Bibliografia Lingua elettronica
10 Dicembre 2010
Agri food
· C. Di Natale, R. Paolesse, A. Macagnano, A. Mantini, A. D’Amico, A. Legin, L. Lvova, A. Rudnitskaya, Y. Vlasov; Electronic nose and electronic tongue integration for improved classification of clinical and food samples, Sensors and Actuators B 64 2000 15-21
A combined approach based on a multisensor system, to get chemical information from liquid samples through the analysis of the solution and its head space is illustrated and commented. Sensors operating in liquid (electronic tongue) and in the head space (electronic nose) are based on the same sensitive materials: the metalloporphyrins. This gives the opportunity of a certain uniformity of interaction putting in evidence the differences between the solution and its related volatile part. The combined system has been tested in two different experiments in the fields of clinical and food analysis, respectively. Results have shown a net increase of information when the combined systems are used. The sensor fusion procedure has been optimised in order to achieve the best results.
· G. Verrelli, L. Francioso, R. Paolesse, P. Siciliano, C. Di Natale, A. D’Amico, A. Logrieco; Development of silicon-based potentiometric sensors: towards a miniaturized electronic tongue, Sensors and Actuators B 123 2007 191-197
Sensor miniaturization can be reached by the integration of potentiometric sensors with silicon technology which can allow the construction of micro-dimensioned sensors with different geometries for deposition area. Silicon fabrication technique will allow implementation of different structural layer and metal thin films, to investigate influence of different materials. PVC-based membranes doped with several metallo complexes of porphyrins and corroles have been deposited to the electrodes surface and their potentiometric properties were evaluated calculating the response towards several ions in a concentration range from 10−5 to 10−1 M. The developed system was applied for the qualitative and quantitative analysis of different artificial wine samples, characterized by the presence of polluting agents such as SO2, H2S and CH3CO2H in a concentration range from 10−6 to 10−1 M. The “electronic tongue” was able to well distinguish the wines with different polluting agents and to well predict the amount of each one, also at low concentrations.
· C. Di Natale, R. Paolesse, M. Burgio, E. Martinelli, G. Pennazza, A. D’Amico;Application of metalloporphyrins based gas and liquid sensor arrays to the analysis of red wine, Analytica Chimica Acta 513 2004 49-56
Electronic noses and electronic tongues have been introduced in the past decade as technological attempts to mimic the functions of the human chemical senses. Beside this scientifically challenging objective, they have also shown to be practical instruments to analyse samples characterised by a complex composition. In this paper, two arrays of metalloporphyrins-based gas and liquid sensors are applied to the analysis of a red wine. The scope of the experiment here illustrated was to reproduce the classification properties of sensorial analysis and to quantify, from the sensor arrays data, both sensorial descriptors and chemical parameters. Results demonstrate the capability of such systems to be trained according to the behaviour of a practical panel of tasters. The analysis of data also revealed that the combination of the two arrays enhances the prediction properties both for qualitative and quantitative analysis.
· A. Legin, A. Rudnitskaya, L. Lvova, Y. Vlasov, C. Di Natale, A. D’Amico; Evaluation of Italian wine by the electronic tongue: recognition, quantitative analysis and correlation with human sensory perception, Analytica Chimica Acta 484 2003 33-44
The electronic tongue based on a sensor array comprising 23 potentiometric cross-sensitive chemical sensors and pattern recognition and multivariate calibration data processing tools was applied to the analysis of Italian red wines. The measurements were made in 20 samples of Barbera d’Asti and in 36 samples of Gutturnio wine. The electronic tongue distinguished all wine samples of the same denomination and vintage, but from different vineyards. Simultaneously the following quantitative parameters of the wines were measured by the electronic tongue with precision within 12%: total and volatile acidity, pH, ethanol content, contents of tartaric acid, sulphur dioxide, total polyphenols, glycerol, etc. The electronic tongue is sensitive to multiple substances that determine taste and flavour of wine and, hence, the system was capable of predicting human sensory scores with average precision of 13% for Barbera d’Asti wines and 8% for Gutturnio wines.
