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A potentiometric electronic tongue for the discrimination of honey according to the botanical origin. Comparison with traditional methodologies: Physicochemical parameters and volatile profile

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A potentiometric electronic tongue for the discrimination of honey according to the botanical origin. Comparison with traditional methodologies: Physicochemical parameters and volatile profile

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dc.contributor.author Escriche Roberto, Mª Isabel es_ES
dc.contributor.author Kadar, Melinda Andreea es_ES
dc.contributor.author Doménech Antich, Eva Mª es_ES
dc.contributor.author Gil Sánchez, Luís es_ES
dc.date.accessioned 2017-06-14T09:01:13Z
dc.date.available 2017-06-14T09:01:13Z
dc.date.issued 2012-04
dc.identifier.issn 0260-8774
dc.identifier.uri http://hdl.handle.net/10251/82825
dc.description.abstract [EN] The effectiveness of a potentiometric electronic tongue, made of various metals and metallic compounds was evaluated for the differentiation of honey in three different states: raw, liquefied and pasteurized. Principal component analysis (PCA) and a neural network showed that potentiometric electrodes seem useful to classify honey by its botanical origin, though they do not seem capable of discrimination between applied thermal treatments. The same was observed in the samples for physicochemical parameters and volatile compounds analysed with PCA. Au, Cu and Ag electrodes were more decisive in the discrimination of honey. A remarkable correlation (PLS analysis) between the electronic tongue and the physicochemical parameters was found, the best results being for color Pfund (r(2) = 0.958), L* (r(2) = 0.935) and diastase activity (r(2) = 0.926). The correlation with volatile compounds was much weaker, though this improved for specific characteristic compounds in each monofloral variety. Thus, this is a good starting point for the development of new systems focused on the honey sector. (C) 2011 Elsevier Ltd. All rights reserved. es_ES
dc.description.sponsorship The authors acknowledge the financial support of: the Spanish Government (project MAT2009-14564-C04-02), the Valencian Regional Ministry of Business Education and Science (project CV2007-244) and the Universidad Politecnica de Valencia (project PAID-05-08-3703). en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation Spanish Government [MAT2009-14564-C04-02] es_ES
dc.relation Conselleria d'Educació [CV2007-244] es_ES
dc.relation Universitat Politècnica de València [PAID-05-08-3703] es_ES
dc.relation.ispartof Journal of Food Engineering es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Electronic tongue es_ES
dc.subject Honey es_ES
dc.subject Melissopalynological analysis es_ES
dc.subject Physicochemical parameters es_ES
dc.subject Volatile compounds es_ES
dc.subject Ag electrode es_ES
dc.subject PLS analysis es_ES
dc.subject Potentiometric electrode es_ES
dc.subject Potentiometric electronic tongue es_ES
dc.subject Traditional methodologies es_ES
dc.subject Volatile profile es_ES
dc.subject Electrodes es_ES
dc.subject Food products es_ES
dc.subject Metallic compounds es_ES
dc.subject Neural networks es_ES
dc.subject Potentiometers (electric measuring instruments) es_ES
dc.subject Principal component analysis es_ES
dc.subject Reaction kinetics es_ES
dc.subject Volatile organic compounds es_ES
dc.subject Electronic tongues es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.subject.classification TECNOLOGIA ELECTRONICA es_ES
dc.title A potentiometric electronic tongue for the discrimination of honey according to the botanical origin. Comparison with traditional methodologies: Physicochemical parameters and volatile profile es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.jfoodeng.2011.10.036
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería del Diseño - Escola Tècnica Superior d'Enginyeria del Disseny es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.description.bibliographicCitation Escriche Roberto, MI.; Kadar, MA.; Doménech Antich, EM.; Gil Sánchez, L. (2012). A potentiometric electronic tongue for the discrimination of honey according to the botanical origin. Comparison with traditional methodologies: Physicochemical parameters and volatile profile. Journal of Food Engineering. 109(3):449-456. doi:10.1016/j.jfoodeng.2011.10.036 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion http://doi.org/10.1016/j.jfoodeng.2011.10.036 es_ES
dc.description.upvformatpinicio 449 es_ES
dc.description.upvformatpfin 456 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 109 es_ES
dc.description.issue 3 es_ES
dc.relation.senia 206526 es_ES


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