Analysis of Volatile Bread Aroma for Evaluation of Bread Freshness Using an Electronic Nose (E-Nose) |
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Authors: | B. Botre D. Gharpure |
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Affiliation: | a Department of Electronic Science, University of Pune, Pune, India |
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Abstract: | 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 week' 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. |
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Keywords: | Bread flavors Bread freshness Code book vector Electronic nose Euclidean distance Fresh Quality control Self-organizing map (SOM) Shelf life Stale Tin oxide sensors |
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