Analysis of spices & herbs and its phenolic content by means of an electronic tongue
Cetó Alsedà, Xavier (Universitat Autònoma de Barcelona. Departament de Química)
Sarma, Munmi (Universitat Autònoma de Barcelona. Departament de Química)
Valle Zafra, Manuel del (Universitat Autònoma de Barcelona. Departament de Química)

Date:	2024
Abstract:	The drying process to which herbs and spices are submitted has a significant impact on the flavour and quality of those as many compounds might be degraded or transformed. This is especially relevant for most aromatic and bioactive compounds (e. g. , phenolic compounds), which values have been reported to diminish during the drying process. In this direction, herein we explore the usage of an electronic tongue (ET) as a tool to assist on the monitoring of herbs and spices quality. The proposed approach is based on the use of a simple extraction method prior to the analysis of the samples with an array of voltammetric sensors in combination with pattern-recognition methods. Firstly, a partial least squares regression (PLS) model was built, which allowed the quantification of the total phenolic content (R.
Grants:	Agencia Estatal de Investigación PID2019-107102RB-C21 Agència de Gestió d'Ajuts Universitaris i de Recerca 2021/SGR-00124
Note:	Altres ajuts: acords transformatius de la UAB
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 publicada
Subject:	Electronic tongue ; Voltammetric sensors ; Herbs ; Spices ; Phenolic compounds ; Folin-Ciocalteu index
Published in:	LWT, Vol. 191 (January 2024) , art. 115578, ISSN 0023-6438

DOI: 10.1016/j.lwt.2023.115578

6 p, 2.4 MB

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