01721naa a2200253 a 450000100080000000500110000800800410001910000160006024500950007626000090017152009880018065000100116865000100117865300260118865300200121470000200123470000210125470000250127570000290130070000200132970000230134970000220137277300730139410286862010-03-08       2004    bl ---       0--  u    #d1 aRIUL JR. A.  aWine classification by taste sensors made from ultra-thin films and using neural networks.  c2004  aThis paper reports on a sensor array able to distinguish tastes and used to classify red wines. The array comprises sensing units made from Langmuir-Blodgett (LB) films of conducting polymers and lipids and layer-by-Iayer (LBL) films from chitosan deposited onto gold interdigitated electrodes. Using impedance spectroscopy as the principie of detection, we show that distinct clusters can be identified in principal component analysis (PCA) plots for six types ofred wine. Distinction can be made with regard to vintage, vineyard and brands of the red wine. Furthermore, if the data are treated with artificial neural networks (ANNs), this "artificial tongue" can identify wine samples stored under different conditions. This is illustrated by considering 900 wine samples, obtained with 30 measurements for each of the five bottles of the six wines, which could be recognised with 100% accuracy using thealgorithms Standard Backpropagation and Backpropagation momentum in the ANNs.  aSabor  aVinho  aPolímeros condutores  aTrabalho neural1 aSOUSA, H. C. de1 aMALMEGRIM, R. R.1 aSANTOS JR. D. S. DOS1 aCARVALHO, A. C. P. L. F.1 aFERNANDO, J. F.1 aOLIVEIRA JR. O. N.1 aMATTOSO, L. H. C.  tSensors and Actuators . B, Chemical, Lausannegv.98, p. 77-82, 2004.