Electronic tongue

Electronic tongue iTongue20

Overview：

The electronic tongue technology can simulate the human tongue to analyze, identify and judge the samples to be tested. It uses multivariate statistical methods to process the data obtained by using multiple sensor arrays, quickly reflects the characteristic information of the taste of the samples, and realizes the classification and identification of samples. A detection technique for quantitative and qualitative analysis.

ThinkSenso Electronic Tongue, also known as "Taste Fingerprint Analyzer", is a qualitative and quantitative taste analysis and detection instrument composed of an interactive sensitive sensor array, a signal acquisition system, and a dedicated data processing method. The ThinkSenso electronic tongue uses a sensor array and is based on pulse voltammetry electrochemical technology to collect the "taste fingerprint" information of the sample, and extracts the characteristic value of the sample through the pattern recognition algorithm to characterize the compound taste difference of the sample. It can be applied to quality control of agricultural products, condiments, medicines, beverages and other products, new product development, process development, product evaluation, market forecast, shelf life analysis, etc., to assist sensory personnel in evaluating taste.

Application fields of electronic tongue：

Detection of basic taste substances: detection and differentiation of five basic taste substances of sour, sweet, bitter, salty and fresh, and detection and differentiation of other tastes

Food: Quality and quality control of wine, beverages, tea, aquatic products, livestock products, poultry and egg products, edible oil, fruits and vegetables and their processed products, milk and dairy products, cooking food, health food, authenticity identification, shelf Evaluation of period and freshness, protection of origin, distinction and grade distinction of samples of different brands, varieties and processing methods, qualitative and quantitative analysis of sensory attributes of samples.

Pharmaceuticals: sensory quality control of raw materials and finished products of traditional Chinese medicines, western medicines, preparations, decoction pieces

Tobacco: Taste Judgments of Various Tobacco

Pesticide residues: detection of pesticide residues in fruits and vegetables

Rapid detection of pathogenic microorganisms: rapid detection of microorganisms in aquatic products and meat products

Technical Features:

1. Applicable to single flavor detection and evaluation of basic flavors (sour, sweet, bitter, salty, fresh and astringent)

2. The inert precious metal detector array has both specificity and interactive sensing characteristics, rich feature information and high resolution, especially suitable for objective detection and evaluation of complex flavors

3. Pulse voltammetry electrochemical technology combined with relaxation spectrum theory, fast detection speed, single sample detection is less than 1 minute

4. The detector is corrosion-resistant, and can easily detect corrosive samples or oil samples, such as wine and edible oil, which can be directly detected.

5. The detector is easy to clean and maintain, and viscous samples (such as soy sauce, etc.) can be directly detected

6. The detector has a long service life, and the design life is 10 years.

7. 40-position automatic sampling system to realize unattended work

8. It can carry out the differential test (PCA) of the overall quality difference of samples, the authenticity identification of products with protected origin and brand products (SIMCA, PLS-DA), product quality grade assessment (DFA), rapid inversion of sample sensory attributes and physical and chemical indicators ( PLS), evaluation of product shelf life (PCA, PLS), etc., and one-click analysis of several algorithms such as LDA, ISOMAP, LLE, LE, SVM, KNN, TSNE, DBSCAN, K-Means, BP neural network, etc.

Applications:

With its advantages of stability, objectivity, universality and repeatability, the intelligent electronic tongue can be used as an effective supplement and extension of the classic artificial sensory evaluation. The following are some of the cases, and I hope they can inspire your application development.

1. Application of electronic tongue iTongue20 in predicting the sweetness of milk powder

It can be seen from the figure that the DI is 99.9%, indicating that the overall discrimination effect of the principal component analysis method is better. In addition, the total contribution rate of principal component 1 and principal component 2 is 99.7%, indicating that the two principal components can completely represent all samples. information. In the figure, the repeatability of each sample is good, and the sweetness standard sample solutions with different concentration gradients show a certain regularity in the figure, and according to this rule, it can be inferred that the sweetness of the milk powder solution is equivalent to 0.5g/100ml white sugar sweetness.

2. The application of the electronic tongue iTongue20 in the research on the discrimination and recognition of different rice wines

It can be seen from the figure that the 6 yellow rice wine samples are distributed in different areas in the picture, and there is no overlap among them. The DI value is 99.7% (DI value response discrimination degree), which shows that the principal component analysis method of the electronic tongue can combine different yellow rice wine samples Distinguished, and the total contribution rate of principal component 1 and principal component 2 is 84.7%, which can basically represent the overall information of the sample (the larger the contribution rate, the better the principal component can reflect the original multi-indicator information).

Among them, Hakka rice wine samples Fujia Wine, Guojianglong, Zijin Wine and Jiangsu-Zhejiang Yellow Wine samples Jiangsu-Zhejiang Famous Chef, Guyue Longshan, and Huadiao Wine are distributed on both sides of the red line in the figure; it shows that the principal component analysis method of the electronic tongue can distinguish rice wine from different regions Moreover, the three rice wine samples of Hakka wine and the three rice wine samples of Jiangsu and Zhejiang wine are also distributed in different regions, and there is no overlap between them, which shows that the principal component analysis method of electronic tongue can also distinguish different types of rice wine in the same region.

In addition, we can also see from the figure that among the samples of Hakka rice wine, the distance between Fujia wine and Guojianglong is relatively close, indicating that the taste of Fujia wine and Guojianglong is relatively close, but there is a certain difference in taste between them and Zijin wine ; Among the samples of Jiangsu and Zhejiang rice wine, the tastes of Guyue Longshan and Huadiao wine are relatively similar, but there are certain differences between them and the taste of Jiangsu and Zhejiang famous chefs; all in all, the principal component analysis method of electronic tongue can be used to identify different rice wines very well sample.

In this experiment, the samples of Hakka rice wine, Fujia Wine, Guojianglong, and Zijin Wine were regarded as a Hakka grade, and the samples of Jiangsu and Zhejiang Yellow Wine, Jiangsu and Zhejiang Famous Chef, Guyue Longshan, and Huadiao Wine were regarded as a grade of Jiangsu and Zhejiang. The samples of Fujia Wine, Guojianglong, Zijin Wine, Famous chefs from Jiangsu and Zhejiang, Guyue Longshan, and Huadiaojiu were substituted into the DFA model to test the reliability of the model. It can be seen from the figure that the samples of Fujia Wine, Guojianglong, and Zijin Wine are distributed in the Hakka area, and the samples of Jiangsu-Zhejiang Famous Chef, Guyue Longshan, and Huadiao Wine are distributed in the Jiangsu-Zhejiang Area, which is consistent with the known results.