Analysis of Coffees Using Electronic Tongues
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Data
2016-01-01
Autores
Alessio, Priscila [UNESP]
Constantino, Carlos José Leopoldo [UNESP]
Daikuzono, Cristiane Margarete
Riul, Antonio
de Oliveira, Osvaldo Novais
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Resumo
This 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.
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Coffee taste, Electronic tongue, Microfluidics
Como citar
Electronic Noses and Tongues in Food Science, p. 171-177.