Application of the fractional-rational functions for quantitative description of the basic principal components in voltammetric analysis of different apple juices by “electronic tongue".

Abstract

Abstract For the purposes of a food chemistry, it is important to differentiate of complex liquids (as gels, emulsions, juices etc.) from each other. This paper presents for the first time a temporal approach to the study of the voltammetric behavior of multicomponent mixtures with implicit peaks of oxidation/reduction of electroactive components in the initial voltammetric data. It is shown that it is possible to structure voltammograms to obtain characteristic analytical signals due to the peculiarity of the evolution of the electrochemical electrode/solution system with their multiple functioning. Electrochemical analysis of the voltammograms and their subsequent processing with the help of principal component analysis (PCA) gives only qualitative picture. This method helps to differentiate the different components and separate them identifying different correlations. For the food industry it is very desirable to receive a set of quantitative parameters (not exceeding 20) in the significance/feature space that would separate one complex fluid from another one. The careful analysis helps to propose the class of fractional-rational functions allowing to solve this separation problem quantitavely.