A Novel Voltammetric Electronic Tongue Based on Nanocomposites Modified Electrodes for the Discrimination of Red Wines from Different Geographical Origins

Abstract

A novel voltammetric electronic tongue (VE-tongue) system based on three nanocomposites modified working electrodes was used for the discrimination of red wine from different geographical origins. The three types of modified working electrodes were fabricated to detect glucose (Glu), tartaric acid (TA), and non-specific flavor information in a red wine sample, respectively. The electrochemical properties of three electrodes were tested by cyclic voltammetric method, and pH, accumulation time, and scan rates were optimized for Glu and TA sensors. Scanning electron microscopy (SEM), X-ray proton spectrum (XPS), and X-ray diffraction (XRD) were used for the characterization of modified materials. This sensor array was then applied to identify four kinds of red wines from different geographical origins, and the multi-frequency and potential steps (STEP) method was used to obtain flavor information regarding rice wines. The classification ability of this VE-tongue system was evaluated by using partial least squares (PLS) regression and principal component analysis (PCA), while back propagation neural network (BPNN), random forest (RF), support vector machines (SVM), deep neural network (DNN), and K-nearest neighbor (KNN) were used for the prediction. The results showed that PCA could explain about the 95.7% of the total variance, and BPNN performed best in the prediction work (the prediction accuracy was 95.8%). Therefore, the VE-tongue system with BPNN was chosen to effectively discriminate red wines from different geographical origins, and the novel VE-tongue aiming at red wine discrimination with high accuracy and lower cost was established.

Keywords

• nanocomposites
• voltammetric electronic tongue
• glucose
• tartaric acid
• red wine
• discrimination