title: Discrimination of mineral waters by electronic tongue, sensory evaluation and chemical analysis.
abstract: Mineral, spring and tap water samples of different geographical origins (7 classes) were distinguished by various methods, such as sensory evaluation, electronic tongue measurement, inductively coupled plasma atomic emission spectroscopy and ion chromatography. Samples from the same geographical origin were correctly classified by chemical analysis and electronic tongue (100%), but it was found that only 80% classification rate can be achieved by sensory evaluation. Different water brands (different brand names) from the same geographical origin did not show definite differences, as expected. Forward stepwise algorithm selected three chemical parameters namely, chloride (Cl(-)), sulphate (SO(4)(2-)) and magnesium (Mg) content and two electronic tongue sensor signals (ZZ and HA) to discriminate according to the geographical origins.
authors.affiliation: Sensory Laboratory, Corvinus University of Budapest, Faculty of Food Science, Villányi út 29-35, Budapest H-1118, Hungary.
authors.forename: László
authors.initials: L
authors.lastname: Sipos
authors.forename: Zoltán
authors.initials: Z
authors.lastname: Kovács
authors.forename: Virág
authors.initials: V
authors.lastname: Sági-Kiss
authors.forename: Tímea
authors.initials: T
authors.lastname: Csiki
authors.forename: Zoltán
authors.initials: Z
authors.lastname: Kókai
authors.forename: András
authors.initials: A
authors.lastname: Fekete
authors.forename: Károly
authors.initials: K
authors.lastname: Héberger
mesh_terms: D055664:Electrochemical Techniques / Q000295:instrumentation / Q000379:methods*; D005260:Female; D006801:Humans; D008297:Male; D008900:Mineral Waters / Q000032:analysis*; D013649:Taste
chemical_list: D008900:Mineral Waters