RT info:eu-repo/semantics/article
T1 Analysis of musts and wines by means of a bio-electronic tongue based on tyrosinase and glucose oxidase using polypyrrole/gold nanoparticles as the electron mediator
A1 García Hernández, Celia
A1 García Cabezón, Ana Cristina
A1 Martín Pedrosa, Fernando
A1 Rodríguez Méndez, María Luz
K1 Bioelectronic tongue
K1 Lengua bioelectrónica
K1 Polypyrrole
K1 Polipirrol
K1 Gold nanoparticles
K1 Nanopartículas de oro
AB A bioelectronic tongue (bioET) based on combinations of enzymes (tyrosinase and glucose oxidase) and polypyrrole (Ppy) or polypyrrole/AuNP (Ppy/AuNP) composites was build up and applied to the analysis and discrimination of musts and wines. Voltammetric responses of the array of sensors demonstrated the effectiveness of polymers as electron mediators and the existence of favorable synergistic effects between Ppy and the AuNPs. Using Principal Component Analysis and Parallel Factor Analysis it was possible to discriminate musts according to the °Brix and TPI (Total Polyphenol Index), and wines according to the alcoholic degree and TPI. Partial Least Squares provided good correlations between the bioET output and traditional chemical parameters. Moreover, Support Vector Machines permitted to predict the TPI and the alcoholic degree of wines, from data provided by the bioET in the corresponding grapes. This result opens the possibility to predict wine characteristics from the beginning of the vinification process.
PB Elsevier
SN 0308-8146
YR 2019
FD 2019
LK https://uvadoc.uva.es/handle/10324/49113
UL https://uvadoc.uva.es/handle/10324/49113
LA eng
NO Food Chemistry, 2019, vol. 289, p. 751-756
NO Producción Científica
DS UVaDOC
RD 24-nov-2024