Improving the Performance of an Electronic Nose by Wine Aroma Training to Distinguish between Drip Coffee and Canned Coffee
Coffee aroma, with more than 600 components, is considered as one of the most complex food aromas. Although electronic noses have been successfully used for objective analysis and differentiation of total coffee aromas, it is difficult to use them to describe the specific features of coffee aroma (i...
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| Format: | Article |
| Language: | English |
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MDPI AG
2015-01-01
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| Series: | Sensors |
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| Online Access: | http://www.mdpi.com/1424-8220/15/1/1354 |
| _version_ | 1818000318519050240 |
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| author | Kouki Fujioka Yasuko Tomizawa Nobuo Shimizu Keiichi Ikeda Yoshinobu Manome |
| author_facet | Kouki Fujioka Yasuko Tomizawa Nobuo Shimizu Keiichi Ikeda Yoshinobu Manome |
| author_sort | Kouki Fujioka |
| collection | DOAJ |
| description | Coffee aroma, with more than 600 components, is considered as one of the most complex food aromas. Although electronic noses have been successfully used for objective analysis and differentiation of total coffee aromas, it is difficult to use them to describe the specific features of coffee aroma (i.e., the type of smell). This is because data obtained by electronic noses are generally based on electrical resistance/current and samples are distinguished by principal component analysis. In this paper, we present an electronic nose that is capable of learning the wine related aromas using the aroma kit “Le Nez du Vin,” and the potential to describe coffee aroma in a similar manner comparable to how wine experts describe wine aroma. The results of our investigation showed that the aromas of three drip coffees were more similar to those of pine and honey in the aroma kit than to the aromas of three canned coffees. Conversely, the aromas of canned coffees were more similar to the kit coffee aroma. In addition, the aromatic patterns of coffees were different from those of green tea and red wine. Although further study is required to fit the data to human olfaction, the presented method and the use of vocabularies in aroma kits promise to enhance objective discrimination and description of aromas by electronic noses. |
| first_indexed | 2024-04-14T03:20:18Z |
| format | Article |
| id | doaj.art-d762211f9cd64e6d93552796232b6e13 |
| institution | Directory Open Access Journal |
| issn | 1424-8220 |
| language | English |
| last_indexed | 2024-04-14T03:20:18Z |
| publishDate | 2015-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Sensors |
| spelling | doaj.art-d762211f9cd64e6d93552796232b6e132022-12-22T02:15:19ZengMDPI AGSensors1424-82202015-01-011511354136410.3390/s150101354s150101354Improving the Performance of an Electronic Nose by Wine Aroma Training to Distinguish between Drip Coffee and Canned CoffeeKouki Fujioka0Yasuko Tomizawa1Nobuo Shimizu2Keiichi Ikeda3Yoshinobu Manome4Core Research Facilities for Basic Science, The Jikei University School of Medicine, Minato-ku, Tokyo 105-8461, JapanDepartment of Cardiovascular Surgery, Tokyo Women's Medical University, Shinjuku-ku, Tokyo 162-8666, JapanDepartment of Data Science, The Institute of Statistical Mathematics, Tachikawa, Tokyo 190-8562, JapanCore Research Facilities for Basic Science, The Jikei University School of Medicine, Minato-ku, Tokyo 105-8461, JapanCore Research Facilities for Basic Science, The Jikei University School of Medicine, Minato-ku, Tokyo 105-8461, JapanCoffee aroma, with more than 600 components, is considered as one of the most complex food aromas. Although electronic noses have been successfully used for objective analysis and differentiation of total coffee aromas, it is difficult to use them to describe the specific features of coffee aroma (i.e., the type of smell). This is because data obtained by electronic noses are generally based on electrical resistance/current and samples are distinguished by principal component analysis. In this paper, we present an electronic nose that is capable of learning the wine related aromas using the aroma kit “Le Nez du Vin,” and the potential to describe coffee aroma in a similar manner comparable to how wine experts describe wine aroma. The results of our investigation showed that the aromas of three drip coffees were more similar to those of pine and honey in the aroma kit than to the aromas of three canned coffees. Conversely, the aromas of canned coffees were more similar to the kit coffee aroma. In addition, the aromatic patterns of coffees were different from those of green tea and red wine. Although further study is required to fit the data to human olfaction, the presented method and the use of vocabularies in aroma kits promise to enhance objective discrimination and description of aromas by electronic noses.http://www.mdpi.com/1424-8220/15/1/1354electronic nosecoffeeLe Nez du Vinwine aromasimilarityFF-2Aobjective description |
| spellingShingle | Kouki Fujioka Yasuko Tomizawa Nobuo Shimizu Keiichi Ikeda Yoshinobu Manome Improving the Performance of an Electronic Nose by Wine Aroma Training to Distinguish between Drip Coffee and Canned Coffee Sensors electronic nose coffee Le Nez du Vin wine aroma similarity FF-2A objective description |
| title | Improving the Performance of an Electronic Nose by Wine Aroma Training to Distinguish between Drip Coffee and Canned Coffee |
| title_full | Improving the Performance of an Electronic Nose by Wine Aroma Training to Distinguish between Drip Coffee and Canned Coffee |
| title_fullStr | Improving the Performance of an Electronic Nose by Wine Aroma Training to Distinguish between Drip Coffee and Canned Coffee |
| title_full_unstemmed | Improving the Performance of an Electronic Nose by Wine Aroma Training to Distinguish between Drip Coffee and Canned Coffee |
| title_short | Improving the Performance of an Electronic Nose by Wine Aroma Training to Distinguish between Drip Coffee and Canned Coffee |
| title_sort | improving the performance of an electronic nose by wine aroma training to distinguish between drip coffee and canned coffee |
| topic | electronic nose coffee Le Nez du Vin wine aroma similarity FF-2A objective description |
| url | http://www.mdpi.com/1424-8220/15/1/1354 |
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