Chili Pepper Scent: Study and Recognition with Chemiresistors Array

Proceedings

Massera, Ettore¹ 

关键词: scent;    chemiresistor;    e-nose;    artificial nose;    volatile organic compounds;    GC-MS-SPME;    food security;    food safety;   

DOI  :  10.3390/proceedings1040597

学科分类：社会科学、人文和艺术（综合）

来源: mdpi

【 摘 要 】

Chili peppers are spices worldwide appreciated and represent a real culinary tradition and cultural identity for several populations. Here we present an effort to evaluate whether an array of chemiresistor gas sensors is capable to distinguish different chili pepper samples by the analysis of the emitted aroma. Our approach is based on two methods. A classical method based on GC-MS-SPME to characterize intensity and composition of chemical compounds emitted by the fruits and a novel approach on Multivariate sensors response that produces an online graphic representation of the sensor features.

【 授权许可】

CC BY