Abstract
Temperature, memory effect, and cross-contamination are suspected to contribute to drift in electronic tongue (e-tongue) sensors, therefore drift corrections are required. This paper aimed to assess the disturbing effects on the sensor signals during measurement with an Alpha Astree e-tongue and to develop drift correction techniques. Apple juice samples were measured at different temperatures. pH change of apple juice samples was measured to assess cross-contamination. Different sequential orders of model solutions and apple juice samples were applied to evaluate the memory effect. Model solutions corresponding to basic tastes and commercial apple juice samples were measured for six consecutive weeks to model drift of the sensor signals. Result showed that temperature, cross-contamination, and memory effect influenced the sensor signals. Three drift correction methods: additive drift correction based on all samples, additive drift correction based on reference samples, and multi sensor linear correction, were developed and compared to the component correction in literature through linear discriminant analysis (LDA). LDA analysis showed all the four methods were effective in reducing sensor drift in long-term measurements but the additive correction relative to the whole sample set gave the best results. The results could be explored for long-term measurements with the e-tongue.
Highlights
The human taste sensing system cannot be replaced by instruments
This paper focuses on three practically important major causes of drift: temperature change, cross contamination, and memory effect using apple juice and model solutions
The results in the pH change of apple juice samples in the function of the measurement repeats of the electronic tongue tests are shown on Figure 3
Summary
The human taste sensing system cannot be replaced by instruments. this sensory evaluation has many drawbacks like subjectivity and fatigue of the panel members and there are tasks where the human sensory evaluation is impossible for reasons ranging from safety to accuracy.Reasons such as these has led to a rising interest in instrumental alternatives with better advantages.The electronic tongue (e-tongue) and taste sensors were developed to satisfy such requirements. The human taste sensing system cannot be replaced by instruments This sensory evaluation has many drawbacks like subjectivity and fatigue of the panel members and there are tasks where the human sensory evaluation is impossible for reasons ranging from safety to accuracy. Reasons such as these has led to a rising interest in instrumental alternatives with better advantages. The outcome of using such an instrument is a chemical pattern with characteristics for any sample This is the so called “fingerprint” technology and is the main operating principle of artificial taste sensing devices
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