MILOVANOVIĆ, Miodrag, Jiří ŽERAVÍK, Michal OBOŘIL, Marta PELCOVÁ, Karel LACINA, Uros CAKAR, Aleksandar PETROVIC, Zdeněk GLATZ and Petr SKLÁDAL. A novel method for classification of wine based on organic acids. Food Chemistry. Elsevier Science, 2019, vol. 284, June, p. 296-302. ISSN 0308-8146. Available from: https://dx.doi.org/10.1016/j.foodchem.2019.01.113. |
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@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 = {http://dx.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 and Petr SKLÁDAL. A novel method for classification of wine based on organic acids. \textit{Food Chemistry}. Elsevier Science, 2019, vol.~284, June, p.~296-302. ISSN~0308-8146. Available from: https://dx.doi.org/10.1016/j.foodchem.2019.01.113.
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