Perception and Machine Intelligence

Abstract

The taste of five brands of carrot juice was analyzed both by a sensory panel and an electronic tongue. The panelists found significant differences between the carrot juice samples in some appearance and odor attributes and in the relevant taste attributes such as sour taste, sweet taste and taste persistence. Principal component analysis plot calculated from the electronic tongue results showed a clear separation between the sample groups, with a ranking on sourness similar to the one from the panel.