Artificial tongue characterization

An)nvay, the principal use of artificial tongues is within the food sciences. The applications concern almost exclusively liquid food mainly wine (about 18% of the studies examined), fruit juices (almost 15%), mineral water (about 13%), followed by infusions like tea and coffee, soft drinks, milk, beer, and other alcoholic beverages. All these liquid foods are characterized by both low-viscosity and high-polarity values. 

Artificial tongues represent effective analytical tools able to characterize samples by means of a nonspecific approach. They may provide information useful for many purposes, allowing both qualitative and quantitative applications. 

In parallel, during recent years, several applications of artificial noses and tongues were demonstrated to be suitable not only for a sensory-like evaluation but for a wider-ranging characterization of the samples. Nonspecific analytical responses, in fact, may provide information about the... 

Electronic noses and tongues are arrays of sensors used to characterize complex samples, with the former being arrays of gas sensors while the latter are composed of liquid sensors [1]. These devices are composed of a chemical sensing system and a pattern recognition (PR) system [usually an artificial neural network (ANN)]. The array sensing system allows different properties to be measured simultaneously [2], Each chemical, which reaches the sensor array, will produce a characteristic pattern and therefore a database of patterns will be built up for a series of chemicals [2],... 

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