Voltammetric Electronic Tongues in Food Analysis
Abstract
:1. Introduction
2. Characterization, Classification and Authentication of Food Products
3. Determination of Chemical Species and Other Quantitative Parameters Related to Food Analysis
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Food Product | Working Electrodes | Data Analysis | Comments | Ref. |
---|---|---|---|---|
Orange juice and milk | Pt and Au | PCA | First voltammetric e-tongue | [14] |
Milk | Au, Pt, Rh, stainless steel | PCA | Monitoring of milk in dairy industry | [28] |
Au, Cu, Au modified with Prussian blue | PCA | Recognition of milk adulteration with hydrogen peroxide | [29] | |
Au, Cu, Pt | PCA | Recognition of milk adulteration with urea, formaldehyde and melamine | [30] | |
Au, Pd, Pt | MPCA, NPLS-DA | Recognition of milk adulteration with urea | [31] | |
Au, Pt, Ag | PCA, PLS-DA | Discrimination of various brands of pure milk | [32] | |
Au, Ag, Pt, Pd | PCA, CA | Monitoring of quality and storage time of unsealed pasteurized milk | [15] | |
Yogurt | Au, Ag, Pt, Pd | SVM | Monitoring the fermentation, post-ripeness and storage processes of set yogurts | [33] |
Au, Ag, Pt, Pd | PCA, CA | Evaluation of varieties of set yogurts | [34] | |
Wines and liqueurs | Phthalocyanine-based carbon paste electrodes and electrodes covered with conducting polypyrrole doped with different counter ions | PCA | Detection of adulterations in wines | [16] |
Au, Cu | PCA | Discrimination of wines and whiskies of different quality | [35] | |
Au, Ag, Pt, Pd, W, Ti | PCA, CA | Classification of rice wines of different ages | [36] | |
Five bulk-modified graphite-epoxy electrodes | PCA, ANN | Cava wine authentication | [37] | |
Six bulk-modified graphite-epoxy electrodes | LDA | Cava wine authentication | [17] | |
Five different graphite-epoxy composite electrodes | PCA, ANN | Discrimination of wines of different types and PDO | [38] | |
Sensors based on metallic and bulk-modified graphite electrodes | LDA | Classification of wines of different PDO | [39] | |
Four carbon paste electrodes chemically modified in different ways | PCA | Discrimination between red wines aged in oak barrels and matured in steel tanks in contact with oak wood chips | [40] | |
Three nanocomposites modified electrodes prepared with Au and Cu nanoparticles in the presence of conducting polymers and carbon nanotubes. | PCA, LDA | Classification of rice wines of different geographical origins | [41] | |
Six modified epoxy-composite electrodes | LDA | Classification of brandies according to their taste category and ageing method | [42] | |
Four carbon paste electrodes: one unmodified and the others chemically modified with Co, Fe and Zn phthalocyanines | PCA | Discrimination of apple liqueurs | [43] | |
Grapes | Eight metallic electrodes housed inside a stainless steel cylinder | PCA | Study of grape ripening | [44] |
Poly-ethylendioxythiophene modified Pt electrode and sonogel carbon electrode | PCA | Study of grape ripening | [45] | |
Beer | Three enzymatic biosensors based on tyrosinase and phthalocyanines as mediators | PCA, LDA | Monitoring of the aging of beers | [46] |
Six bulk-modified graphite-epoxy electrodes | PCA, LDA, PLS-DA | Classification of three types of beer: Lager, Stout and IPA | [47] | |
Four commercial screen-printed electrodes made of carbon, Au, carbon/Co-Phtahlocyanine and Pt | PCA, LDA | Classification of different types of beer | [48] | |
Coffee | Six graphite-epoxy electrodes modified in different ways | LDA, SVM | Geographical classification of Mexican coffees | [49] |
Au wire and graphite rod | PCA | Discrimination of civet coffee | [50] | |
Tea | Ir, Pt, Rh | PCA | Discrimination of nine different teas | [51] |
Au, Ir, Pd, Pt, Rh | PCA, LDA | Tea quality assessment | [52,53] | |
Pt and glassy C | PCA, LDA | Classification of black tea liquor | [54] | |
Metallic oxide-modified nickel foam electrodes (SnO2, ZnO, TiO2, Bi2O3) | PCA, SVM | Classification of green and black teas | [55] | |
Au, Ir, Pd, Pt, Rh | PCA | Monitoring the fermentation process of black tea | [56,57] | |
Honey | Au, Ag, Pt, Pd, W, Ti | PCA, CA, DFA | Classification of mono-floral honeys | [58] |
Au, Ag, Pt, Pd, W, Ti | PCA, DFA | Tracing floral and geographical origins of honey | [59] | |
Pt, Au, glassy C, Ag, Pd, Ni, Cu | PCA, SVM, HCA | Classification of Moroccan and French honeys according to geographical and botanical origins and detection of adulteration | [60,61] | |
