In a way similar to the human tongue, the ASTREE electronic tongue performs a global taste assessment of a complex mixture of dissolved
organic or inorganic compounds.
This instrument detects all compounds responsible for taste in liquid samples and allows comparing various products based on their taste profile. The electronic tongue not only assesses basic tastes (sweet, bitter, sour, salty, umami) but also all other gustatory components (metallic, pungent, astringent, etc).
E-Tongue systems include an autosampler to run a sample sequence and automate analysis.
Two sampling accessories help optimize liquid and solid sample preparation prior to smell, VOC or taste analysis, especially for food & beverage applications:
ASTREE Electronic Tongue uses sensors based on the ChemFET technology (Chemical modified Field Effect Transistor) for liquid samples analysis. In the presence of dissolved compounds, a
potentiometric difference is measured between each of the 7 sensors and the reference electrode. Each sensor has a specific organic membrane, which interacts with ionic, neutral & chemical
compounds present in the liquid sample in a specific manner. Any interaction at the membrane interface is detected by the sensor & converted into an electronic signal.
The potentiometric value at equilibrium is recorded as the raw data for data processing.
A common and unique platform of the AlphaSoft software monitors all electronic noses, electronic tongue and electronic eye from Alpha MOS range.
Compatible with Windows XP/Vista/7, AlphaSoft is available in 7 languages: English, French, Spanish, German, Japanese, Chinese, Korean.
AlphaSoft uses multivariate statistical analysis and chemometrics to acquire, compute and interpret electronic tongue measurements.
AlphaSoft offers various data processing models and different decision tools for qualitative or quantitative analysis in taste evaluation:
Principal Components Analysis (PCA)
Discrimination Factorial Analysis (DFA)
|Group Distance||Shelf life over time||Partial Least Square (PLS)|
Comparison of numerous samples
Indication of similarity/difference
Taste masking evaluation application
Taste change over time
|Prediction of quantitative parameters: concentration, sensory attribute intensity|