Analysis of volatile bread aroma for evaluation of bread freshness using an electronic nose (E-nose)

作者：Botre B^*; Gharpure D

来源：Materials and Manufacturing Processes, 2006, 21(3): 279-283.

DOI：10.1080/10426910500464677

• bread flavors
• bread freshness
• code book vector
• electronic nose
• euclidean distance
• fresh
• quality control
• self-organizing map (SOM)
• shelf life
• stale
• tin oxide sensors

This paper presents the use of a tin-oxide sensor array and self-organized map (SOM)-based E-nose for analysis of volatile bread aroma and explores its ability to cluster bread odor data according to the freshness of bread. A low cost tin-oxide sensor array based electronic nose system has been used for the classification of state of freshness of bread. The sensor data was acquired for a period of 3 weeks, and an unsupervised self-organizing map (SOM) model was trained using this data to correlate the sensor response to classify the bread as fresh and stale. A comparative evaluation of 3 weeks' of bread data was carried out using the SOM. The results suggest that the system developed is able to predict the state of bread as fresh and stale up to 98% accuracy if the test bread data sets are of the same week. The classification accuracy reduces to 75-85% if test bread data sets are from different weeks. The model is also applied on three different brands of bread and similar classification results are obtained.

• 出版日期2006-4