Au, Ag, Pt | PCA, LDA | Authentication of mono-floral and honeydew Romanian honeys | [62] | |
Ir, Rh, Pt, Au | PCA | Monitoring honey adulteration with sugar syrups | [63] | |
Au, Ag, Pt, glass electrode | PLS-DA | Monitoring honey adulteration | [64] | |
Oil | Six electrodes based on polypyrrole | PCA, PLS-DA | Discrimination of extra virgin olive oils according to their degree of bitterness | [65] |
Pt, Au, glassy C, Ag, Ni, Pd, Cu | PCA, DFA, SVM | Detection of adulteration in argan oil | [66] | |
Modified carbon paste electrodes | PLS-DA | Detection of virgin olive oil adulteration | [67] | |
Cu, glassy C, Au, Ni, Pd, Pt, Ag | PCA, SVM, HCA | Identification of Portuguese olive oils | [68] | |
Meat and fish | Screen-printed electrodes modified with bisphthalocyanine and polypyrrole | PCA, PLS-DA | Beef freshness monitoring by detection of ammonia and putrescine | [69] |
Pt, Au, Ag, glassy C, Pd, Cu, Ni | PCA | Assessment the origins of red meats and their storage time | [70] | |
Ir, Rh, Pt, Au, Ag, Co, Cu, Ni | PCA | Shelf-life assessment of fresh cod in cold storage | [71] |
Application | Working Electrodes | Data Analysis | Ref. |
---|---|---|---|
Prediction of bitterness and alcoholic strength in beers | Polypyrrole polymerized onto Pt disks and doped with different modifiers | PLS | [75] |
Determination of total polyphenol index in wines | Five graphite-epoxy electrodes modified in different ways | PLS, ANN | [76] |
Determination of theaflavin and thearubigin in black tea | Au, Ir, Pd, Pt, Rh | PLS, SVM, ANN | [77,78] |
Evaluation of sugar content and firmness of non-climacteric pears | Au, Ag, Pt, Pd, W, Ti | PLS, PCR, SVM | [79] |
Evaluation of the antioxidant capacity of red wines | Graphite-epoxy composite electrodes and modified carbon paste electrodes | PLS, ANN | [80] |
Evaluation of oxygen exposure levels and polyphenolic content of red wines | Modified carbon paste electrodes based on bisphthalocyanines and perylenes | PLS | [81] |
Quantification in rosé cava wines of different indexes related to total phenolic content and other specific phenolic features | Four graphite–epoxy voltammetric (bio)sensors with different modifiers such as tyrosinase, laccase and copper nanoparticles | ANN | [82] |
Determination of galactose, glucose, xylose and mannose in sugar cane bagasse | Glassy carbon electrodes modified with multi-walled carbon nanotubes containing metal (Pd, Au, Cu, Ni, Co) | ANN | [18] |
Determination of spring water quality parameters | Ir, Rh, Pt, Au | PLS | [83] |
Determination of bisulphites in wines | Au, Rh, Pt, stainless steel | PLS | [84] |
Determination of ethylphenol metabolites in wines | Six graphite–epoxy modified composite electrodes | ANN | [85] |
Determination of nitrate, nitrite and chloride in minced meat | Au, Pt, Rh, Ir, Ag, Ni, Co, Cu | PLS | [86] |
Determination of Tl(I) and In(III) in tonic water by using a multivariate standard addition method | A screen-printed carbon nanofibers electrode modified with selenocystine and a screen-printed carbon electrode modified with a Bi film | PLS | [19] |
Determination of the polyphenolic content of extra virgin olive oils | Twelve sensors: five of them based on lanthanide bisphthalocyanines, six based on polypyrrole and one unmodified carbon paste electrode. | PLS | [87] |
Determination of bitterness index in olive oils | Six polypyrrole-based screen-printed electrodes | PLS | [65] |
Quantification of total polyphenol content in olive oils | Polypyrrole modified screen-printed electrodes | PLS | [88] |
Detection of antibiotic residues in bovine milk | Au, Ag, Pt, Pd, Ti | PCR, PLS, SVM | [89] |
Determination of the antioxidant activity of camu camu and tumbo juices | Au, Pt, Ir, Rh, Ag, Cu, Ni, Co | PLS | [90] |
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Pérez-Ràfols, C.; Serrano, N.; Ariño, C.; Esteban, M.; Díaz-Cruz, J.M. Voltammetric Electronic Tongues in Food Analysis. Sensors 2019, 19, 4261. https://doi.org/10.3390/s19194261
Pérez-Ràfols C, Serrano N, Ariño C, Esteban M, Díaz-Cruz JM. Voltammetric Electronic Tongues in Food Analysis. Sensors. 2019; 19(19):4261. https://doi.org/10.3390/s19194261
Chicago/Turabian StylePérez-Ràfols, Clara, Núria Serrano, Cristina Ariño, Miquel Esteban, and José Manuel Díaz-Cruz. 2019. "Voltammetric Electronic Tongues in Food Analysis" Sensors 19, no. 19: 4261. https://doi.org/10.3390/s19194261