Pregled bibliografske jedinice broj: 510951
Rapid honey characterization and botanical classification by an electronic tongue
Rapid honey characterization and botanical classification by an electronic tongue // Talanta, 85 (2011), 1; 569-574 doi:10.1016/j.talanta.2011.04.025 (međunarodna recenzija, članak, znanstveni)
CROSBI ID: 510951 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Rapid honey characterization and botanical classification by an electronic tongue
Autori
Major, Nikola ; Marković, Ksenija ; Krpan, Marina ; Sarić, Goran ; Hruškar, Mirjana ; Vahčić, Nada
Izvornik
Talanta (0039-9140) 85
(2011), 1;
569-574
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
honey; electronic tongue; PCA; CCA; ANN
Sažetak
In this paper a commercial electronic tongue (αAstree, Alpha M.O.S.) was applied for botanical classification and physicochemical characterization of honey samples. The electronic tongue was comprised of seven potentiometric sensors coupled with an Ag/AgCl reference electrode. Botanical classification was performed by PCA, CCA and ANN modeling on 12 samples of acacia, chestnut and honeydew honey. The physicochemical characterization of honey was obtained by ANN modeling and the parameters included were electrical conductivity, acidity, water content, invert sugar and total sugar. The initial reference values for the physicochemical parameters observed were determined by traditional methods. Botanical classification of honey samples obtained by ANN was 100 % accurate while the highest correlation between observed and predicted values was obtained for electrical conductivity (0.999), followed by acidity (0.997), water content (0.994), invert sugar content (0.988) and total sugar content (0.979). All developed ANN models for rapid honey characterization and botanical classification performed excellently showing the potential of the electronic tongue as a tool in rapid honey analysis and characterization. The advantage of using such a technique is a simple sample preparation procedure, there are no chemicals involved and there are no additional costs except the initial measurements required for ANN model development.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
POVEZANOST RADA
Projekti:
058-0580696-2808 - Bioaktivne komponente u hrani - promjene uzrokovane pripremom i čuvanjem (Vahčić, Nada, MZOS ) ( CroRIS)
Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb
Profili:
Ksenija Marković
(autor)
Marina Krpan
(autor)
Nikola Major
(autor)
Goran Šarić
(autor)
Nada Vahčić
(autor)
Mirjana Hruškar
(autor)
Citiraj ovu publikaciju:
Časopis indeksira:
- Current Contents Connect (CCC)
- Web of Science Core Collection (WoSCC)
- Science Citation Index Expanded (SCI-EXP)
- SCI-EXP, SSCI i/ili A&HCI
- Scopus
- MEDLINE