Beer classification by means of a potentiometric electronic tongue
Cetó Alsedà, Xavier (Universitat Autònoma de Barcelona. Departament de Química)
Gutiérrez-Capitán, Manuel (Universitat Autònoma de Barcelona. Departament de Química)
Calvo Boluda, Daniel (Universitat Autònoma de Barcelona. Departament de Química)
Valle Zafra, Manuel del (Universitat Autònoma de Barcelona. Departament de Química)

Data:	2013
Resum:	In this work, an Electronic Tongue (ET) system based on an array of potentiometric ion-selective electrodes (ISEs) is presented for the discrimination of different commercial beer types is presented. The array was formed by 21 ISEs combining both cationic and anionic sensors with others with generic response. For this purpose beer samples were analyzed with the ET without any pretreatment rather than the smooth agitation of the samples with a magnetic stirrer in order to reduce the foaming of samples, which could interfere into the measurements. Then, the obtained responses were evaluated using two different pattern recognition methods, Principal Component Analysis (PCA) and Linear Discriminant Analysis(LDA) in order to achieve the correct recognition of samples variety. In the case of LDA, a stepwise inclusion method for variable selection based on Mahalanobis distance criteria was used to select the most discriminating variables. Finally, the results showed that the use of supervised pattern recognition methods such as LDA is a good alternative for the resolution of complex identification situations. In addition, in order to show a quantitative application, alcohol content was predicted from the array data employing an Artificial Neural Network model.
Ajuts:	Ministerio de Ciencia e Innovación CTQ2010-17099
Drets:	Tots els drets reservats.
Llengua:	Anglès
Document:	Article ; recerca ; Versió acceptada per publicar
Matèria:	Electronic Tongue ; Linear Discriminant Analysis ; Potentiometric sensors ; Classification ; Beer ; Alcohol by volume
Publicat a:	Food chemistry, Vol. 141, Issue 3 (2013) , p. 2533-2540, ISSN 1873-7072

DOI: 10.1016/j.foodchem.2013.05.091

Accepted version 24 p, 510.7 KB

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