Evaluation of Italian wine by the electronic tongue: recognition, quantitative analysis and correlation with human sensory perception
- Author
- LEGIN, A1 ; RUDNITSKAYA, A1 ; LVOVA, L1 ; VLASOV, Yu1 ; DI NATALE, C2 ; D'AMICO, A2
[1] Chemistry Department, St. Petersburg University, Universitetskaya nab. 7/9, St. Petersburg 199034, Russian Federation
[2] Department of Electronic Engineering, University of Rome Tor Vergata, via di Tor Vergata, Rome 00133, Italy - Source
Analytica chimica acta. 2003, Vol 484, Num 1, pp 33-44, 12 p ; ref : 26 ref
- CODEN
- ACACAM
- ISSN
- 0003-2670
- Scientific domain
- Analytical chemistry
- Publisher
- Elsevier, Amsterdam
- Publication country
- Netherlands
- Document type
- Article
- Language
- Russian
- Author keyword
- Electronic tongue Evaluation Italian wines
- Keyword (fr)
- Acidité Analyse multivariable Analyse quantitative Anthocyane Calcium Capteur chimique Détecteur électrochimique Ethanol Flaveur Glycérol Lactique acide Maléique acide Polyphénol Potassium Potentiométrie Reconnaissance forme Réseau capteur Saveur Soufre dioxyde Tartrique acide Vin pH Langue électronique
- Keyword (en)
- Acidity Multivariate analysis Quantitative analysis Anthocyanin Calcium Chemical sensor Electrochemical detector Ethanol Flavor Glycerol Lactic acid Maleic acid Polyphenol Potassium Potentiometry Pattern recognition Sensor array Taste Sulfur dioxide Tartaric acid Wine pH Electronic tongue
- Keyword (es)
- Acidez Análisis multivariable Análisis cuantitativo Antocianina Calcio Captador químico Detector electroquímico Etanol Flavor Glicerol Láctico ácido Maleico ácido Polifenol Potasio Potenciometría Reconocimiento patrón Red sensores Sabor Dióxido sulfúrico Tártrico ácido Vino pH Lengua electrónica
- Classification
- Pascal
- 001 Exact sciences and technology / 001C Chemistry / 001C04 Analytical chemistry / 001C04A General, instrumentation
- Pascal
- 001 Exact sciences and technology / 001C Chemistry / 001C04 Analytical chemistry / 001C04E Electrochemical methods
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C03 Wines and vinegars
- Discipline
- Agrifood industries Analytical chemistry
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 14728009
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/S0003-2670(03)00301-5 
https://dx.doi.org/10.1016/S0003-2670(03)00301-5
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