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, K. Heberger

Research output: Contribution to journalArticle

47 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

Fingerprint

Electronic tongues
electronic tongue
Electronic Nose
Mineral Waters
mineral water
chemical analysis
sensory evaluation
Mineral springs
Chemical analysis
Atomic emission spectroscopy
Ion chromatography
Atomic Spectrophotometry
Magnesium Sulfate
Water
atomic absorption spectrometry
Inductively coupled plasma
tap water
springs (water)
ion exchange chromatography
sensors (equipment)

Keywords

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

ASJC Scopus subject areas

  • Food Science
  • Analytical Chemistry

Cite this

Discrimination of mineral waters by electronic tongue, sensory evaluation and chemical analysis. / Sipos, László; Kovács, Zoltán; Sági-Kiss, Virág; Csiki, Tímea; Kókai, Zoltán; Fekete, András; Heberger, K.

In: Food Chemistry, Vol. 135, No. 4, 15.12.2012, p. 2947-2953.

Research output: Contribution to journalArticle

Sipos, László ; Kovács, Zoltán ; Sági-Kiss, Virág ; Csiki, Tímea ; Kókai, Zoltán ; Fekete, András ; Heberger, K. / Discrimination of mineral waters by electronic tongue, sensory evaluation and chemical analysis. In: Food Chemistry. 2012 ; Vol. 135, No. 4. pp. 2947-2953.
@article{b325105ed9db4084a3cbfaec8578f87a,
title = "Discrimination of mineral waters by electronic tongue, sensory evaluation and chemical analysis",
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.",
keywords = "Chemical analysis, Electronic tongue, LDA, Mineral water, PCA, Sensory evaluation",
author = "L{\'a}szl{\'o} Sipos and Zolt{\'a}n Kov{\'a}cs and Vir{\'a}g S{\'a}gi-Kiss and T{\'i}mea Csiki and Zolt{\'a}n K{\'o}kai and Andr{\'a}s Fekete and K. Heberger",
year = "2012",
month = "12",
day = "15",
doi = "10.1016/j.foodchem.2012.06.021",
language = "English",
volume = "135",
pages = "2947--2953",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier Limited",
number = "4",

}

TY - JOUR

T1 - Discrimination of mineral waters by electronic tongue, sensory evaluation and chemical analysis

AU - Sipos, László

AU - Kovács, Zoltán

AU - Sági-Kiss, Virág

AU - Csiki, Tímea

AU - Kókai, Zoltán

AU - Fekete, András

AU - Heberger, K.

PY - 2012/12/15

Y1 - 2012/12/15

N2 - 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.

AB - 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.

KW - Chemical analysis

KW - Electronic tongue

KW - LDA

KW - Mineral water

KW - PCA

KW - Sensory evaluation

UR - http://www.scopus.com/inward/record.url?scp=84865343582&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84865343582&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2012.06.021

DO - 10.1016/j.foodchem.2012.06.021

M3 - Article

VL - 135

SP - 2947

EP - 2953

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - 4

ER -