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Relationship between overall difference decision and electronic tongue: Discrimination of civet coffee

Lopetcharat, Kannapon, Kulapichitr, Fareeya, Suppavorasatit, Inthawoot, Chodjarusawad, Thanawee, Phatthara-aneksin, Anat, Pratontep, Sirapat, Borompichaichartkul, Chaleeda
Journal of food engineering 2016 v.180 pp. 60-68
coffee (beverage), electronic tongue, principal component analysis
This paper demonstrates a new approach to relate electronic tongue (E-tongue) to human perception for fine quality of beverage. Six civet, one weasel and one non-civet coffees were chosen as the testing platform. The sensory test based on the overall difference method by pair comparison followed by sureness-rating tasks was divided into three experiments. In each, 12–14 consumers were asked to express differences in six pairs of hot brew coffee samples on a four-point scale. The results were analyzed by the Multi-Dimensional Scaling (MDS) analysis. An in-house electronic tongue based on cyclic voltammetry and the Principal Component Analysis (PCA) was applied to measure the coffee samples, alongside the panel test. The relationship between PCA and MDS solutions was obtained by Generalized Procrustes Analysis (GPA), which reveals a strong correlation between E-tongue and human perception. Both were able to identify differences between all coffee samples from different sources.