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Instrumental measurement of beer taste attributes using an electronic tongue. / Rudnitskaya, Alisa; Polshin, Evgeny; Kirsanov, Dmitry; Lammertyn, Jeroen; Nicolai, Bart; Saison, Daan; Delvaux, Freddy R.; Delvaux, Filip; Legin, Andrey.

In: Analytica Chimica Acta, Vol. 646, No. 1-2, 30.07.2009, p. 111-118.

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

Harvard

Rudnitskaya, A, Polshin, E, Kirsanov, D, Lammertyn, J, Nicolai, B, Saison, D, Delvaux, FR, Delvaux, F & Legin, A 2009, 'Instrumental measurement of beer taste attributes using an electronic tongue', Analytica Chimica Acta, vol. 646, no. 1-2, pp. 111-118. https://doi.org/10.1016/j.aca.2009.05.008

APA

Rudnitskaya, A., Polshin, E., Kirsanov, D., Lammertyn, J., Nicolai, B., Saison, D., Delvaux, F. R., Delvaux, F., & Legin, A. (2009). Instrumental measurement of beer taste attributes using an electronic tongue. Analytica Chimica Acta, 646(1-2), 111-118. https://doi.org/10.1016/j.aca.2009.05.008

Vancouver

Rudnitskaya A, Polshin E, Kirsanov D, Lammertyn J, Nicolai B, Saison D et al. Instrumental measurement of beer taste attributes using an electronic tongue. Analytica Chimica Acta. 2009 Jul 30;646(1-2):111-118. https://doi.org/10.1016/j.aca.2009.05.008

Author

Rudnitskaya, Alisa ; Polshin, Evgeny ; Kirsanov, Dmitry ; Lammertyn, Jeroen ; Nicolai, Bart ; Saison, Daan ; Delvaux, Freddy R. ; Delvaux, Filip ; Legin, Andrey. / Instrumental measurement of beer taste attributes using an electronic tongue. In: Analytica Chimica Acta. 2009 ; Vol. 646, No. 1-2. pp. 111-118.

BibTeX

@article{54cc8d22e7e2487a93ccb37f1d4fd4c5,
title = "Instrumental measurement of beer taste attributes using an electronic tongue",
abstract = "The present study deals with the evaluation of the electronic tongue multisensor system as an analytical tool for the rapid assessment of taste and flavour of beer. Fifty samples of Belgian and Dutch beers of different types (lager beers. ales, wheat beers, etc.), which were characterized with respect to the sensory properties, were measured using the electronic tongue (ET) based on potentiometric chemical sensors developed in Laboratory of Chemical Sensors of St. Petersburg University. The analysis of the sensory data and the calculation of the compromise average scores was made using STATIS. The beer samples were discriminated using both sensory panel and ET data based on PCA, and both data sets were compared using Canonical Correlation Analysis. The ET data were related to the sensory beer attributes using Partial Least Square regression for each attribute separately. Validation was done based on a test set comprising one-third of all samples. The ET was capable of predicting with good precision 20 sensory attributes of beer including such as bitter, sweet, sour, fruity, caramel, artificial, burnt, intensity and body. (C) 2009 Elsevier B.V. All rights reserved.",
keywords = "Electronic tongue, Potentiometric chemical sensors, Beer, Sensory attributes, LIPID-MEMBRANE, SENSOR ARRAYS, QUANTIFICATION, ADSORPTION, DESORPTION, PRODUCTS, COFFEE, NOSE, WINE",
author = "Alisa Rudnitskaya and Evgeny Polshin and Dmitry Kirsanov and Jeroen Lammertyn and Bart Nicolai and Daan Saison and Delvaux, {Freddy R.} and Filip Delvaux and Andrey Legin",
year = "2009",
month = jul,
day = "30",
doi = "10.1016/j.aca.2009.05.008",
language = "Английский",
volume = "646",
pages = "111--118",
journal = "Analytica Chimica Acta",
issn = "0003-2670",
publisher = "Elsevier",
number = "1-2",

}

RIS

TY - JOUR

T1 - Instrumental measurement of beer taste attributes using an electronic tongue

AU - Rudnitskaya, Alisa

AU - Polshin, Evgeny

AU - Kirsanov, Dmitry

AU - Lammertyn, Jeroen

AU - Nicolai, Bart

AU - Saison, Daan

AU - Delvaux, Freddy R.

AU - Delvaux, Filip

AU - Legin, Andrey

PY - 2009/7/30

Y1 - 2009/7/30

N2 - The present study deals with the evaluation of the electronic tongue multisensor system as an analytical tool for the rapid assessment of taste and flavour of beer. Fifty samples of Belgian and Dutch beers of different types (lager beers. ales, wheat beers, etc.), which were characterized with respect to the sensory properties, were measured using the electronic tongue (ET) based on potentiometric chemical sensors developed in Laboratory of Chemical Sensors of St. Petersburg University. The analysis of the sensory data and the calculation of the compromise average scores was made using STATIS. The beer samples were discriminated using both sensory panel and ET data based on PCA, and both data sets were compared using Canonical Correlation Analysis. The ET data were related to the sensory beer attributes using Partial Least Square regression for each attribute separately. Validation was done based on a test set comprising one-third of all samples. The ET was capable of predicting with good precision 20 sensory attributes of beer including such as bitter, sweet, sour, fruity, caramel, artificial, burnt, intensity and body. (C) 2009 Elsevier B.V. All rights reserved.

AB - The present study deals with the evaluation of the electronic tongue multisensor system as an analytical tool for the rapid assessment of taste and flavour of beer. Fifty samples of Belgian and Dutch beers of different types (lager beers. ales, wheat beers, etc.), which were characterized with respect to the sensory properties, were measured using the electronic tongue (ET) based on potentiometric chemical sensors developed in Laboratory of Chemical Sensors of St. Petersburg University. The analysis of the sensory data and the calculation of the compromise average scores was made using STATIS. The beer samples were discriminated using both sensory panel and ET data based on PCA, and both data sets were compared using Canonical Correlation Analysis. The ET data were related to the sensory beer attributes using Partial Least Square regression for each attribute separately. Validation was done based on a test set comprising one-third of all samples. The ET was capable of predicting with good precision 20 sensory attributes of beer including such as bitter, sweet, sour, fruity, caramel, artificial, burnt, intensity and body. (C) 2009 Elsevier B.V. All rights reserved.

KW - Electronic tongue

KW - Potentiometric chemical sensors

KW - Beer

KW - Sensory attributes

KW - LIPID-MEMBRANE

KW - SENSOR ARRAYS

KW - QUANTIFICATION

KW - ADSORPTION

KW - DESORPTION

KW - PRODUCTS

KW - COFFEE

KW - NOSE

KW - WINE

U2 - 10.1016/j.aca.2009.05.008

DO - 10.1016/j.aca.2009.05.008

M3 - статья

VL - 646

SP - 111

EP - 118

JO - Analytica Chimica Acta

JF - Analytica Chimica Acta

SN - 0003-2670

IS - 1-2

ER -

ID: 125643718