2024-03-28T19:28:04Zhttp://uvadoc.uva.es/oai/requestoai:uvadoc.uva.es:10324/210902021-06-23T11:51:25Zcom_10324_31661com_10324_952com_10324_894com_10324_1186com_10324_931col_10324_31662col_10324_1404
2016-11-24T11:31:30Z
urn:hdl:10324/21090
Electronic Noses and Tongues in Wine Industry
Rodríguez Méndez, María Luz
Saja Sáez, José Antonio de
González Antón, Rocío
García Hernández, Celia
Medina Plaza, Cristina
García Cabezón, Ana Cristina
Martín Pedrosa, Fernando
Electronic nose
Electronic tongue
Wine
Multisensory
Electronic panel
Producción Científica
The quality of wines is usually evaluated by a sensory panel formed of trained experts or traditional chemical analysis. Over the last few decades, electronic noses (e-noses) and electronic tongues have been developed to determine the quality of foods and beverages. They consist of arrays of sensors with cross-sensitivity, combined with pattern recognition software, which provide a fingerprint of the samples that can be used to discriminate or classify the samples. This holistic approach is inspired by the method used in mammals to recognize food through their senses. They have been widely applied to the analysis of wines, including quality control, aging control, or the detection of fraudulence, among others. In this paper, the current status of research and development in the field of e-noses and tongues applied to the analysis of wines is reviewed. Their potential applications in the wine industry are described. The review ends with a final comment about expected future developments.
2016-11-24T11:31:30Z
2016-11-24T11:31:30Z
2016
info:eu-repo/semantics/article
Frontiers in Bioengineering and Biotechnology, Octubre 2016, vol. 4, n. 81, p. 1-12
2296-4185
http://uvadoc.uva.es/handle/10324/21090
10.3389/fbioe.2016.00081
1
81
12
Electronic Noses and Tongues in Wine Industry
4
eng
http://journal.frontiersin.org/article/10.3389/fbioe.2016.00081/full
info:eu-repo/semantics/openAccess
Frontiers
Frontiers