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     Advance Journal of Food Science and Technology


Electronic Tongue: New Tool for Food Analysis Based a PSoC (Programmable System-on-Chip) Technology

1Alvaro Angel Arrieta Almario and 2Oscar Camilo Fuentes Amin
1Departamento de Biologia y Quimica, Universidad de Sucre, Sincelejo-Colombia
2Escuela de Ingenieria y Arquitectura, Universidad Pontificia Bolivariana Monteria, Grupo Desarrollo y Aplicacion de Nuevos Materiales, Monteria-Colombia
Advance Journal of Food Science and Technology  2016  11:603-608
http://dx.doi.org/10.19026/ajfst.12.3318  |  © The Author(s) 2016
Received: February ‎27, ‎2016  |  Accepted: June ‎28, ‎2016  |  Published: December 15, 2016

Abstract

The aim of this study is to show the development of a signals processing system on a single chip, based on PSoC technology, as stage of a portable electronic tongue, with the aim to discriminate samples of some substances according to their taste properties. The system applies a technique called cyclic voltammetry in order to obtain signals from a substance through of an electrochemical sensors array, these signals are processed and transmitted via bluetooth to a Smartphone with Android operating systems, where it is possible to look the behavior of the electrochemical sensors array front the analyzed substances. The cyclic voltammetry was applied to samples of saccharose and milk, using an electrochemical measurement device and the prototype developed; it was possible to check that both devices described the same behavior of the samples. On the other hand, the system was confronted with samples of milk, lactic acid and saccharose, where was possible to note the capability of this system to offer single response in front of different substances, which is a vital result thereof when discriminating a liquid substance according its flavor.

Keywords:

Android, cyclic voltammetry, electrochemical, electronic tongue, PSoC technology, sensor,


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Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Copyright

The authors have no competing interests.

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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