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Evaluation of Italian wine by the electronic tongue : Recognition, quantitative analysis and correlation with human sensory perception. / Legin, A.; Rudnitskaya, A.; Lvova, L.; Vlasov, Yu; Di Natale, C.; D'Amico, A.

In: Analytica Chimica Acta, Vol. 484, No. 1, 07.05.2003, p. 33-44.

Research output: Contribution to journal › Article › peer-review

Harvard

Legin, A, Rudnitskaya, A, Lvova, L, Vlasov, Y, Di Natale, C & D'Amico, A 2003, 'Evaluation of Italian wine by the electronic tongue: Recognition, quantitative analysis and correlation with human sensory perception', Analytica Chimica Acta, vol. 484, no. 1, pp. 33-44. https://doi.org/10.1016/S0003-2670(03)00301-5

APA

Legin, A., Rudnitskaya, A., Lvova, L., Vlasov, Y., Di Natale, C., & D'Amico, A. (2003). Evaluation of Italian wine by the electronic tongue: Recognition, quantitative analysis and correlation with human sensory perception. Analytica Chimica Acta, 484(1), 33-44. https://doi.org/10.1016/S0003-2670(03)00301-5

Vancouver

Legin A, Rudnitskaya A, Lvova L, Vlasov Y, Di Natale C, D'Amico A. Evaluation of Italian wine by the electronic tongue: Recognition, quantitative analysis and correlation with human sensory perception. Analytica Chimica Acta. 2003 May 7;484(1):33-44. https://doi.org/10.1016/S0003-2670(03)00301-5

Author

Legin, A. ; Rudnitskaya, A. ; Lvova, L. ; Vlasov, Yu ; Di Natale, C. ; D'Amico, A. / Evaluation of Italian wine by the electronic tongue : Recognition, quantitative analysis and correlation with human sensory perception. In: Analytica Chimica Acta. 2003 ; Vol. 484, No. 1. pp. 33-44.

BibTeX

@article{ea9de9ad2754445eac0615ed14254a2b,
title = "Evaluation of Italian wine by the electronic tongue: Recognition, quantitative analysis and correlation with human sensory perception",
abstract = "The electronic tongue based on a sensor array comprising 23 potentiometric cross-sensitive chemical sensors and pattern recognition and multivariate calibration data processing tools was applied to the analysis of Italian red wines. The measurements were made in 20 samples of Barbera d'Asti and in 36 samples of Gutturnio wine. The electronic tongue distinguished all wine samples of the same denomination and vintage, but from different vineyards. Simultaneously the following quantitative parameters of the wines were measured by the electronic tongue with precision within 12%: total and volatile acidity, pH, ethanol content, contents of tartaric acid, sulphur dioxide, total polyphenols, glycerol, etc. The electronic tongue is sensitive to multiple substances that determine taste and flavour of wine and, hence, the system was capable of predicting human sensory scores with average precision of 13% for Barbera d'Asti wines and 8% for Gutturnio wines.",
keywords = "Electronic tongue, Evaluation, Italian wines",
author = "A. Legin and A. Rudnitskaya and L. Lvova and Yu Vlasov and {Di Natale}, C. and A. D'Amico",
year = "2003",
month = may,
day = "7",
doi = "10.1016/S0003-2670(03)00301-5",
language = "English",
volume = "484",
pages = "33--44",
journal = "Analytica Chimica Acta",
issn = "0003-2670",
publisher = "Elsevier",
number = "1",

}

RIS

TY - JOUR

T1 - Evaluation of Italian wine by the electronic tongue

T2 - Recognition, quantitative analysis and correlation with human sensory perception

AU - Legin, A.

AU - Rudnitskaya, A.

AU - Lvova, L.

AU - Vlasov, Yu

AU - Di Natale, C.

AU - D'Amico, A.

PY - 2003/5/7

Y1 - 2003/5/7

N2 - The electronic tongue based on a sensor array comprising 23 potentiometric cross-sensitive chemical sensors and pattern recognition and multivariate calibration data processing tools was applied to the analysis of Italian red wines. The measurements were made in 20 samples of Barbera d'Asti and in 36 samples of Gutturnio wine. The electronic tongue distinguished all wine samples of the same denomination and vintage, but from different vineyards. Simultaneously the following quantitative parameters of the wines were measured by the electronic tongue with precision within 12%: total and volatile acidity, pH, ethanol content, contents of tartaric acid, sulphur dioxide, total polyphenols, glycerol, etc. The electronic tongue is sensitive to multiple substances that determine taste and flavour of wine and, hence, the system was capable of predicting human sensory scores with average precision of 13% for Barbera d'Asti wines and 8% for Gutturnio wines.

AB - The electronic tongue based on a sensor array comprising 23 potentiometric cross-sensitive chemical sensors and pattern recognition and multivariate calibration data processing tools was applied to the analysis of Italian red wines. The measurements were made in 20 samples of Barbera d'Asti and in 36 samples of Gutturnio wine. The electronic tongue distinguished all wine samples of the same denomination and vintage, but from different vineyards. Simultaneously the following quantitative parameters of the wines were measured by the electronic tongue with precision within 12%: total and volatile acidity, pH, ethanol content, contents of tartaric acid, sulphur dioxide, total polyphenols, glycerol, etc. The electronic tongue is sensitive to multiple substances that determine taste and flavour of wine and, hence, the system was capable of predicting human sensory scores with average precision of 13% for Barbera d'Asti wines and 8% for Gutturnio wines.

KW - Electronic tongue

KW - Evaluation

KW - Italian wines

UR - http://www.scopus.com/inward/record.url?scp=0038066312&partnerID=8YFLogxK

U2 - 10.1016/S0003-2670(03)00301-5

DO - 10.1016/S0003-2670(03)00301-5

M3 - Article

AN - SCOPUS:0038066312

VL - 484

SP - 33

EP - 44

JO - Analytica Chimica Acta

JF - Analytica Chimica Acta

SN - 0003-2670

IS - 1

ER -

ID: 97803862