Phenolic Compounds Analyzed With an Electronic Tongue

Xavier Cetó, Manel Del Valle

    Research output: Chapter in BookChapterResearchpeer-review

    Abstract

    © 2016 Elsevier Inc. All rights reserved. In recent years there has been a demand on highly sensitive, selective, and fast-responding analytical methods that, apart from being able to provide a global index of the total phenolic content, may also be able to resolve concentrations of individual species. In this respect, despite the efforts being directed to this field, the separation and quantification of individual phenolic compounds remains difficult, especially when tackling the simultaneous determination of those of different chemical subgroups. In this direction, electronic tongues have arisen as an attractive alternative to achieve such task. Thereby, this chapter attempts to summarize the possibilities of such an approach for the quantification of phenolic compounds in wine by revising the literature, but also to illustrate its capabilities with some examples of applications carried out in our laboratories, by gradually increasing the complexity level from total content to individual quantification.
    Original languageEnglish
    Title of host publicationElectronic Noses and Tongues in Food Science
    Pages235-244
    Number of pages9
    DOIs
    Publication statusPublished - 1 Jan 2016

    Keywords

    • Biosensor
    • Electronic tongue
    • Folin-Ciocalteu
    • Laccase
    • Phenolic compounds
    • Polyphenols
    • Tyrosinase
    • Wine

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