View More View Less
  • 1 Corvinus University of Budapest Department of Physics and Control, Faculty of Food Science H-1118 Budapest Somlói út 14-16 Hungary
  • | 2 Corvinus University of Budapest Department of Oenology, Faculty of Food Science H-1118 Budapest Ménesi út 45 Hungary
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

In this work, the application of an electronic tongue (ET) based on a specific ion-selective sensor array for discrimination of different white wine types is presented. The electronic tongue equipped with specific sensor array containing seven IFSET sensors was used to analyze wine samples. The obtained ET responses were evaluated using different pattern recognition methods. Principal component analysis (PCA) provides the possibility to identify some initial patterns. Linear discriminant analysis (LDA) was used to build models to separate white wine samples based on wine regions and grape cultivars. The results showed that every group was distinguished from each other with no misclassification error. Furthermore, the sequence of the wine sample groups was similar to the increasing total acidity content. Partial least square (PLS) regression was used to build models for the prediction of the main chemical compositions of the wine samples based on the electronic tongue results. The closest correlation (R2=0.93) was found in case of ‘total acidity’, and the prediction error (RMSEP) was 6.9%. The pH of the wine samples was predicted with good correlation (R2=0.89) but higher prediction error (RMSEP=10.71%) from the electronic tongue results. The ET combining these statistical methods can be applied to determine the origin and variety of the wine samples in easy and quick way.

  • Scalpha M.O.S. (2003): αAstree electronic tongue user manual.

    Scalpha M.O.S. , '', in αAstree electronic tongue user manual , (2003 ) -.

  • Berrueta, L.A., Alonso-Salces, R.M. & Héberger K. (2007): Supervised pattern recognition in food analysis. J. Chromatogr. A, 1158 (1–2), 196–214.

    Héberger K. , 'Supervised pattern recognition in food analysis ' (2007 ) 1158 J. Chromatogr. A : 196 -214.

    • Search Google Scholar
  • Buratti, S., Ballabio, D., Benedetti, S. & Cosio, M.S. (2007): Prediction of Italian red wine sensorial descriptors from electronic nose, electronic tongue and spectrophotometric measurements by means of genetic algorithm regression models. Food Chem., 100, 211–218.

    Cosio M.S. , 'Prediction of Italian red wine sensorial descriptors from electronic nose, electronic tongue and spectrophotometric measurements by means of genetic algorithm regression models ' (2007 ) 100 Food Chem. : 211 -218.

    • Search Google Scholar
  • Cetó, X., Gutiérrez, J.M., Moreno-Barón, L., Alegret, S. & Del Valle, M. (2011): Voltammetric electronic tongue in the analysis of cava wines. Electroanal., 23, 72–78.

    Valle M. , 'Voltammetric electronic tongue in the analysis of cava wines ' (2011 ) 23 Electroanal. : 72 -78.

    • Search Google Scholar
  • Ciosek, P. & Wróblewski, W. (2008): Miniaturized electronic tongue with an integrated reference microelectrode for the recognition of milk samples. Talanta, 76, 548–556.

    Wróblewski W. , 'Miniaturized electronic tongue with an integrated reference microelectrode for the recognition of milk samples ' (2008 ) 76 Talanta : 548 -556.

    • Search Google Scholar
  • Di Natale, C., Paolesse, R., Burgio, M., Martinelli, E., Pennazza, G. & DAmico, A. (2004): Application of metalloporphyrins-based gas and liquid sensor arrays to the analysis of red wine. Anal. Chim. Acta, 513, 49–56.

    D’Amico A. , 'Application of metalloporphyrins-based gas and liquid sensor arrays to the analysis of red wine ' (2004 ) 513 Anal. Chim. Acta : 49 -56.

    • Search Google Scholar
  • Edward, R., Conrad, B. & Selwayan, S. (2002): Multivariate data analysis in electroanalytical chemistry. Electroanal. 14, 1533–1542.

