When it comes to brandy, analysis is an important part of the production process. It’s usually carried out by a panel sense experts, but now a team of Spanish scientists is set to replace the human palette with an electronic tongue that classifies brandy according to taste, and can even discriminate between aging methods.
An electronic tongue is an analytical system that mimics the sense of taste using an array of sensors and advanced signal-processing methods. Where classical analytical chemistry involves the identification of individual chemical species, an electronic tongue creates a fingerprint using multiple signals from its sensor array. This is useful for looking at alcoholic beverages, in which the species responsible for specific tastes are often unknown.
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Application of an electronic tongue towards the analysis of brandies
Xavier Cetó , Matias Llobet , Joan Marco and Manel del Valle
Anal. Methods, 2013,5, 1120-1129
DOI: 10.1039/C2AY26066B
