Bread baking aromas detection by low-cost electronic nose
Anno: 2008
Autori: Ponzoni A., Depari A., Falasconi M., Comini E., Flammini A., Marioli D., Taroni A., Sberveglieri G.
Affiliazione autori: 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. Giornale/Rivista: SENSORS AND ACTUATORS B-CHEMICAL
Volume: 130 (1) Da Pagina: 100 A: 104
Parole chiavi: electronic nose; metal oxide gas sensors; food aromas compounds; readout interfaceDOI: 10.1016/j.snb.2007.07.099Citazioni: 34dati da “WEB OF SCIENCE” (of Thomson Reuters) aggiornati al: 2025-06-29Riferimenti tratti da Isi Web of Knowledge: (solo abbonati)
