Abstract
The potentiometric electronic tongue system has been tested as a potential analytical tool for brand uniformity control of monoculture Apulian red wines (Primitivo and Negroamaro). The sensor array was composed of eight porphyrin coatings obtained by electrochemical polymerization process and was employed for both wines discrimination and quantitative detection of wine defect compounds: “off-odour” 3-(methylthio)-propanol; isoamyl alcohol fusel oil; benzaldehyde (marker of the yeast activity) and acetic acid (marker of vinegar formation). PLS-DA applied to Electronic tongue output data has permitted a correct discrimination of more than 70% of analysed wines in respect to the original brand affiliation. Satisfactory PLS1 predictions were obtained in real wine samples; with R2 = 0.989 for isoamyl alcohol and R2 = 0.732 for acetic acid. Moreover; the possibility to distinguish wine samples on the base of permitted levels of fault compounds content was shown.
Highlights
The well recognizable organoleptic properties of food and drink products are essential to maintain the brand uniformity and play a major role in consumer choices and preferences
No tests on sensors sensitivity towards wine defect compounds were performed previously; for this reason, as a first task of the present work we have evaluated the e-Tongue array response toward several compounds responsible for the wine organoleptic faults: methionol (ME), isoamyl alcohol (IA), benzaldehyde (BA) and acetic acid (AA) in a wide range of concentrations [1]
These results indicate the utility of the developed potentiometric e-Tongue based on polymeric coating obtained from pyrrole- and aminophenyl-substituted porphyrin monomers 1–8 for adulterations assessment in artificial matrix of close to the wine composition
Summary
The well recognizable organoleptic properties of food and drink products are essential to maintain the brand uniformity and play a major role in consumer choices and preferences. The last method permits to obtain a stable sensing film chemically attached to the transducer surface, to increase significantly the sensor lifetime and to avoid a ligand leaching, which could be a serious problem for the alcoholic environment analysis, as wine is Porphyrins, thanks to their rich chemistry and particular chelating ability, appear very promising ligands for the development of potentiometric chemical sensors and multisensory systems for wine analysis, including wine authentication, taste evaluation and faults detection [31,32,33]. The possibility to detect in analysed Apulian wines the defects related to the presence of so-called wine “off-odour” compound 3-(methylthio)-propanol (methionol), isoamyl alcohol fusel oil, the marker of the yeast activity benzaldehyde and acetic acid as wine acidification marker was investigated; the satisfactory results were obtained for isoamyl alcohol and acetic acid in particular
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