A novel method for classification of wine based on organic
acids

J 2019

A novel method for classification of wine based on organic acids

MILOVANOVIĆ, Miodrag; Jiří ŽERAVÍK; Michal OBOŘIL; Marta PELCOVÁ; Karel LACINA et al.

Základní údaje

Originální název

A novel method for classification of wine based on organic acids

Název česky

Nová metoda pro klasifikaci vína založená na organických kyselinách

Autoři

MILOVANOVIĆ, Miodrag; Jiří ŽERAVÍK; Michal OBOŘIL; Marta PELCOVÁ; Karel LACINA; Uros CAKAR; Aleksandar PETROVIC; Zdeněk GLATZ a Petr SKLÁDAL

Vydání

Food Chemistry, Elsevier Science, 2019, 0308-8146

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Obor

10406 Analytical chemistry

Stát vydavatele

Nizozemské království

Utajení

není předmětem státního či obchodního tajemství

Odkazy

web časopisu

Impakt faktor

Impact factor: 6.306

Označené pro přenos do RIV

Ano

Kód RIV

RIV/00216224:14310/19:00113328

Organizační jednotka

Přírodovědecká fakulta

Klíčová slova česky

karboxylové kyseliny; kapilární elektroforesa; biosensor; analýza hlavních komponent; samoorganizovaná mapa

Klíčová slova anglicky

Carboxylic acids; Capillary electrophoresis; Biosensor; Principal component analysis; Self-organizing map

Štítky

H20, rivok

Příznaky

Mezinárodní význam, Recenzováno

Změněno: 24. 10. 2024 12:28, Mgr. Adéla Pešková

Anotace

ORIG CZ

V originále

Bio-electronic tongue was linked to artificial intelligence processing unit and used for classification of wines based on carboxylic acids levels, which were indirectly related to malolactic fermentation. The system employed amperometric biosensors with lactate oxidase, sarcosine oxidase, and fumarase/sarcosine oxidase in the three sensing channels. The results were processed using two statistical methods – principal component analysis (PCA) and self-organized maps (SOM) in order to classify 31 wine samples from the South Moravia region in the Czech Republic. Reference assays were carried out using the capillary electrophoresis (CE). The PCA patterns for both CE and biosensor data provided good correspondence in the clusters of samples. The SOM treatment provided a better resolution of the generated patterns of samples compared to PCA, the SOM derived clusters corresponded with the PCA classification only partially. The biosensor/SOM combination offers a novel procedure of wine classification.

Česky

Bioelektronický jazyk spojený s chemometrickým zpracováním měřených hodnot, sloužící pro klasifikaci vín dle obsahu karboxylových kyselin.

Návaznosti

MUNI/A/1100/2017, interní kód MU

Název: Podpora biochemického výzkumu v roce 2018

Investor: Masarykova univerzita, Podpora biochemického výzkumu v roce 2018, DO R. 2020_Kategorie A - Specifický výzkum - Studentské výzkumné projekty

90043, velká výzkumná infrastruktura

Název: CIISB

Citovat

MILOVANOVIĆ, Miodrag; Jiří ŽERAVÍK; Michal OBOŘIL; Marta PELCOVÁ; Karel LACINA; Uros CAKAR; Aleksandar PETROVIC; Zdeněk GLATZ a Petr SKLÁDAL. A novel method for classification of wine based on organic acids. Food Chemistry. Elsevier Science, 2019, roč. 284, June, s. 296-302. ISSN 0308-8146. Dostupné z: https://doi.org/10.1016/j.foodchem.2019.01.113.

@article{1637437,
   author = {Milovanović, Miodrag and Žeravík, Jiří and Obořil, Michal and Pelcová, Marta and Lacina, Karel and Cakar, Uros and Petrovic, Aleksandar and Glatz, Zdeněk and Skládal, Petr},
   article_number = {June},
   doi = {https://doi.org/10.1016/j.foodchem.2019.01.113},
   keywords = {Carboxylic acids; Capillary electrophoresis; Biosensor; Principal component analysis; Self-organizing map},
   language = {eng},
   issn = {0308-8146},
   journal = {Food Chemistry},
   title = {A novel method for classification of wine based on organic acids},
   url = {https://www.sciencedirect.com/science/article/pii/S0308814619301815},
   volume = {284},
   year = {2019}
}

TY  - JOUR
ID  - 1637437
AU  - Milovanović, Miodrag - Žeravík, Jiří - Obořil, Michal - Pelcová, Marta - Lacina, Karel - Cakar, Uros - Petrovic, Aleksandar - Glatz, Zdeněk - Skládal, Petr
PY  - 2019
TI  - A novel method for classification of wine based on organic acids
JF  - Food Chemistry
VL  - 284
IS  - June
SP  - 296-302
EP  - 296-302
PB  - Elsevier Science
SN  - 03088146
KW  - Carboxylic acids
KW  - Capillary electrophoresis
KW  - Biosensor
KW  - Principal component analysis
KW  - Self-organizing map
UR  - https://www.sciencedirect.com/science/article/pii/S0308814619301815
L2  - https://www.sciencedirect.com/science/article/pii/S0308814619301815
N2  - Bio-electronic tongue was linked to artificial intelligence processing unit and used for classification of wines based on carboxylic acids levels, which were indirectly related to malolactic fermentation. The system employed amperometric biosensors with lactate oxidase, sarcosine oxidase, and fumarase/sarcosine oxidase in the three sensing channels. The results were processed using two statistical methods – principal component analysis (PCA) and self-organized maps (SOM) in order to classify 31 wine samples from the South Moravia region in the Czech Republic. Reference assays were carried out using the capillary electrophoresis (CE). The PCA patterns for both CE and biosensor data provided good correspondence in the clusters of samples. The SOM treatment provided a better resolution of the generated patterns of samples compared to PCA, the SOM derived clusters corresponded with the PCA classification only partially. The biosensor/SOM combination offers a novel procedure of wine classification.
ER  -

MILOVANOVI$\backslash$'C, Miodrag; Jiří ŽERAVÍK; Michal OBOŘIL; Marta PELCOVÁ; Karel LACINA; Uros CAKAR; Aleksandar PETROVIC; Zdeněk GLATZ a Petr SKLÁDAL. A novel method for classification of wine based on organic acids. \textit{Food Chemistry}. Elsevier Science, 2019, roč.~284, June, s.~296-302. ISSN~0308-8146. Dostupné z: https://doi.org/10.1016/j.foodchem.2019.01.113.

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