sensoryenosethresholds

sensoryenosethresholds - Threshold detection of aromatic...

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Threshold detection of aromatic compounds in wine with an electronic nose and a human sensory panel José Pedro Santos 1 , Jesús Lozano 2 , Manuel Aleixandre 1 , Teresa Arroyo 3 , Juan Mariano Cabellos 3 , Mar Gil 3 , Maria del Carmen Horrillo 1 1 Instituto de Física Aplicada (CSIC), Madrid, Spain 2 Grupo de clasificación de patrones y Análisis de Imágenes. Universidad de Extremadura. Badajoz, Spain 3 Dept. Agroalimentación. Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario, Madrid, Spain josepe@ifa.cetef.csic.es Abstract. An electronic nose (e-nose) based on thin film semiconductor sensors has been developed in order to compare the performance with a trained human sensory panel. The panel had 25 members and was trained to detect concentration thresholds of some compounds of interest present in wine. Typical red wine compounds such as whiskylactone and white wine compounds such as 3-methyl butanol were measured at different concentrations starting from the detection threshold found in literature (in the micrograms to milligrams per liter range). Pattern recognition methods (principal component analisys and neural networks) were used to process the data. The results showed that the performance of the e-nose for threshold detection was much better than the human panel. The compounds were detected by the e-nose at concentrations up to ten times lower than the panel. Moreover the e-nose was able to identify correctly each concentration level therefore quantitative applications are devised for this system. Keywords: Threshold detection, human panel, electronic nose PACS: 07.07.Df, 07.05.Mh INTRODUCTION Electronic noses have aroused in last years as a powerful tool in many applications. Their performances are usually compared with respect to analytical methods as gas chromatography-mass spectrometry or human sensory panels. Comparison with human panels have been performed mostly in food quality applications [1,2,3] with a qualitative approach. There are few examples of quantitative applications [4] and are outside this field. In the present work a sensory panel and an electronic nose have been trained in parallel with several aromatic compounds present in wine in order to compare their performances in threshold detection and concentration quantification. This threshold is the minimum concentration of an aroma in water perceived for at least 50 % of the members of a sensory panel. Other term related to the olfactory threshold detection is the difference threshold detection, the minimum amount of an aroma that has to be added to a product already containing this aroma in order to produce an appreciable sensory change. This concept is especially useful in dealing with
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This note was uploaded on 09/29/2010 for the course VEN 91863 taught by Professor Hildergardheymann during the Spring '09 term at UC Davis.

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sensoryenosethresholds - Threshold detection of aromatic...

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