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This work reports on the development of a new voltammetric sensor for diphenylamine based on the use of a miniaturized gold electrode modified with a molecularly imprinted polymer recognition element. Molecularly imprinted particles were synthesized ex situ and further entrapped into a poly(3,4-ethylenedioxythiophene) polymer membrane, which was electropolymerized on the surface of the gold electrode. The thickness of the polymer layer was optimized in order to get an adequate diffusion of the target analyte and in turn to achieve an adequate charge transfer at the electrode surface. The resulting modified electrodes showed a selective response to diphenylamine and a high sensitivity compared with the bare gold electrode and the electrode modified with poly(3,4-ethylenedioxythiophene) and non-imprinted polymer particles. The sensor showed a linear range from 4.95 to 115 μM diphenylamine, a limit of detection of 3.9 μM and a good selectivity in the presence of other structurally related molecules. This sensor was successfully applied to the quantification of diphenylamine in spiked apple juice samples.

A set of fourteen Madeira wines comprising wines produced from four Vitis vinifera L. varieties (Bual, Malvasia, Verdelho and Tinta Negra Mole) that were 3, 6, 10 and 17 years old was analysed using HPLC and an electronic tongue (ET) multisensor system. Concentrations of 24 organic acids, phenolic and furanic compounds were determined by HPLC. The ET consisting of 26 potentiometric chemical sensors with plasticized PVC and chalcogenide glass membranes was used. Significance of the effects of age and variety on the ET response and wine composition with respect to the organic acids, phenolics and furanic derivatives were evaluated using ANOVA-Simultaneous Component Analysis (ASCA). Significance of the effects was estimated using a permutation test (1000 permutations). It was found that effects of age, grape variety and their interaction were significant for the HPLC data set and only the effect of age was significant for the ET data. Calibration models of the HPLC and ET data with respect to the wine age and of the ET data with respect to the concentration of the organic acids and phenolics were calculated using PLS1 regression. Models were validated using cross-validation. It was possible to predict wine age from HPLC and ET data with the accuracy in cross-validation of 2.6 and 1.8 years respectively. The ET was capable of detecting the following components (mean relative error in cross-validation is shown in the parentheses): tartaric (8%), citric (5%), formic (12%), protocatehuic (5%), vanillic (18%) and sinapic (14%) acids, catechin (6%), vanillin (12%) and trans-resveratrol (5%). The ET capability of predicting Madeira wine age with good accuracy (1.8 years) as well as quantify of some organic acids and phenolic compounds was demonstrated. published

The present study deals with the evaluation of the electronic tongue multisensor system as an analytical tool for the rapid assessment of taste and flavour of beer. Fifty samples of Belgian and Dutch beers of different types (lager beers, ales, wheat beers, etc.), which were characterized with respect to the sensory properties, were measured using the electronic tongue (ET) based on potentiometric chemical sensors developed in Laboratory of Chemical Sensors of St. Petersburg University. The analysis of the sensory data and the calculation of the compromise average scores was made using STATIS. The beer samples were discriminated using both sensory panel and ET data based on PCA, and both data sets were compared using Canonical Correlation Analysis. The ET data were related to the sensory beer attributes using Partial Least Square regression for each attribute separately. Validation was done based on a test set comprising one-third of all samples. The ET was capable of predicting with good precision 20 sensory attributes of beer including such as bitter, sweet, sour, fruity, caramel, artificial, burnt, intensity and body.

The aim of the present study was application of the electronic tongue multisensor system (ET) for discrimination of cork both standard and Mancha Amarela (Yellow spot). Extracts of cork in 10% ethanol water solutions were analysed. Two sets of cork samples that included both standard (S) and Mancha Amarela (MA) cork samples from two different factories were studied. It was found that ET could reliably distinguish extracts made from S and MA cork regardless samples’ origin. ET could predict total phenols’ content with average precision of 9% when calibrated using reference data obtained by Folin–Ciocalteu method. The ET was demonstrated to be promising tool for the cork quality evaluation. Difference in composition between S and MA cork was studied by ET. The largest difference in concentration between two types of cork extracts was found for gallic and protocatechuic acids.

Rapid quality assessment of alcoholic beverages, including brand identification and detection of products of unacceptable quality or counterfeits is an important practical task. In the present work the multisensor electronic tongue system (ET), based on array of potentiometric chemical sensors was applied to recognition and classification of spirits such as vodka and ethanol used for vodka production and also for eau-de-vie in cognac production. The ET system was capable of detecting presence of contaminant substances in vodka in concentrations exceeding allowed levels as well as of distinguishing vodka complying and not complying with state quality standards. Ten brands of vodka produced at the same distillery using water and ethanol of different purity and various taste additives were discriminated using the instrument. The ET could distinguish synthetic and alimentary grain ethanol as well as alimentary ethanol of different grades (i.e. different degree of purification). A feasibility study was run on several eau-de-vie samples, which included fresh and aged eau-de-vie as well as samples produced using different distillation technology and samples kept in contact with different kinds of oak. The electronic tongue showed a promise as an analytical instrument for rapid quality assessment of spirits.

The electronic tongue based on a sensor array comprising 23 potentiometric cross-sensitive chemical sensors and pattern recognition and multivariate calibration data processing tools was applied to the analysis of Italian red wines. The measurements were made in 20 samples of Barbera d’Asti and in 36 samples of Gutturnio wine. The electronic tongue distinguished all wine samples of the same denomination and vintage, but from different vineyards. Simultaneously the following quantitative parameters of the wines were measured by the electronic tongue with precision within 12%: total and volatile acidity, pH, ethanol content, contents of tartaric acid, sulphur dioxide, total polyphenols, glycerol, etc. The electronic tongue is sensitive to multiple substances that determine taste and flavour of wine and, hence, the system was capable of predicting human sensory scores with average precision of 13% for Barbera d’Asti wines and 8% for Gutturnio wines.

A flow injection set-up for the determination of Pb(II), Cr(VI), Cu(II), Cd(II) using chalcogenide glass chemical sensors (electrodes) is presented. Seven electrodes are used to determine the four metals and also chloride ions and the signals are analysed using multivariate analysis method, including artificial neural networks. The background solution is 1 M nitric acid. It is divided in two lines where the first one is mixed with 1.2 M sodium acetate and the other one is 1 M nitric acid. The Hg(II), Cr(VI) and Ag(I) sensors are placed in the acid line while the Pb(II), Tl(I), Cd(II) and Cu(II) electrodes are placed in the buffered line. The detection limit for Pb(II) was about 3 μM and about 1 μM for the other metals. In our system chloride can be determined down to about 1 μM alone and 20 μM simultaneously with the other species. The average error for the determination of the metals in the range from the detection limit up to about 3 mM was 10–15% for Pb(II), Cr(VI), Cu(II) and Cd(II) and about 30% for Cl−. The parameters for the flow injection system were: flow rate 0.5 ml/min and sample volume 500 μl. The peak widths were 100–300 s allowing a theoretical measurement rate of 15 per hour. In practice, sampling rates of about 7–10 times per hour are realistic. The system is developed as a step forward to on-line measurements of exhaust gases from waste incineration plants.