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
Sensory Laboratory, Corvinus University of Budapest, Faculty of Food Science, Villányi út 29-35, Budapest H-1118, Hungary.
Food chemistry 2012 Dec 15Mineral, 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 (SO(4)(2-)) and magnesium (Mg) content and two electronic tongue sensor signals (ZZ and HA) to discriminate according to the geographical origins. Copyright © 2012 Elsevier Ltd. All rights reserved.
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László Sipos, Zoltán Kovács, Virág Sági-Kiss, Tímea Csiki, Zoltán Kókai, András Fekete, Károly Héberger. Discrimination of mineral waters by electronic tongue, sensory evaluation and chemical analysis. Food chemistry. 2012 Dec 15;135(4):2947-53
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PMID: 22980895
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