Abstract

The principles of the electronic tongue sensor include potentiometry using a type of electrode with a liquid junction design. Mint leaves are widely used in the industrial sector in food, beverage, and medicinal products. In the industrial sector there are obstacles in the quality control process when analyzing the content in beverage products, in which the tools are unable to accurately classify the ingredients in the product. The content of a mixture of mint and tea was tested using seven working electrodes coated with different lipid membranes and classified using principal component analysis (PCA) and linear discriminant analysis (LDA). The electronic tongue was tested on a solution representing the five basic tastes. The accuracy of the readings of each sensor was obtained using a support vector regression (SVR) linear model with the mean absolute error (MAE) equal to 0.43 and a correlation coefficient (R2${\mathrm{R}}^2$${\mathrm{R}}^2$) of 0.93.

摘要

电子舌传感器的原理包括使用一种具有液体接界设计的电极的电位测定法。薄荷叶广泛应用于工业领域的食品、饮料和医药产品。在工业领域，分析饮料产品中的成分时，质量控制过程中存在障碍，其中工具无法准确地对产品中的成分进行分类。使用七个涂有不同脂质膜的工作电极测试薄荷和茶混合物的含量，并使用主成分分析（PCA）和线性判别分析（LDA）进行分类。电子舌头在代表五种基本口味的解决方案上进行了测试。右2${\mathrm{右}}^2$${\mathrm{R}}^2$）为 0.93。