Implementation of an electronic nose for classification of synthetic flavors
Radi Radi, Barokah Barokah, Dwi Noor Rohmah, Eka Wahyudi, Muhammad Danu Adhityamurti, Joko Purwo Leksono Yuroto Putro
Abstract
Classification and identification of synthetic flavor become routine activities in the flavor and food industry due to its application. As a modern olfactory technology, electronic nose (e-nose) has the possibility to be applied in these activities. This study aimed to evaluate an e-nose for classifying synthetic flavors. In this study, an e-nose was designed with an array of gases sensors as the main sensing component and principal component analysis (PCA) for the pattern recognition software. This research was started with preparation of the hardware, continued with preparation of sample, data collection, and analysis. There were nine samples of synthetic flavors with different aroma, namely: grapes, strawberry, mocha, pandanus, mango, jackfruit, orange, melon, and durian. The data collection process includes three stages, i.e. flushing, collecting, and purging of 2 min, 3 min, 2 min respectively. These sensor responses were then analyzed for forming aroma patterns. Four pre-treatment methods were applied for the aroma pattern formation: absolute data, normalize of absolute data, relative data, and normalize of relative data. With the PCA for evaluation, the results showed that the absolute data treatment provided the best results, indicated from the distribution of aroma patterns that were grouped according to the type of samples.
Keywords
Aroma pattern; Classification; Electronic nose; Principal component analysis; Synthetic flavor;
DOI:
https://doi.org/10.11591/eei.v10i3.3018
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Bulletin of EEI Stats
Bulletin of Electrical Engineering and Informatics (BEEI) ISSN: 2089-3191, e-ISSN: 2302-9285 This journal is published by the Institute of Advanced Engineering and Science (IAES) in collaboration with Intelektual Pustaka Media Utama (IPMU) .