Voltammetric BioElectronic Tongue for the analysis of phenolic compounds in rosé cava wines
Cetó Alsedà, Xavier (Universitat Autònoma de Barcelona. Departament de Química)
Capdevila Mestres, Josefa (Estació de Viticultura i Enologia, INCAVI)
Mínguez, Santiago (Estació de Viticultura i Enologia, INCAVI)
Valle Zafra, Manuel del (Universitat Autònoma de Barcelona. Departament de Química)

Date:	2014
Abstract:	A BioElectronic Tongue (BioET) based on a sensor array comprising 4 voltammetric enzyme-modified (bio)sensors plus pattern recognition and multivariate calibration data processing tools was applied towards the analysis of rosé cava wines. A total of 20 different samples from different producers were analysed using cyclic voltammetry without any sample pretreatment. Obtained responses were preprocessed employing the windowed slicing integral method in order to compress and extract significant features from the recorded data. Extracted coefficients were then evaluated by means of Principal Component Analysis to visualize some initial patterns, while quantification of different phenolic indexes was achieved by an Artificial Neural Network (ANN) model. In this manner, correlations were attempted between (bio)sensors responses and three different classical indexes related to total phenolic content (i. e. I 280 , I 320 and Folin-Ciocalteu index) plus two other indexes related to other specific phenolic features (i. e. total tannins and anthocyanins content).
Grants:	Ministerio de Ciencia e Innovación CTQ2010-17099
Note:	Altres ajuts: Program ICREA Academia from Generalitat de Catalunya, Predoctoral grant of Departament d'Innovació, Universitats i Empresa de la Generalitat de Catalunya
Rights:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, i la comunicació pública de l'obra, sempre que no sigui amb finalitats comercials, i sempre que es reconegui l'autoria de l'obra original. No es permet la creació d'obres derivades.
Language:	Anglès
Document:	Article ; recerca ; Versió acceptada per publicar
Subject:	Anthocyanins ; Cava wine ; Electronic Tongue ; Phenolic compounds ; Tannins ; Voltammetric biosensors
Published in:	Food Research International, Vol. 55 (January 2014) , p. 455-461, ISSN 1873-7145

DOI: 10.1016/j.foodres.2013.11.025

16 p, 527.5 KB

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