Detection of the cooking oil aroma by using a gas sensor in an electronic nose system

Abstract

Cooking oil is a food ingredient that is widely used for frying food. When cooking oil is used over and over again, cooking oil becomes dangerous for consumption. In general, cooking oil that is widely used by the community is simple-packaged cooking oil and bulk cooking oil. The design of a cooking oil aroma detector is conducted to distinguish the aromas of cooking oil that is consumed by the community. This tool is made by using the TGS2611 gas sensor as an electronic nose system. The electronic nose system can detect the aroma of cooking oil through the air. The aroma from the sample room to the sensor room is flowed by using a fan. The aroma stimulus captured by the sensor array is a signal response that increases the electric voltage. The average output voltage of the gas sensor produced is 172.3 mV, 204.8 mV, and 181.4 mV for samples of simple-packaged cooking oil, bulk cooking oil, and used cooking oil, respectively. These results indicate that bulk cooking oil has the highest response. While the simple-packaged cooking oil has the lowest one.

Detection and Extraction of Aroma Characteristics of Fuel Oil Using Gas Sensors Through Electronic-Nose System

“…Furthermore, the data from the output voltage show that bulk cooking oil has the highest response. In contrast, packaged cooking oil has the lowest response [5].…”