Analysis of Coffees Using Electronic Tongues

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dc.contributor.authorAlessio, Priscila [UNESP]
dc.contributor.authorConstantino, Carlos José Leopoldo [UNESP]
dc.contributor.authorDaikuzono, Cristiane Margarete
dc.contributor.authorRiul, Antonio
dc.contributor.authorde Oliveira, Osvaldo Novais
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionUniversidade Estadual de Campinas (UNICAMP)
dc.date.accessioned2018-12-11T17:28:16Z
dc.date.available2018-12-11T17:28:16Z
dc.date.issued2016-01-01
dc.description.abstractThis chapter presents a short review of electronic tongues (e-tongues) applied in coffee analysis, one of the most consumed beverage worldwide resulting in a billion dollar market. These e-tongues are useful for the food industry, particularly if the fast, reliable analysis of samples is correlated to the human taste sensation. The use of electrochemical methods in several papers in research literature is described, which demonstrate the possible distinction of overall differences between coffee samples (distinct global quality), in addition to quantification of caffeine and chlorogenic acid concentrations in coffee. Recent developments using microfluidics are also discussed, in which only microliters are needed for sampling and discharge, making it possible to fabricate lab-on-a-chip devices for coffee analysis.en
dc.description.affiliationFaculty of Science and Technology Sao Paulo State University (UNESP)
dc.description.affiliationSão Carlos Institute of Physics University of São Paulo
dc.description.affiliationInstitute of Physics 'Gleb Wataghin' University of Campinas (UNICAMP)
dc.description.affiliationUnespFaculty of Science and Technology Sao Paulo State University (UNESP)
dc.format.extent171-177
dc.identifierhttp://dx.doi.org/10.1016/B978-0-12-800243-8.00017-2
dc.identifier.citationElectronic Noses and Tongues in Food Science, p. 171-177.
dc.identifier.doi10.1016/B978-0-12-800243-8.00017-2
dc.identifier.lattes9727122203219263
dc.identifier.orcid0000-0002-1345-0540
dc.identifier.scopus2-s2.0-84967167593
dc.identifier.urihttp://hdl.handle.net/11449/178020
dc.language.isoeng
dc.relation.ispartofElectronic Noses and Tongues in Food Science
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.subjectCoffee taste
dc.subjectElectronic tongue
dc.subjectMicrofluidics
dc.titleAnalysis of Coffees Using Electronic Tonguesen
dc.typeCapítulo de livro
unesp.author.lattes9727122203219263[1]
unesp.author.lattes6118325967319836[2]
unesp.author.orcid0000-0002-1345-0540[1]
unesp.author.orcid0000-0002-5921-3161[2]
unesp.departmentFísica, Química e Biologia - FCTpt

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Presidente Prudente - FCT - Faculdade de Ciências e Tecnologia