Electronic nose coupled with artificial neural network for classifying of coffee roasting profile

Electronic nose coupled with artificial neural network for classifying of coffee roasting profile

Coffee known for its diverse aromas shaped by postharvest treatments, particularly the roasting process, plays a pivotal role in determining the quality of the brewed beverage. This study focuses on classifying the aroma of Arabica coffee beans based on roasting temperature, employing an electronic...

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Bibliographic Details
Main Authors: Suryani Dyah Astuti, Ihsan Rafie Wicaksono, Soegianto Soelistiono, Perwira Annissa Dyah Permatasari, Ahmad Khalil Yaqubi, Yunus Susilo, Cendra Devayana Putra, Ardiyansyah Syahrom
Format: Article
Language:English
Published: Elsevier 2024-02-01
Series:Sensing and Bio-Sensing Research
Subjects:
Electronic nose
TGS sensors
Roasting temperature
ANN
Online Access:http://www.sciencedirect.com/science/article/pii/S221418042400014X

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