2024-03-28T13:52:04Zhttps://uvadoc.uva.es/oai/requestoai:uvadoc.uva.es:10324/211322021-06-23T11:51:53Zcom_10324_1186com_10324_931com_10324_894col_10324_1404
Heidarbeigi, Kobra
Mohtasebi, Seyed Saeid
Serrano Diaz, Jessica
Medina Plaza, Cristina
Ghasemi-Varnamkhasti, Mahdi
Alonso, Gonzalo
Garcia Rodriguez, Maria del Valle
Rafiee, Shahin
Rezaei, Karamatollah
García Hernández, Celia
Saja Sáez, José Antonio de
Rodríguez Méndez, María Luz
2016-11-25T09:38:52Z
2016
Quality Assurance and Safety of Crops & Foods, July 2016, vol. 8, n. 3, p. 359-368
1757-837X
http://uvadoc.uva.es/handle/10324/21132
10.3920/QAS2015.0591
359
3
368
Flavour characteristics of Spanish and Iranian saffron analysed by electronic tongue
8
In this study, a portable electronic tongue was developed and successfully used to distinguish and to discriminate quality of saffron samples. The proposed system consisted of an array of voltammetric sensors based on screen-printed electrodes (SPE), where the working electrodes were of different chemical natures (e.g. carbon, gold and modified carbon electrode). Moreover, the carbon electrodes were chemically modified by electrocatalytic copper phthalocyanine derivatives. The electrodes were immersed in saffron infusions to produce complex voltammetric curves that were characterised for each saffron sample. The electrochemical signals provided by the array showed good correlations with the data obtained from traditional chemical analysis, in particular with the kaempferol, a flavonol with antioxidant activity. The calibration model was optimised using more meaningful description of factors. Finally, discriminant analysis showed that the proposed e-tongue based on SPEs modified with phthalocyanine is useful for discrimination of saffron samples with different qualities. All of these results reveal that proposed e-tongue has a high potential for saffron quality control due to its very simple sample preparation and also its fast response.
eng
info:eu-repo/semantics/embargoedAccess
Wageningen Academic Plubishers
Electronic tongue
Saffron
Screen printed electrode
Principal component analysis
Flavour characteristics of Spanish and Iranian saffron analysed by electronic tongue
info:eu-repo/semantics/article