Metalloporphyrin - based Electronic Tongue: an Application for the Analysis of Italian White wines

Evaluation of eight kinds of flavor enhancer of umami taste by an electronic tongue

The umami intensity of single flavor enhancer was detected by an electronic tongue and human sensory. The linear fit was performed to unravel the concentration-response values correlations of eight flavor enhancers. The electronic tongue response data were then analyzed using principal component analysis (PCA) and discriminant factor analysis (DFA) method. It was found that the umami response value of the electronic tongue and the flavor enhancer concentration showed a semi-logarithmic function. Moreover, the PCA and DFA could successfully distinguish the variety and concentration of flavor enhancer. The umami intensities were also assessed by human sensory and showed consistency with those of electronic tongue tests. This implies the electronic tongue has a great potential as an alternative for biological tongue on sensing intensity of flavor enhancer.

Chiral single-walled carbon nanotubes as chiral selectors in multimode enantioselective sensors

Single-walled carbon nanotube-(7,6) chirality was used for the design of multimode enantioselective sensors using different carbon matrices such as graphene paste, graphite paste, and carbon nanopowder-based paste. l- and d-malic acids were used as model analytes. The responses of the multimode sensors were evaluated for potentiometric and differential pulse voltammetry (DPV) modes. When carbon nanopowder was used as matrix, the multimode sensor was enantioselective for d-malic acid in the concentration range 10^-3 to 10^-15 mol/L for the potentiometric mode and 10^-5 to 10^-8 mol/L for the DPV mode. The graphite paste-based sensor was enantioselective for l-malic acid in the ranges: 10^-10 to 10^-13 for the potentiometric mode and 10^-4 to 10^-7 mol/L for the DPV mode. The sensors based on graphene and chiral single-walled carbon nanotubes were enantioselective for d-malic acid, and a response was obtained only in the DPV mode. Accordingly, the matrix influenced both the enantioselectivity and the sensitivity of the measurements. The application of the sensors was for the enantioanalysis of malic acid in wines and apple juice samples. The proposed method is fast and reliable and allows the quantification of l- and d-malic acids using electrochemical methods based on different principles, from the real samples after a buffering of the samples. The enantioanalysis of malic acid in wine and juice samples was performed with high recoveries (higher than 90.00%) and low relative standard deviation (RSD) (%) values (lower than 1.00%).

Electrochemical Sensors Coupled with Multivariate Statistical Analysis as Screening Tools for Wine Authentication Issues: A Review

Consumers are increasingly interested in the characteristics of the products they consume, including aroma, taste, and appearance, and hence, scientific research was conducted in order to develop electronic senses devices that mimic the human senses. Thanks to the utilization of electroanalytical techniques that used various sensors modified with different electroactive materials coupled with pattern recognition methods, artificial senses such as electronic tongues (ETs) are widely applied in food analysis for quality and authenticity approaches. This paper summarizes the applications of electrochemical sensors (voltammetric, amperometric, and potentiometric) coupled with unsupervised and supervised pattern recognition methods (principal components analysis (PCA), linear discriminant analysis (LDA), partial least square (PLS) regression, artificial neural network (ANN)) for wine authenticity assessments including the discrimination of varietal and geographical origins, monitoring the ageing processes, vintage year discrimination, and detection of frauds and adulterations. Different wine electrochemical authentication methodologies covering the electrochemical techniques, electrodes types, functionalization sensitive materials and multivariate statistical analysis are emphasized and the main advantages and disadvantages of using the proposed methodologies for real applications were concluded.

