{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,17]],"date-time":"2025-10-17T14:06:38Z","timestamp":1760709998903,"version":"build-2065373602"},"reference-count":41,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2019,9,4]],"date-time":"2019-09-04T00:00:00Z","timestamp":1567555200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Chemosensors"],"abstract":"<jats:p>Glucose, fructose and sucrose are sugars with known physiological effects, and their consumption has impact on the human health, also having an important effect on food sensory attributes. The analytical methods routinely used for identification and quantification of sugars in foods, like liquid chromatography and visible spectrophotometry have several disadvantages, like longer analysis times, high consumption of chemicals and the need for pretreatments of samples. To overcome these drawbacks, in this work, a potentiometric electronic tongue built with two identical multi-sensor systems of 20 cross-selectivity polymeric sensors, coupled with multivariate calibration with feature selection (a simulated annealing algorithm) was applied to quantify glucose, fructose and sucrose, and the total content of sugars as well. Standard solutions of ternary mixtures of the three sugars were used for multivariate calibration purposes, according to an orthogonal experimental design (multilevel fractional factorial design) with or without ionic background (KCl solution). The quantitative models\u2019 predictive performance was evaluated by cross-validation with K-folds (internal validation) using selected data for training (selected with the K-means algorithm) and by external validation using test data. Overall, satisfactory predictive quantifications were achieved for all sugars and total sugar content based on subsets comprising 16 or 17 sensors. The test data allowed us to compare models\u2019 predictions values and the respective sugar experimental values, showing slopes varying between 0.95 and 1.03, intercept values statistically equal to zero (p-value \u2265 0.05) and determination coefficients equal to or greater than 0.986. No significant differences were found between the predictive performances for the quantification of sugars using synthetic solutions with or without KCl (1 mol L\u22121), although the adjustment of the ionic background allowed a better homogenization of the solution\u2019s matrix and probably contributed to an enhanced confidence in the analytical work across all of the calibration working range.<\/jats:p>","DOI":"10.3390\/chemosensors7030043","type":"journal-article","created":{"date-parts":[[2019,9,5]],"date-time":"2019-09-05T03:22:36Z","timestamp":1567653756000},"page":"43","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":15,"title":["Sugars\u2019 Quantifications Using a Potentiometric Electronic Tongue with Cross-Selective Sensors: Influence of an Ionic Background"],"prefix":"10.3390","volume":"7","author":[{"given":"Vinicius","family":"da Costa Arca","sequence":"first","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus Sta Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"},{"name":"UTFPR\u2014Universidade Tecnol\u00f3gica Federal do Paran\u00e1, Departamento de Alimentos, Campo Mour\u00e3o 87301-89, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6595-9165","authenticated-orcid":false,"given":"Ant\u00f3nio M.","family":"Peres","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus Sta Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"},{"name":"Laboratory of Separation and Reaction Engineering\u2014Laboratory of Catalysis and Materials (LSRE-LCM), ESA, Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"given":"Ad\u00e9lio A. S. C.","family":"Machado","sequence":"additional","affiliation":[{"name":"Departamento de Qui\u00edmica e Bioqu\u00edmica, Faculdade de Ci\u00eancias, Universidade do Porto, R. do Campo Alegre, 687, 4169-007 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8557-7527","authenticated-orcid":false,"given":"Evandro","family":"Bona","sequence":"additional","affiliation":[{"name":"PPGTA\u2014Programa de P\u00f3s-Gradua\u00e7\u00e3o em Tecnologia de Alimentos, Universidade Tecnol\u00f3gica Federal do Paran\u00e1, Campo Mour\u00e3o 87301-899, Brazil"}]},{"given":"Lu\u00eds G.","family":"Dias","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus Sta Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2019,9,4]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"32","DOI":"10.1016\/j.aca.2014.08.003","article-title":"Evaluation of healthy and sensory indexes of sweetened beverages using an electronic tongue","volume":"848","author":"Dias","year":"2014","journal-title":"Anal. 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