5.277

2.  Electronic tongue based on an array of metallic potentiometric sensors.

Authors:  Larisa Lvova; Eugenio Martinelli; Emiliano Mazzone; Andrea Pede; Roberto Paolesse; Corrado Di Natale; Arnaldo D'Amico
Journal:  Talanta       Date:  2006-03-31       Impact factor: 6.057

3.  Application of a potentiometric electronic tongue as a classification tool in food analysis.

Authors:  Jordi Gallardo; Salvador Alegret; Manuel Del Valle
Journal:  Talanta       Date:  2005-02-24       Impact factor: 6.057

Review 4.  A critical review of the quality and safety of BADGE-based epoxy coatings for cans: implications for legislation on epoxy coatings for food contact.

Authors:  J Simal-Gándara; S Paz-Abuín; L Ahrné
Journal:  Crit Rev Food Sci Nutr       Date:  1998-11       Impact factor: 11.176

5.  Effect of blending and storage on quality characteristics of blended sand pear-apple juice beverage.

Authors:  Dev Raj; P C Sharma; Devina Vaidya
Journal:  J Food Sci Technol       Date:  2010-10-08       Impact factor: 2.701

6.  Comparative assessment of tea quality by various analytical and sensory methods with emphasis on tea polyphenols.

Authors:  P V Sujith Kumar; Shabana Basheer; R Ravi; M S Thakur
Journal:  J Food Sci Technol       Date:  2011-02-22       Impact factor: 2.701

7.  [Effect of Chrysanthemum morifolium Ramat on apoptosis of bovine aortic smooth muscle cells]

Authors:  Xue-Ling Fang; Xi-Tian Wang; Shu-Ru Huang; Xia Li
Journal:  Zhejiang Da Xue Xue Bao Yi Xue Ban       Date:  2002-08

8.  Chemical and sensory evaluation of dark chocolate with addition of quinoa (Chenopodium quinoa Willd.).

Authors:  Andrea B Schumacher; Adriano Brandelli; Fernanda C Macedo; Luiza Pieta; Tâmmila V Klug; Erna V de Jong
Journal:  J Food Sci Technol       Date:  2010-04-10       Impact factor: 2.701

  8 in total
  4 in total

1.  Challenges in using Electronic tongue to study rasa of plants: II. Impact of solvent and concentration on sensor response and taste ranking.

Authors:  Dushyant Kumar; Aruna Singh; Rama Jayasundar
Journal:  J Ayurveda Integr Med       Date:  2021-02-05

2.  Challenges in using electronic tongue to study rasa of plants: I. Finding the right tool for the right job.

Authors:  Rama Jayasundar; Aruna Singh; Dushyant Kumar
Journal:  J Ayurveda Integr Med       Date:  2021-01-27

3.  Extraction and purification of isochlorogenic acid C from Chrysanthemum morifolium using ionic liquid-based ultrasound-assisted extraction and aqueous two-phase system.

Authors:  Yuqi Jiang; Zhunmei Ning; Shuang Li
Journal:  Food Sci Nutr       Date:  2018-09-12       Impact factor: 2.863

4.  Evaluation of the Bitterness of Traditional Chinese Medicines using an E-Tongue Coupled with a Robust Partial Least Squares Regression Method.

Authors:  Zhaozhou Lin; Qiao Zhang; Ruixin Liu; Xiaojie Gao; Lu Zhang; Bingya Kang; Junhan Shi; Zidan Wu; Xinjing Gui; Xuelin Li
Journal:  Sensors (Basel)       Date:  2016-01-25       Impact factor: 3.576

  4 in total

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