Novel Platinum-Porphyrin as Sensing Compound for Efficient Fluorescent and Electrochemical Detection of H2O2

Metalloporphyrins are highly recognized for their capacity to act as sensitive substances used in formulation of optical, fluorescent, and electrochemical sensors. A novel compound, namely Pt(II)-5,10,15,20-tetra-(4-allyloxy-phenyl) porphyrin, was synthesized by metalation with PtCl2(PhCN)2 of the corresponding porphyrin base and was fully characterized by UV-vis, fluorimetry, FT-IR, 1H-NMR, and 13C-NMR methods. The fluorescence response of this Pt-porphyrin in the presence of different concentrations of hydrogen peroxide was investigated. Besides, modified glassy carbon electrodes with this Pt-porphyrin (Pt-Porf-GCE) were realized and several electrochemical characterizations were comparatively performed with bare glassy carbon electrodes (GCE), in the absence or presence of hydrogen peroxide. The Pt-porphyrin demonstrated to be a successful sensitive material for the detection of hydrogen peroxide both by fluorimetric method in a concentration range relevant for biological samples (1.05–3.9 × 10−7 M) and by electrochemical method, in a larger concentration range from 1 × 10−6 M to 5 × 10−5 M. Based on different methods, this Pt-porphyrin can cover detection in diverse fields, from medical tests to food and agricultural monitoring, proving high accuracy (correlation coefficients over 99%) in both fluorimetric and electrochemical measurements.

Electronic Tongue Recognition with Feature Specificity Enhancement

As a kind of intelligent instrument, an electronic tongue (E-tongue) realizes liquid analysis with an electrode-sensor array and certain machine learning methods. The large amplitude pulse voltammetry (LAPV) is a regular E-tongue type that prefers to collect a large amount of response data at a high sampling frequency within a short time. Therefore, a fast and effective feature extraction method is necessary for machine learning methods. Considering the fact that massive common-mode components (high correlated signals) in the sensor-array responses would depress the recognition performance of the machine learning models, we have proposed an alternative feature extraction method named feature specificity enhancement (FSE) for feature specificity enhancement and feature dimension reduction. The proposed FSE method highlights the specificity signals by eliminating the common mode signals on paired sensor responses. Meanwhile, the radial basis function is utilized to project the original features into a nonlinear space. Furthermore, we selected the kernel extreme learning machine (KELM) as the recognition part owing to its fast speed and excellent flexibility. Two datasets from LAPV E-tongues have been adopted for the evaluation of the machine-learning models. One is collected by a designed E-tongue for beverage identification and the other one is a public benchmark. For performance comparison, we introduced several machine-learning models consisting of different combinations of feature extraction and recognition methods. The experimental results show that the proposed FSE coupled with KELM demonstrates obvious superiority to other models in accuracy, time consumption and memory cost. Additionally, low parameter sensitivity of the proposed model has been demonstrated as well.

Solid-Contact Potentiometric Sensors and Multisensors Based on Polyaniline and Thiacalixarene Receptors for the Analysis of Some Beverages and Alcoholic Drinks

Electronic tongue is a sensor array that aims to discriminate and analyze complex media like food and beverages on the base of chemometrics approaches for data mining and pattern recognition. In this review, the concept of electronic tongue comprising of solid-contact potentiometric sensors with polyaniline and thacalix[4]arene derivatives is described. The electrochemical reactions of polyaniline as a background of solid-contact sensors and the characteristics of thiacalixarenes and pillararenes as neutral ionophores are briefly considered. The electronic tongue systems described were successfully applied for assessment of fruit juices, green tea, beer, and alcoholic drinks They were classified in accordance with the origination, brands and styles. Variation of the sensor response resulted from the reactions between Fe(III) ions added and sample components, i.e., antioxidants and complexing agents. The use of principal component analysis and discriminant analysis is shown for multisensor signal treatment and visualization. The discrimination conditions can be optimized by variation of the ionophores, Fe(III) concentration, and sample dilution. The results obtained were compared with other electronic tongue systems reported for the same subjects.

Porphyrins in troubled times: a spotlight on porphyrins and their metal complexes for explosives testing and CBRN defense

A critical perspective on (metallo)porphyrins in security-related applications: the past, present and future of explosives detection, CBRN defense, and beyond.