· C. Di Natale, R. Paolesse, A. Macagnano, A. Mantini, A. D’Amico, M. Ubigli, A. Legin, L. Lvova, A. Rudnitskaya, Yu. Vlasov; Application of a combined artificial olfaction and taste system to the quantification of relevant compounds in red wine, Sensors and Actuators B 69 2000 342-347
The combined application of an electronic nose and an electronic tongue to a number of samples of red wine having the same denomination, produced in the same year but from different vineyards, is illustrated and discussed. Artificial sense data have been compared with the analytical chemistry analysis performed with ordinary methods. The data reveal, first of all, a net distinction between electronic nose and electronic tongue, confirming the hypotheses that both the systems offer independent information on the samples. A certain correlation with some of the analytical indicators has also been found and a neural network regression model has been assessed for the qualitative determination of some of them.
· G. Verrelli, L. Lvova, R. Paolesse, C. Di Natale, A. D’Amico; Metalloporphyrin based electronic tongue: an application for the analysis of Italian white wines, Sensors 7 2007 2750-2762
The electronic tongue based on a sensor array comprising 23 potentiometric cross-sensitive chemical sensors and pattern recognition and multivariate calibration data processing toolswas applied to the analysis of Italian red wines. The measurements were made in 20 samples of Barbera d’Asti and in 36 samples of Gutturnio wine. The electronic tongue distinguished all wine samples of the same denomination and vintage, but from different vineyards. Simultaneously the following quantitative parameters of the wines were measured by the electronic tongue with precision within 12%: total and volatile acidity, pH, ethanol content, contents of tartaric acid, sulphur dioxide, total polyphenols, glycerol, etc. The electronic tongue is sensitive to multiple substances that determine taste and flavour of wine and, hence, the system was capable of predicting human sensory scores with average precision of 13% for Barbera d’Asti wines and 8% for Gutturnio wines.
· A. Legin, A. Rudnitskaya, Y. Vlasov, C. Di Natale, F. Davide, A. D’Amico; Tasting of beverages using an electronic tongue, Sensors and Actuators B 44 1997 291 – 296
An electronic tongue based on the sensor array of non-specific solution sensors together with pattern recognition tools has been applied to qualitative analysis of different beverages. It has been found that it is capable both to discriminate reliably between various sorts of the same type of beverages (tea, coffee, beer, soft drinks, juice, etc.) and to monitor the process of aging of juice. Correlations have been found between integral parameters produced by electronic tongue and quality of juice. Some conceptions and backgrounds used for electronic tongue development have been put forward and discussed.
· R. Paolesse, L. Lvova, S. Nardis, C. Di Natale, A. D’Amico, F. Lo Castro; Chemical images by porphyrin arrays of sensors, Microchimica Acta 163 2008 103–112
Metalloporphyrins offer almost unique opportunities to design artificial receptors for chemical sensors. These molecules can be tailored, at the synthetic level, changing in a rational way the sensor selectivity that can be oriented toward desired analyte families. Since porphyrins showed interesting properties as ionophors in liquid phase, they have been widely used to develop ion selective electrodes. These electrochemical sensors grouped in a matrix and supported by a suitable pattern recognition analysis constituted a system called electronic tongue. The present work describes in some detail the operating principle of a electronic tongue multisensor system, and a number of chemical images, coming from biological, environmental or food samples, obtained as a result of the exploitation of the device.
· L. Lvova, E. Martinelli, E. Mazzone, A. Pede, R. Paolesse, C. Di Natale, A. D’Amico;Electronic tongue based on an array of metallic potentiometric sensors, Talanta 70 2006 833-839
An electronic tongue system based on the array of six metallic potentiometric sensors (metallic wires) was developed and utilized for discrimination of foodstuffs: several types of vinegar and fruit juices. Copper, tin, iron, aluminum, brass and stainless steel wires were included in the array and supplemented by pH glass electrode. The response of potentiometric metallic sensors towards various organic acids has been studied and possible sensitivity mechanisms were discussed. Overall potential changes of metallic sensors were exanimate as complex mixed signals influenced by several components presenting in analyte employing chemometric approach. The multisensor array of such a type can be useful for several applications since of simplicity in handling, low cost of sensors and easy measure procedure
· L. Lvova, R. Paolesse, C. Di Natale, A. D’Amico;Detection of alcohols in beverages: an application of porphyrin based electronic tongue, Sensors and Actuators B 118 2006 439-447
According to the World Drink Trends data monitor, a stable growth of alcohol consumption across most of the countries has been registered in the last years. Quality evaluation of alcoholic beverages becomes, hence an important industrial task and fast and inexpensive analyzers are the targets of interest. In a present study we aimed to develop an analytical instrument which may permit a rapid, online control of ethanol content in beverages of various sources in a wide range of concentrations. Potentiometric responses of porphyrin-based solvent polymeric membranes towards several aliphatic monatomic alcohols in single-, two- and four-component solutions were evaluated. Sensitivity of membranes in single-component alcohol solutions decreased in the following order: ethanol > methanol > isobutyl alcohol. A performance of potentiometric porphyrin-based Electronic tongue (ET) for analysis of alcoholic beverages is described. The utility of ET system for an identification of beverages made of two different source materials: grape and barley has been shown. Simultaneously a scale of beverages’ ‘alcoholic degree’ in ethanol concentration units was evolved. The alcoholic strength of several commercial sorts of wine, beers, grappa and whiskey was successfully evaluated according to the evolved scale.
