RT info:eu-repo/semantics/article
T1 Electronic Noses and Tongues in Wine Industry
A1 Rodríguez Méndez, María Luz
A1 Saja Sáez, José Antonio de
A1 González Antón, Rocío
A1 García Hernández, Celia
A1 Medina Plaza, Cristina
A1 García Cabezón, Ana Cristina
A1 Martín Pedrosa, Fernando
K1 Electronic nose
K1 Electronic tongue
K1 Wine
K1 Multisensory
K1 Electronic panel
AB 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.
PB Frontiers
SN 2296-4185
YR 2016
FD 2016
LK http://uvadoc.uva.es/handle/10324/21090
UL http://uvadoc.uva.es/handle/10324/21090
LA eng
NO Frontiers in Bioengineering and Biotechnology, Octubre 2016, vol. 4, n. 81, p. 1-12
NO Producción Científica
DS UVaDOC
RD 22-nov-2024