Electronic Noses and Tongues in Wine Industry

The quality of wines is usually evaluated by a sensory panel formed of trained experts or traditional chemical analysis. Over the last few decades, electronic noses (e-noses) and electronic tongues have been developed to determine the quality of foods and beverages. They consist of arrays of sensors with cross-sensitivity, combined with pattern recognition software, which provide a fingerprint of the samples that can be used to discriminate or classify the samples. This holistic approach is inspired by the method used in mammals to recognize food through their senses. They have been widely applied to the analysis of wines, including quality control, aging control, or the detection of fraudulence, among others. In this paper, the current status of research and development in the field of e-noses and tongues applied to the analysis of wines is reviewed. Their potential applications in the wine industry are described. The review ends with a final comment about expected future developments.

Integrated, paper-based potentiometric electronic tongue for the analysis of beer and wine

The following manuscript details the stages of construction of a novel paper-based electronic tongue with an integrated Ag/AgCl reference, which can operate using a minimal amount of sample (40 μL). First, we optimized the fabrication procedure of silver electrodes, testing a set of different methodologies (electroless plating, use of silver nanoparticles and commercial silver paints). Later a novel, integrated electronic tongue system was assembled with the use of readily available materials such as paper, wax, lamination sheets, bleach etc. New system was thoroughly characterized and the ion-selective potentiometric sensors presented performance close to theoretical. An electronic tongue, composed of electrodes sensitive to sodium, calcium, ammonia and a cross-sensitive, anion-selective electrode was used to analyze 34 beer samples (12 types, 19 brands). This system was able to discriminate beers from different brands, and types, indicate presence of stabilizers and antioxidants, dyes or even unmalted cereals and carbohydrates added to the fermentation wort. Samples could be classified by type of fermentation (low, high) and system was able to predict pH and in part also alcohol content of tested beers. In the next step sample volume was minimalized by the use of paper sample pads and measurement in flow conditions. In order to test the impact of this advancement a four electrode system, with cross-sensitive (anion-selective, cation-selective, Ca(2+)/Mg(2+), K(+)/Na(+)) electrodes was applied for the analysis of 11 types of wine (4 types of grapes, red/white, 3 countries). Proposed matrix was able to group wines produced from different varieties of grapes (Chardonnay, Americanas, Malbec, Merlot) using only 40 μL of sample. Apart from that, storage stability studies were performed using a multimeter, therefore showing that not only fabrication but also detection can be accomplished by means of off-the-shelf components. This manuscript not only describes new paper-based, potentiometric sensors but also according to our knowledge is the first description of an electrochemical paper-based electronic tongue with integrated reference.

Evaluation of oxygen exposure levels and polyphenolic content of red wines using an electronic panel formed by an electronic nose and an electronic tongue

An electronic panel formed by an electronic nose and an electronic tongue has been used to analyse red wines showing high and low phenolic contents, obtained by flash release and traditional soaking, respectively, and processed with or without micro-oxygenation. Four oxygen transfer rate conditions (0.8, 1.9, 8.0, and 11.9 μl oxygen/bottle/day) were ensured by using synthetic closures with controlled oxygen permeability and storage under controlled atmosphere. Twenty-five chemical parameters associated with the polyphenolic composition, the colour indices and the levels of oxygen were measured in triplicate and correlated with the signals registered (seven replicas) by means of the electronic nose and the electronic tongue using partial least squares regression analysis. The electronic nose and the electronic tongue showed particularly good correlations with those parameters associated with the oxygen levels and, in particular, with the influence of the porosity of the closure to oxygen exposure. In turn, the electronic tongue was particularly sensitive to redox species including oxygen and phenolic compounds. It has been demonstrated that a combined system formed from the electronic nose and the electronic tongue provides information about the chemical composition of both the gas and the liquid phase of red wines. This complementary information improves the capacity to predict values of oxygen-related parameters, phenolic content and colour parameters.

