Abstract
An artificial olfactory, which is called an electronic nose system (e-nose), is studied for realizing new human–machine interface. The system consists of sensor unit and a signal processing unit. There are some types of sensors for the sensor unit, metal oxide semiconductor gas sensors (MOGS) and quartz crystal microbalance gas sensors are useful in our study. Our system in this paper has MOGS. Many of MOGS utilize an effect of an oxidation–reduction reaction on the surface of the sensors. One of the features of the sensor, the character of the sensor is changed by temperature of the sensors. In this paper, we build a extend output sensor unit using this feature, and show experimental result of classification applying multilayer perceptron. In the experiment, we choose soy sauce as classification targets because we are considering applying the system for management of cooked foods.
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