Bread baking aromas detection by low-cost electronic nose
Year: 2008
Authors: Ponzoni A., Depari A., Falasconi M., Comini E., Flammini A., Marioli D., Taroni A., Sberveglieri G.
Autors Affiliation: CNR, INFM, Sensor Lab, I-25133 Brescia, Italy; Univ Brescia, Dept Chem & Phys, I-25133 Brescia, Italy; Univ Brescia, Dept Elect Automat, I-25123 Brescia, Italy; Univ Brescia, INFM, I-25123 Brescia, Italy.
Abstract: In this work we propose a low-cost electronic nose based on a resistance to period converter readout system, suitable to handle a wide range of resistance values (from k Omega up to tens of G Omega) with high accuracy (<1%). An array composed of four metal oxide based gas sensors, with baseline resistance spreading on the above range has been used to validate the system. The electronic nose has been applied to the detection of key aromas peculiar of different stages of the bread baking process has been chosen as target application, revealing the suitability of the proposed electronic nose to distinguish these volatiles in an ordered manner reflecting the different baking step they represent. (C) 2007 Elsevier B.V. All rights reserved. Journal/Review: SENSORS AND ACTUATORS B-CHEMICAL
Volume: 130 (1) Pages from: 100 to: 104
KeyWords: electronic nose; metal oxide gas sensors; food aromas compounds; readout interfaceDOI: 10.1016/j.snb.2007.07.099ImpactFactor: 3.122Citations: 33data from “WEB OF SCIENCE” (of Thomson Reuters) are update at: 2024-11-24References taken from IsiWeb of Knowledge: (subscribers only)
