title: Colorimetric Sensor Array for White Wine Tasting.
abstract: A colorimetric sensor array was developed to characterize and quantify the taste of white wines. A charge-coupled device (CCD) camera captured images of the sensor array from 23 different white wine samples, and the change in the R, G, B color components from the control were analyzed by principal component analysis. Additionally, high performance liquid chromatography (HPLC) was used to analyze the chemical components of each wine sample responsible for its taste. A two-dimensional score plot was created with 23 data points. It revealed clusters created from the same type of grape, and trends of sweetness, sourness, and astringency were mapped. An artificial neural network model was developed to predict the degree of sweetness, sourness, and astringency of the white wines. The coefficients of determination (R2) for the HPLC results and the sweetness, sourness, and astringency were 0.96, 0.95, and 0.83, respectively. This research could provide a simple and low-cost but sensitive taste prediction system, and, by helping consumer selection, will be able to have a positive effect on the wine industry.
authors.affiliation: Department of Biosystems & Biomaterials Science and Engineering, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 151-921, Korea. goodhahagigo@naver.com.
authors.forename: Soo
authors.initials: S
authors.lastname: Chung
authors.affiliation: Department of Agricultural and Biosystems Engineering, University of Arizona, 1177 E. 4th St., Tucson, AZ 85721, USA. tusan.park@gmail.com.
authors.forename: Tu San
authors.initials: TS
authors.lastname: Park
authors.affiliation: Department of Biosystems & Biomaterials Science and Engineering, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 151-921, Korea. marvelous@live.co.kr.|Research Institute for Agriculture and Life Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 151-921, Korea. marvelous@live.co.kr.
authors.forename: Soo Hyun
authors.initials: SH
authors.lastname: Park
authors.affiliation: Department of Biosystems & Biomaterials Science and Engineering, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 151-921, Korea. tombraid@snu.ac.kr.
authors.forename: Joon Yong
authors.initials: JY
authors.lastname: Kim
authors.affiliation: Department of Biosystems & Biomaterials Science and Engineering, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 151-921, Korea. marvelous@live.co.kr.
authors.forename: Seongmin
authors.initials: S
authors.lastname: Park
authors.affiliation: Department of Biosystems & Biomaterials Science and Engineering, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 151-921, Korea. ftiu7957@snu.ac.kr.
authors.forename: Daesik
authors.initials: D
authors.lastname: Son
authors.affiliation: Korea Electrotechnology Research Institute, Ansan-si, Gyeonggi-do 426-910, Korea. kimbym@keri.re.kr.
authors.forename: Young Min
authors.initials: YM
authors.lastname: Bae
authors.affiliation: Department of Biosystems & Biomaterials Science and Engineering, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 151-921, Korea. sicho@snu.ac.kr.|Research Institute for Agriculture and Life Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 151-921, Korea. sicho@snu.ac.kr.
authors.forename: Seong In
authors.initials: SI
authors.lastname: Cho
mesh_terms: D002851:Chromatography, High Pressure Liquid; D003116:Color; D003124:Colorimetry / Q000295:instrumentation*; D004396:Coloring Agents / Q000737:chemistry; D007091:Image Processing, Computer-Assisted; D008863:Microspheres; D008962:Models, Theoretical; D016571:Neural Networks, Computer; D025341:Principal Component Analysis; D013649:Taste; D014920:Wine / Q000032:analysis*
chemical_list: D004396:Coloring Agents
keywords: artificial neural network; colorimetric; principle component analysis; taste sensor