Application of electronic senses for taste and odor evaluation of fruit juices

Zoltán Kovács, Dániel Szöllosi, László Sipos, Zoltán Kókai, Daniel Varga, R. Romvári, András Fekete

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Sensory characteristics of food products gain increasing importance in international food research and industry to meet consumer needs. Food producer make efforts to improve the quality and to offer a wide range of foods of excellent quality. Comparison with existing brands in the sensory point of view on the market and developing products parallel with consumer needs are essential for the successful new product launch. Usually trained sensory panel is used to evaluate product quality. However, the reliability of the sensory results is highly dependent on panelists' acuity and the correct application of the sensory practice. Therefore, the measurement of sensory attributes by instrumental methods is a desirable aim. A new concept has been introduced in the sensor development using several sensors of low selectivity simultaneously. Several papers deal with the prediction of sensory attributes using this concept. The previous researches showed the incorporation of electronic tongue and nose combined with different pattern recognition methods in sensory researches as an efficient tool for fruit juice evaluation. However, further experiments are necessary to be able to determine the reasons of the differences between the tested products based on the individual sensory attributes. Therefore the main objective of our research was to develop method for appropriate odor and taste analyses of apple juice samples by electronic tongue and nose. For this purpose correlation was evaluated between human odor and taste sensing and electronic nose and electronic tongue results. The electronic tongue and nose results were evaluated both separately and combined for a better understanding of the relationships. Commercial apple juices of 100% fruit content were evaluated during the research by sensory profile analysis, electronic nose and electronic tongue. Both electronic nose and electronic tongue were able to discriminate the apple juice samples. The pattern of sensory evaluation results for sweet and sour taste attributes were rather similar to the principal component analysis plots of electronic nose and tongue. The sensory attributes were predicted with close correlation and low prediction error using partial least squares regression. The best prediction was achieved by the combination of electronic nose and electronic tongue data. Therefore, the combined application of the instruments is recommended in the future. Our results indicate the possible wider application potential of electronic tongue and nose instrument in the field of fruit juice quality evaluation. However, further joint experiments are proposed with sensory evaluation and electronic instruments to determine the prediction possibilities for sensing other basic tastes of different fruit juices.

Original languageEnglish
Title of host publicationFruit Juices: Types, Nutritional Composition and Health Benefits
PublisherNova Science Publishers, Inc.
Pages237-251
Number of pages15
ISBN (Electronic)9781633211353
ISBN (Print)9781633211346
Publication statusPublished - Jul 1 2014

Fingerprint

electronic tongue
Electronic Nose
electronic nose
fruit juices
electronics
odors
sensory properties
apple juice
prediction
sensors (equipment)
sensory evaluation
food industry
Malus
Odorants
Fruit and Vegetable Juices
juice quality
Research
food research
new products
food quality

Keywords

  • Apple juice
  • Electronic nose
  • Electronic tongue
  • Sensory evaluation
  • Sour taste

ASJC Scopus subject areas

  • Agricultural and Biological Sciences(all)

Cite this

Kovács, Z., Szöllosi, D., Sipos, L., Kókai, Z., Varga, D., Romvári, R., & Fekete, A. (2014). Application of electronic senses for taste and odor evaluation of fruit juices. In Fruit Juices: Types, Nutritional Composition and Health Benefits (pp. 237-251). Nova Science Publishers, Inc..

Application of electronic senses for taste and odor evaluation of fruit juices. / Kovács, Zoltán; Szöllosi, Dániel; Sipos, László; Kókai, Zoltán; Varga, Daniel; Romvári, R.; Fekete, András.

Fruit Juices: Types, Nutritional Composition and Health Benefits. Nova Science Publishers, Inc., 2014. p. 237-251.

Research output: Chapter in Book/Report/Conference proceedingChapter

Kovács, Z, Szöllosi, D, Sipos, L, Kókai, Z, Varga, D, Romvári, R & Fekete, A 2014, Application of electronic senses for taste and odor evaluation of fruit juices. in Fruit Juices: Types, Nutritional Composition and Health Benefits. Nova Science Publishers, Inc., pp. 237-251.
Kovács Z, Szöllosi D, Sipos L, Kókai Z, Varga D, Romvári R et al. Application of electronic senses for taste and odor evaluation of fruit juices. In Fruit Juices: Types, Nutritional Composition and Health Benefits. Nova Science Publishers, Inc. 2014. p. 237-251
Kovács, Zoltán ; Szöllosi, Dániel ; Sipos, László ; Kókai, Zoltán ; Varga, Daniel ; Romvári, R. ; Fekete, András. / Application of electronic senses for taste and odor evaluation of fruit juices. Fruit Juices: Types, Nutritional Composition and Health Benefits. Nova Science Publishers, Inc., 2014. pp. 237-251
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