Discrimination of wine aroma using an array of conducting polymer sensors in conjunction with solid-phase micro-extraction (SPME) technique

Sensors: From biosensors to the electronic nose

“…The electronic nose produces a tri-dimensional (n, k, t) output matrix, Shurmer and Gardner, 1992;Wilson et al 2000;Pearce et al 1993Guadarrama et al 2001Di Natale et al 2000Braggins et al 1999Vernat-Rossi 1996Luzuriaga and Balaban 1999Winquist et al 1990Bazemore et al 1997;Hines et al 1999;Sinesio et al 2000Aishima, 1991Singh et al 1996;Gardner et al 1992;Pardo et al 2000bLucas et al 1998Aparicio et al 2000Stella et al 2000;Pardo et al 2000aCarrapiso et al 2001Muhl et al 2000Magan et al 2001Zondervan et al 1999Philip et al 2000Schnürer et al 1999Werlein 2001 106 Grasas y Aceites where "n" is the number of samples, "k" is the number of sensors and "t" is the number of points supplied by each sensor. Such an amount of information requires a data pre-processing step to remove redundant and irrelevant information but retaining the original information as much as possible.…”

“…This coupling shows an improvement in reproducibility. Sensor arrays have also been coupled with a thermal desorption unit, with a tenax trap (Muenchmeyer et al 2000) or with solid-phase microextraction (SPME) technique (Guadarrama et al 2001).…”

Evaluation of Food Freshness and Locality by Odor Sensor

“…In previous studies, many pieces of sensors were used to obtain much of odorant information, and thus temperature of heaters was in steady state [2][3][4][5][6][7]. In the present study, four odor sensors that were lesser than the previous studies were used.…”

“…On the other hand, the food extracting strong aroma we used was strawberry, and the classification from the sensor signals was conducted using PCA. Furthermore, the difference in localities of red wines and the difference in color of wine between red and white were also obtained using PCA [2,3]. The matter indicates PCA suite the classification when the food having strong aroma was used.…”

“…Many researchers used many varieties of sensors that are mounted in a measurement device, and the characteristic of food quality is detected from measured food's odor [2][3][4][5][6][7]. In the studies, the principal component analysis (PCA) and discriminant component analysis (DCA) that detect or separate a specific component from observed information or signals including variable information was used.…”