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Advisor(s)
Abstract(s)
An electronic tongue with 36 cross-sensibility sensors was built allowing a successful recognition of the
five basic taste standards, showing high sensibility to acid, salty and umami taste substances and lower
performance to bitter and sweet tastes. The taste recognition capability was afterwards tested in the
detection of goat milk adulteration with bovine milk, which is a problem for the dairy industry. This new
methodology is an alternative to the classical analyticalmethods used to detect caprine milk adulterations
with bovine milk, being a simpler, faster and economical procedure. The different signal profiles recorded
by the e-tongue device together with linear discriminant analysis allowed the implementation of a model
that could distinguish between rawskim milk groups (goat, cowand goat/cow) with an overall sensibility
and specificity of 97% and 93%, respectively. Furthermore, cross-validation showed that the modelwas able
to correct classify unknown milk samples with a sensibility and specificity of 87% and 70%, respectively.
Additionally, the model robustness was confirmed since it correctly or incorrectly classified milk samples
with, respectively, higher and lower probabilities than those that could be expected by chance.
Description
Keywords
Electronic tongue Taste standards Milk adulteration Cow milk Goat milk Principal component analysis Linear discriminant analysis
Citation
Dias, L.G.; Peres, A.M.; Veloso, Ana C.A.; Reis, Filipa S.; Vilas-Boas, Miguel; Machado, A.A.S.C. (2009). An electronic tongue taste evaluation: identification of goat milk adulteration with bovine milk. Sensors and Actuators B: Chemical. ISSN 0925-4005. 136:1-2, p. 209-217