A novel low-cost sensor prototype for monitoring temperature during wine fermentation in tanks

This paper presents a multipurpose and low cost sensor for temperature control over the wine fermentation process, in order to steadily communicate data through wireless modules in real time to a viticulturist's mobile or fixed device. The advantage of our prototype is due to the fact that it will be used by small winemakers in the “Ribera del Duero” area, and as it is a cheaper sensor and easy to use for the control and monitoring of the grape fermentation process, it will probably be used by other business men with the same necessities in the region. The microcontroller MSP430G2553 is among the components that make up the sensor, that are integrated onto a motherboard. It communicates with the RN-42 Bluetooth module through an UART interface. After verifying that all elements are working correctly, the parts are assembled to form the final prototype. This device has been tested in a winery in the region, fulfilling the initial project specifications.

A manganese porphyrin-based sensor for flow-injection potentiometric determination of thiocyanate

Metalloporphyrin-based ion-selective electrodes for flow-injection potentiometric determination of thiocyanate are described. The detection system is based on a coated glassy carbon electrode membrane sensor incorporating 5,10,15,20-tetraphenyl-21H,23H-porphine manganese(III) chloride as the active ingredient. The influences of the membrane composition, pH, and the effects of flow-injection parameters on the response of the system were investigated. At the optimized flow-injection potentiometric conditions, the sensor exhibited a Nernstian slope of -58.0 mV per decade of thiocyanate activity over the range 4.2 × 10-7–7.6 × 10-2M , where 50 μL of each sample solution was injected into the carrier solution. The detection limit of thiocyanate in the FIP mode was 4.2 × 10-7M . The selectivity of the flow-injection potentiometric system with respect to several common inorganic and organic anions was superior to that of the batch mode using the same sensor and similar operating conditions. The sensor was applied to the determination of thiocyanate in urine samples.

Analysis of the influence of the type of closure in the organoleptic characteristics of a red wine by using an electronic panel

An electronic panel formed by an electronic nose, an electronic tongue and an electronic eye has been successfully used to evaluate the organoleptic characteristics of red wines vinified using different extraction techniques and micro-oxygenation methods and bottled using closures of different oxygen transmission rates (OTR). The three systems have demonstrated a good capability of discrimination by means of Principal Component Analysis (PCA). Partial Least Squares Discriminant Analysis (PLS-DA) has permitted to establish prediction models based on the type of closure, the polyphenol content or the effect of micro-oxygenation. The best correlations found using the e-eye and the e-nose are related to the OTR of the closure. In contrast, the electronic tongue is more sensitive to the polyphenol content. The discrimination and prediction capabilities of the system are significantly improved when signals from each module are combined. The electronic panel can be a useful tool for the characterisation and control of oxygen and antioxidant capability of red wines.

Recent trends in potentiometric sensor arrays--a review

Nowadays there exists a large variety of ion sensors based on polymeric or solid-state membranes that can be used in a sensor array format in many analytical applications. This review aims at providing a critical overview of the distinct approaches that were developed to build and use potentiometric sensor arrays based on different transduction principles, such as classical ion-selective electrodes (ISEs) with polymer or solid-state membranes, solid-contact electrodes (SCE) including coated wire electrodes (CWE), ion-sensitive field-effect transistors (ISFETs) and light addressable potentiometric sensors (LAPS). Analysing latest publications on potentiometric sensor arrays development and applications certain problems are outlined and trends are discussed.

Chemometric brains for artificial tongues

The last years showed a significant trend toward the exploitation of rapid and economic analytical devices able to provide multiple information about samples. Among these, the so-called artificial tongues represent effective tools which allow a global sample characterization comparable to a fingerprint. Born as taste sensors for food evaluation, such devices proved to be useful for a wider number of purposes. In this review, a critical overview of artificial tongue applications over the last decade is outlined. In particular, the focus is centered on the chemometric techniques, which allow the extraction of valuable information from nonspecific data. The basic steps of signal processing and pattern recognition are discussed and the principal chemometric techniques are described in detail, highlighting benefits and drawbacks of each one. Furthermore, some novel methods recently introduced and particularly suitable for artificial tongue data are presented.