Discrimination of mineral waters by electronic tongue, sensory evaluation and chemical analysis

László Sipos, Zoltán Kovács, Virág Sági-Kiss, Tímea Csiki, Zoltán Kókai, András Fekete, Károly Héberger

Research output: Contribution to journalArticle

49 Citations (Scopus)

Abstract

Mineral, spring and tap water samples of different geographical origins (7 classes) were distinguished by various methods, such as sensory evaluation, electronic tongue measurement, inductively coupled plasma atomic emission spectroscopy and ion chromatography. Samples from the same geographical origin were correctly classified by chemical analysis and electronic tongue (100%), but it was found that only 80% classification rate can be achieved by sensory evaluation. Different water brands (different brand names) from the same geographical origin did not show definite differences, as expected. Forward stepwise algorithm selected three chemical parameters namely, chloride (Cl -), sulphate (SO42-) and magnesium (Mg) content and two electronic tongue sensor signals (ZZ and HA) to discriminate according to the geographical origins.

Original languageEnglish
Pages (from-to)2947-2953
Number of pages7
JournalFood Chemistry
Volume135
Issue number4
DOIs
Publication statusPublished - Dec 15 2012

Keywords

  • Chemical analysis
  • Electronic tongue
  • LDA
  • Mineral water
  • PCA
  • Sensory evaluation

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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