Electronic tongue system to evaluate flavor of soybean (Glycine max (l.) Merrill) genotypes.

• Autor(a) principal: ZOLDAN, S. M.
• Data de Publicação: 2014
• Outros Autores: BRAGA, G. de S., FONSECA, F. J., CARRÃO-PANIZZI, M. C.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
• Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1007617; http://dx.doi.org/10.1590/S1516-8913201402176
• topic: Electronic tongue system; Chemical sensors; Special soybean grains; Beany flavor; Vegetable types; Sistema língua eletrônica; Sensores químicos; Análise de aroma; Soja

An electronic tongue system was tested as a fast and efficient analytical tool for flavor evaluation of soybean genotypes. Grain samples of 25 soybean lines were analyzed using 0.25 g of milled samples added to 100 mL of distilled water and mixing for one minute on a magnetic stirrer. An aliquot (50 mL) from the filtered liquid was used for the analysis on a pre-fixed frequency of 1 kHz and alternate tension of 50 mV. Two analyses were conducted in a complete randomized design with three replicates. Electrical response (capacitance) of eight polymeric chemical sensors used to analyze the soybean lines were submitted to Principal Component Analysis (PCA). In the spatial distribution of the PCA graphic, the lines close to each other were similar, while the distant ones showed different characteristics. The electronic tongue system was efficient in discriminating flavor of soybean lines.