engleski

Applications of electronic tongues in determination of honey origins

A multichannel taste sensor, namely an electronic tongue, with global selectivity is composed of several kinds of lipid/polymer membranes for transforming information about substances producing taste into electrical signals, which are input to a computer. It is a sensor developed for measurement of liquid samples and gives a qualitative answer about the total chemical content of a specific sample but not the exact concentrations of different components. In 2005, IUPAC recognized these new analytical devices and established the international nomenclature for potentiometric analysis of liquids. This technique has already been applied to wine analysis including recognition of wines of different origin, fruit juice, milk, mineral water, coffee and tea. The aim of this study was the applications of electronic tongue in determination of honey botanical origin. Honey is a natural product with highly variable sensorial characteristics due to the origin and diversity of its constituents. Forty samples of honey different botanical origin (acacia, chestnut, meadow, floral) were analyzed with an electronic tongue. Data obtained by electronic tongue were analyzed by means of principal component analysis (PCA) in order to discriminate samples based on different botanical origin. The methodology is simple, rapid and results suggest that the electronic tongues could be a useful tool for the characterization and control of honey botanical origin.

botanic origin; electronic tongue; honey

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