    Selwayan S. , 'Multivariate data analysis in electroanalytical chemistry ' (2002 ) 14 Electroanal : 1533 -1542.

    • Search Google Scholar
  • Gutiérrez, M., Domingo, C., Vila-Planas, J., Ipatov, A., Capdevila, F., Demming, S., Büttgenbach S., Llobera, A. & Jiménez-Jorquera, C. (2011): Hybrid electronic tongue for the characterization and quantification of grape variety in red wines. Sensor. Actuator. B-Chem., 156, 695–702.

    Jiménez-Jorquera C. , 'Hybrid electronic tongue for the characterization and quantification of grape variety in red wines ' (2011 ) 156 Sensor. Actuator. B-Chem. : 695 -702.

    • Search Google Scholar
  • Guyon, F., Gaillard, L., Brault, A., Gaultier, N., Salagoïty, M.-H., & Médina, B. (2013): Potential of ion chromatography coupled to isotope ratio mass spectrometry via a liquid interface for beverages authentication. J. Chromatogr. A., 1322, 62–68.

    Médina B. , 'Potential of ion chromatography coupled to isotope ratio mass spectrometry via a liquid interface for beverages authentication ' (2013 ) 1322 J. Chromatogr. A. : 62 -68.

    • Search Google Scholar
  • He, W., Hu, X., Zhao, L., Liao, X., Zhang, Y., Zhang, M. & Wu, J. (2009): Evaluation of Chinese tea by the electronic tongue: Correlation with sensory properties and classification according to geographical origin and grade level. Food Res. Int., 42, 1462–1467.

    Wu J. , 'Evaluation of Chinese tea by the electronic tongue: Correlation with sensory properties and classification according to geographical origin and grade level ' (2009 ) 42 Food Res. Int. : 1462 -1467.

    • Search Google Scholar
  • Katona, R., Abrankó, L. & Stefánka, Zs. (2012): Comparison of sample preparation techniques for multielemental analysis of wine samples by ICP-MS. Acta Alimentaria, 41 (Suppl. 1), 83–91.

    Stefánka Z. , 'Comparison of sample preparation techniques for multielemental analysis of wine samples by ICP-MS ' (2012 ) 41 Acta Alimentaria : 83 -91.

    • Search Google Scholar
  • Kirsanov, D., Mednova, O., Vietoris, V., Kilmartin, P.A. & Legin, A. (2012): Towards reliable estimation of an “electronic tongue” predictive ability from PLS regression models in wine analysis. Talanta, 90, 109–116.

    Legin A. , 'Towards reliable estimation of an “electronic tongue” predictive ability from PLS regression models in wine analysis ' (2012 ) 90 Talanta : 109 -116.

    • Search Google Scholar
  • Kovács, Z., Dalmadi, I., Lukács, L., Sipos, L., Szántai-Kőhegyi, K., Kókai, Z. & Fekete, A. (2010): Geographical origin identification of pure Sri Lanka tea infusions with electronic nose, electronic tongue and sensory profile analysis. J. Chemometr., 24(3–4), 121–130.

    Fekete A. , 'Geographical origin identification of pure Sri Lanka tea infusions with electronic nose, electronic tongue and sensory profile analysis ' (2010 ) 24 J. Chemometr. : 121 -130.

    • Search Google Scholar
  • Kovács, Z., Szöllősi, D. & Fekete, A. (2009): Application of electronic tongue to soya drink discrimination. Prog. Agric. Eng. Sci., 5, 75–96.

    Fekete A. , 'Application of electronic tongue to soya drink discrimination ' (2009 ) 5 Prog. Agric. Eng. Sci. : 75 -96.

    • Search Google Scholar
  • Legin, A., Rudnitskaya, A., Lvova, L., Vlasov, Y., Di Natale, C. & DAmico, A. (2003): Evaluation of Italian wine by the electronic tongue: recognition, quantitative analysis and correlation with human sensory perception. Anal. Chim. Acta, 484, 33–44.

