RT info:eu-repo/semantics/article
T1 Analysis of red wines using an electronic tongue and infrared spectroscopy. Correlations with phenolic content and color parameters
A1 García Hernández, Celia
A1 Salvo Comino, Coral
A1 Martín Pedrosa, Fernando
A1 García Cabezón, Ana Cristina
A1 Rodríguez Méndez, María Luz
K1 Red wines
K1 Vinos rojos
K1 Electronic tongue
K1 Lengua electrónica
K1 Phenol
K1 Fenol
AB The objective of this work was to develop a methodology based on multiparametric methods (FTIR and a voltammetric e–tongue based on SPE) to evaluate simultaneously fourteen parameters related to the phenolic content of red wines. Eight types of Spanish red wines, elaborated with different grape varieties from different regions and with different aging, were analyzed with both systems. Input variables used for multivariate analysis were extracted from FTIR spectra and voltammograms using the kernel method. PCA analysis could discriminate wines according to their phenolic content with PC1, PC2 and PC3 explaining the 99.8% of the total variance between the samples for FTIR analysis and 85.8% for the e-tongue analysis. PLS calculations were used to establish regression models with phenolic content parameters measured by UV–Vis spectroscopy (TPI, Folin-Ciocalteu, CIELab and Glories) with high correlation coefficients (R2 > 0.85), and low RMSEs (<3.0) and number of factors (<4). Both, PCA and PLS, were carried out using the full cross validation method. As time is a critical factor in the food industry, the main advantage of these multivariate techniques is their capability to evaluate many parameters in a single experiment and in shorter time than using independent classical techniques.
PB Elsevier
SN 0023-6438
YR 2020
FD 2020
LK https://uvadoc.uva.es/handle/10324/49115
UL https://uvadoc.uva.es/handle/10324/49115
LA eng
NO LWT - Food Science and Technology, 2020, vol. 118, 108785
NO Producción Científica
DS UVaDOC
RD 17-jul-2024