Olfaction and electronic nose, proceedings vol:1137 pages:259-262
International Symposium on Olfaction and the Electronic Nose edition:13 location:Brescia, Italy date:15-17 April 2009
The present work deals with the results of the application of an electronic tongue system as an analytical tool for rapid assessment of beer flavour. Fifty samples of Belgian and Dutch beers of different types, characterized with respect to sensory properties and bitterness, were analyzed using the electronic tongue (ET) based on potentiometric chemical sensors. The ET was capable of predicting 10 sensory attributes of beer with good precision including sweetness, sourness, intensity, body, etc., as well as the most important instrumental parameter - bitterness. These results show a good promise for further progressing of the ET as a new analytical technique for the fast assessment of taste attributes and bitterness, in particular, in the food and brewery industries.