Colorimetric Sensor Array for White Wine Tasting

Sensors

Soo Chung²  Tu San Park¹  Soo Hyun Park²  Joon Yong Kim²  Seongmin Park²  Daesik Son²  Young Min Bae³  Seong In Cho² 

[1] Department of Agricultural and Biosystems Engineering, University of Arizona, 1177 E. 4th St., Tucson, AZ 85721, USA; E-Mail:;Department of Biosystems & Biomaterials Science and Engineering, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 151-921, Korea; E-Mails:;Korea Electrotechnology Research Institute, Ansan-si, Gyeonggi-do 426-910, Korea

关键词: taste sensor;    colorimetric;    principle component analysis;    artificial neural network;   

DOI  :  10.3390/s150818197

来源: mdpi

【 摘 要 】

A colorimetric sensor array was developed to characterize and quantify the taste of white wines. A charge-coupled device (CCD) camera captured images of the sensor array from 23 different white wine samples, and the change in the R, G, B color components from the control were analyzed by principal component analysis. Additionally, high performance liquid chromatography (HPLC) was used to analyze the chemical components of each wine sample responsible for its taste. A two-dimensional score plot was created with 23 data points. It revealed clusters created from the same type of grape, and trends of sweetness, sourness, and astringency were mapped. An artificial neural network model was developed to predict the degree of sweetness, sourness, and astringency of the white wines. The coefficients of determination (R²) for the HPLC results and the sweetness, sourness, and astringency were 0.96, 0.95, and 0.83, respectively. This research could provide a simple and low-cost but sensitive taste prediction system, and, by helping consumer selection, will be able to have a positive effect on the wine industry.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.