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Monitoring grape ripeness using a voltammetric electronic tongue

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Monitoring grape ripeness using a voltammetric electronic tongue

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dc.contributor.author Campos Sánchez, Inmaculada es_ES
dc.contributor.author Bataller Prats, Román es_ES
dc.contributor.author Armero, Raquel es_ES
dc.contributor.author Gandía Romero, José Manuel es_ES
dc.contributor.author Soto Camino, Juan es_ES
dc.contributor.author Martínez Mañez, Ramón es_ES
dc.contributor.author Gil Sánchez, Luís
dc.date.accessioned 2014-09-18T13:16:56Z
dc.date.available 2014-09-18T13:16:56Z
dc.date.issued 2013-12
dc.identifier.issn 0963-9969
dc.identifier.uri http://hdl.handle.net/10251/39739
dc.description.abstract The use of a voltammetric electronic tongue as a tool to monitor grape ripeness is proposed herein. The electronic tongue consists of eight metallic electrodes housed inside a stainless steel cylinder. The study was carried out over a period of ca. 1 month (August 2012) on different grape varieties (Macabeo, Chardonnay, Pinot Noir, Cabernet Sauvignon, Shyrah, Merlot and Bobal) from various vineyards near Requena and Utiel (Valencia, Spain). Apart from the electrochemical studies, the physico-chemical parameters, such as, Total Acidity, pH and °Brix, were also determined in grapes. The PCA models, obtained using the physico-chemical or electrochemical data, showed variation of ripenesswith time.Moreover the studywas completed by using partial least squares (PLS) regression in an attempt to establish a correlation between the data collected from the electronic tongue and Total Acidity, pH and °Brix values. A good predictive modelwas obtained for the prediction of Total Acidity and °Brix. These results suggest the possibility of employing electronic tongues to monitor grape ripeness and of, therefore, evaluating the right time for harvesting. es_ES
dc.description.sponsorship The financial support from the Spanish Government (project MAT2012-38429-C04-01) and the Generalitat Valenciana (Valencian Regional Government; project PROMETEO/2009/016) is gratefully acknowledged. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Food Research International es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Electronic tongue es_ES
dc.subject Grape ripeness es_ES
dc.subject Total Acidity es_ES
dc.subject Brix es_ES
dc.subject.classification CONSTRUCCIONES ARQUITECTONICAS es_ES
dc.subject.classification QUIMICA ANALITICA es_ES
dc.subject.classification QUIMICA INORGANICA es_ES
dc.subject.classification TECNOLOGIA ELECTRONICA es_ES
dc.title Monitoring grape ripeness using a voltammetric electronic tongue es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodres.2013.10.011
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//MAT2012-38429-C04-01/ES/DESARROLLO DE MATERIALES FUNCIONALIZADOS CON PUERTAS NANOSCOPICAS PARA APLICACIONES DE LIBERACION CONTROLADA Y SENSORES PARA LA DETECCION DE NITRATO AMONICO, SULFIDRICO Y CO/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/Generalitat Valenciana//PROMETEO09%2F2009%2F016/ES/Ayuda prometeo 2009 para el grupo de diseño y desarrollo de sensores/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Química - Departament de Química es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto de Reconocimiento Molecular y Desarrollo Tecnológico - Institut de Reconeixement Molecular i Desenvolupament Tecnològic es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Construcciones Arquitectónicas - Departament de Construccions Arquitectòniques es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Ingeniería Electrónica - Departament d'Enginyeria Electrònica es_ES
dc.description.bibliographicCitation Campos Sánchez, I.; Bataller Prats, R.; Armero, R.; Gandía Romero, JM.; Soto Camino, J.; Martínez Mañez, R.; Gil Sánchez, L. (2013). Monitoring grape ripeness using a voltammetric electronic tongue. Food Research International. 54(2):1369-1375. https://doi.org/10.1016/j.foodres.2013.10.011 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1016/j.foodres.2013.10.011 es_ES
dc.description.upvformatpinicio 1369 es_ES
dc.description.upvformatpfin 1375 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 54 es_ES
dc.description.issue 2 es_ES
dc.relation.senia 252319
dc.contributor.funder Generalitat Valenciana es_ES
dc.contributor.funder Ministerio de Economía y Competitividad es_ES


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