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Search results for: ELECTRONIC TONGUE
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Electronic Noses and Electronic Tongues
PublicationChapter 7 reports the achievements on the field of artificial senses, such as electronic nose and electronic tongue. It examines multivariate data processing methods and demonstrates a promising potential for rapid routine analysis. Main attention is focused on detailed description of sensor used, construction and principle of operation of these systems. A brief review about the progress in the field of artificial senses and future trends...
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Electronics
Journals -
Critical review of electronic nose and tongue instruments prospects in pharmaceutical analysis
PublicationElectronic nose (enose, EN) and electronic tongue (etongue, ET) have been designed to simulate human senses of smell and taste in the best possible way. The signals acquired from a sensor array, combined with suitable data analysis system, are the basis for holistic analysis of samples. The efficiency of these instruments, regarding classification, discrimination, detection, monitoring and analytics of samples in different types...
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Gas chromatography-olfactometry (GC-O), electronic noses (e-noses) and electronic tongues (e-tongues) for in vivo food flavour measurement
PublicationThe capter revies two types of artificial olfaction instrumentation, i.e. gas-chromatography-olfactometry (GC-O) and chemical sensor technologies (electronic nose and tongue), combined with multivariate data processing methods as promising approaches for rapid analysis of food. The chapter also includes examples of specific applications for the detection of food flavour and volatile components.
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Advances in Electronic Noses and Tongues for Food Authenticity Testing
PublicationBRAK
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Discrimination of Apple Liqueurs (Nalewka) Using a Voltammetric Electronic Tongue, UV-Vis and Raman Spectroscopy
PublicationThe capability of a phthalocyanine-based voltammetric electronic tongue to analyze strong alcoholic beverages has been evaluated and compared with the performance of spectroscopic techniques coupled to chemometrics. Nalewka Polish liqueurs prepared from five apple varieties have been used as a model of strong liqueurs. Principal Component Analysis has demonstrated that the best discrimination between liqueurs prepared from different...
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Electronic states of tetrahydrofuran molecules studied by electron collisions
PublicationElectronic states of tetrahydrofuran molecules were studied in the excitation energy range 5.5-10 eV using the technique of electron energy loss spectroscopy in the gas phase. Excitation from the two conformations, C2 and Cs, of the ground state of the molecule are observed in the measured energy loss spectra. The vertical excitation energies of the 3(no3s) triplet state from the C2 and Cs conformations of the ground state of the...
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A study of the electronic states of pyrimidine by electron energy loss spectroscopy
PublicationThe electron energy loss spectra were measured in pyrimidine at the constant electron residual energy varied from 15 meV to 10 eV and in the scattering angle range 0–180°. The spectra were analysed applying an iteration fitting procedure to resolve the energy loss bands corresponding to excitation of the electronic states of pyrimidine. The vertical excitation energies of the singlet states of pyrimidine and of a number of the...
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Analysis of exhaled breath for dengue disease detection by low-cost electronic nose system
PublicationThis paper presents a procedure and a set-up of an electronic nose system analyzing exhaled breath to detect the patients suffering from dengue – a mosquito-borne tropical disease. Low-power resistive gas sensors (MiCS-6814, TGS8100) were used to detect volatile organic compounds (VOCs) in the exhaled breath. The end-tidal phase of patients exhaled breath was collected with a BioVOCTM breath sampler. Two strategies were assessed...
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Bioelectronic tongue: Current status and perspectives
PublicationIn the course of evolution, nature has endowed humans with systems for the recognition of a wide range of tastes with a sensitivity and selectivity which are indispensable for the evaluation of edibility and flavour attributes. Inspiration by a biological sense of taste has become a basis for the design of instruments, operation principles and parameters enabling to mimic the unique properties of their biological precursors. In...