· A. Legin, A. Rudnitskaya, Yu. Vlasov, C. di Natale, E. Mazzone, A. D’Amico; Application of electronic tongue for qualitative and quantitative analysis for complex media, Sensors and Actuators B 65 2000 232-234
The present work is devoted to the assessment of analytical applications of a new instrument for multicomponent analysis in liquid media — “electronic tongue”, based on an array of originally designed non-specific solution chemical sensors and pattern recognition tools for processing of multidimensional output of this sensor array. The “electronic tongue” is supposed to be capable to produce integral qualitative imaging (artificial sensing) of complex liquids such as food stuffs and beverages, comparable to human taste panel sensing and enhancing its capabilities by durable and reproducible operation, analysis and tasting of toxic and potentially dangerous media, applicability to long-term routine industry analysis. The method is also successfully applicable to quantitative analysis of different objects such from biological liquids to natural waters. Promising experimental results of “electronic tongue” application in different beverages are reported.
· A. Legin, A. Rudnitskaya, Y. Vlasov, C. Di Natale, E. Mazzone, A. D’Amico; Application of an electronic tongue for qualitative analysis of mineral water and wine, Electroanalysis 11 1999 814-820
An electronic tongue comprising 29 potentiometric chemical sensors and pattern recognition tools for the data processing has been applied for the analysis of Italian produced mineral waters and dry red wines. The electronic tongue appeared to be capable to distinguish between different sorts of mineral waters, between contaminated by organic matter waters and pure ones and between Barbera wine samples of the same denomination but from different vineyards. Simultaneously with qualitative recognition, quantitative determination of some components in the water and the wine has been performed. The electronic tongue can be highly valuable in food quality control.
· C. Di Natale, F. Davide, A. D’Amico, G. Sberveglieri, P. Nelli; Complex chemical pattern recognition with sensor array: the discrimination of vintage years of wine, Sensors and Actuators B 25 1995 801-804
A sensor array formed by a number of metal-oxide semiconductor gas sensors has been utilized for the recognition of complex chemical patterns characterized by small differences from each other. The system has been applied to the recognition of different vintage years of the same kind of wine. The sensors are fabricated adopting different materials in order to endow the array with a broad sensitivity spectrum and to avoid the occurrence of duplication of single-sensor performance. The obtained array shows a satisfactory discrimination among different vintages. The principal-component-analysis technique has been proved to be suitable for the extraction of the pattern features from the array's data set. An intriguing correlation between the recognition performance of the array and a particular technique adopted for wine fabrication has been found
Environment
· C. Di Natale, A. Macagnano, F. Davide,A. D’Amico, Y. Vlasov, A. Legin, A. Rudnitskaya, B. Selezenev; Multicomponent analysis on polluted waters by means of an electronic tongue, Sensors and Actuators B 44 1997 423-428
In this paper the simultaneous measurements of the concentrations of a number of chemical species in solutions performed by a sensor array of ion sensitive electrodes are presented and discussed. By analogy with the well known electronic nose this sensor array operating in solutions, will be here called electronic tongue. In order to extract optimized information from the electronic tongue output data, many different techniques have been applied; they were based on chemometrics, non-linear least squares and neural networks. The best results have been achieved by the introduction of modular models which make use, at the same time, of both qualitative and quantitative information.