    D’Amico A. , 'Evaluation of Italian wine by the electronic tongue: recognition, quantitative analysis and correlation with human sensory perception ' (2003 ) 484 Anal. Chim. Acta : 33 -44.

    • Search Google Scholar
  • Mcleod, G., Clelland, K., Tapp, H., Kemsley, E.K., Wilson, R.H., Poulter, G., Coombs, D. & Hewitt, C.J. (2009): A comparison of variate pre-selection methods for use in partial least squares regression: A case study on NIR spectroscopy applied to monitoring beer fermentation. J. Food Eng., 90 (2), 300–307.

    Hewitt C.J. , 'A comparison of variate pre-selection methods for use in partial least squares regression: A case study on NIR spectroscopy applied to monitoring beer fermentation ' (2009 ) 90 J. Food Eng. : 300 -307.

    • Search Google Scholar
  • Rudnitskaya, A., Delgadillo, I., Legin, A., Rocha, S.M., Costa, A.-M. & Simões, T. (2007): Prediction of the Port wine age using an electronic tongue. Chemometr. Intell. Lab., 88 (1), 125–131.

    Simões T. , 'Prediction of the Port wine age using an electronic tongue ' (2007 ) 88 Chemometr. Intell. Lab. : 125 -131.

    • Search Google Scholar
  • Sipos, L., Kovács, Z., Sági-Kiss, V., Csiki, T., Kókai, Z., Fekete, A. & Héberger, K. (2012): Discrimination of mineral waters by electronic tongue, sensory evaluation and chemical analysis. Food Chem., 135, 2947–2953.

    Héberger K. , 'Discrimination of mineral waters by electronic tongue, sensory evaluation and chemical analysis ' (2012 ) 135 Food Chem. : 2947 -2953.

    • Search Google Scholar
  • Soós, J., Kozits, S., Kovács, Z., Várvölgyi, E., Szöllősi, D. & Fekete, A. (2013): Application of electronic tongue to beverages. Acta Alimentaria, 42 (Suppl. 1), 90–98.

    Fekete A. , 'Application of electronic tongue to beverages ' (2013 ) 42 Acta Alimentaria : 90 -98.

    • Search Google Scholar
  • Várvölgyi, E., Kozits, S., Soós, J., Szöllosi, D., Kovács, Z. & Fekete, A. (2012): Application of electronic tongue for distinguishing coffee samples and predicting sensory attributes. Prog. Agric. Eng. Sci., 8 (1), 49–63.

    Fekete A. , 'Application of electronic tongue for distinguishing coffee samples and predicting sensory attributes ' (2012 ) 8 Prog. Agric. Eng. Sci. : 49 -63.

    • Search Google Scholar
  • Venables, W.N. & Ripley, B.D. (2002): Classification.-in: Modern applied statistics with S. Springer, New York, pp. 331–351.

    Ripley B.D. , '', in Modern applied statistics with S , (2002 ) -.

  • Žeravík, J., Lacina, K., Hlaváček, A. & Skládal, P. (2009): State of the art in the field of electronic and bioelectronic tongues — Towards the analysis of wines. Electroanal., 21, 2509–2520.

    Skládal P. , 'State of the art in the field of electronic and bioelectronic tongues — Towards the analysis of wines ' (2009 ) 21 Electroanal. : 2509 -2520.

    • Search Google Scholar

 

The author instruction is available in PDF.
Please, download the file from HERE.

Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
submission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2021 Online subsscription: 736 EUR / 920 USD
Print + online subscription: 852 EUR / 1064 USD
Subscription fee 2022 Online subsscription: 754 EUR / 944 USD
Print + online subscription: 872 EUR / 1090 USD
Subscription Information Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Publication
Programme
2021 Volume 50
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia    
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Jun 2021 2 0 0
Jul 2021 0 2 1
Aug 2021 2 0 0
Sep 2021 0 0 0
Oct 2021 2 0 0
Nov 2021 3 0 0
Dec 2021 0 0 0