Measurement Of Beer Taste Attributes Using An Electronic Tongue

被引：0

作者：

Polshin, Evgeny ^{[1
,2
]}

Rudnitskaya, Alisa ^{[2
,3
]}

Kirsanov, Dmitry ^{[2
]}

Lammertyn, Jeroen ^{[1
]}

Nicolai, Bart ^{[1
]}

Saison, Daan ^{[4
]}

Delvaux, Freddy R. ^{[4
]}

Delvaux, Filip ^{[4
]}

Legin, Andrey ^{[2
]}

机构：

[1] Katholieke Univ Leuven, BIOSYST MeBioS, W De Croylaan 42, B-3001 Louvain, Belgium

[2] St Petersburg Univ, Dept Chem, Lab Chem Sensors, St Petersburg 199034, Russia

[3] Univ Aveiro, Dept Chem, P-3810193 Aveiro, Portugal

[4] Katholieke Univ Leuven, Ctr Malting & Brewing Sci, B-3001 Leuven, Belgium

来源：

OLFACTION AND ELECTRONIC NOSE, PROCEEDINGS | 2009年 / 1137卷

关键词：

electronic tongue; potentiometric chemical sensors; beer; sensory attributes; STATIS; Bitterness;

D O I：

暂无

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

The present work deals with the results of the application of an electronic tongue system as an analytical tool for rapid assessment of beer flavour. Fifty samples of Belgian and Dutch beers of different types, characterized with respect to sensory properties and bitterness, were analyzed using the electronic tongue (ET) based on potentiometric chemical sensors. The ET was capable of predicting 10 sensory attributes of beer with good precision including sweetness, sourness, intensity, body, etc., as well as the most important instrumental parameter - bitterness. These results show a good promise for further progressing of the ET as a new analytical technique for the fast assessment of taste attributes and bitterness, in particular, in the food and brewery industries.

引用

页码：259 / +

页数：2

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