Abstract
In this study, a portable electronic nose (E-nose) prototype is developed using metal oxide semiconductor (MOS) sensors to detect odors of different wines. Odor detection facilitates the distinction of wines with different properties, including areas of production, vintage years, fermentation processes, and varietals. Four popular machine learning algorithms—extreme gradient boosting (XGBoost), random forest (RF), support vector machine (SVM), and backpropagation neural network (BPNN)—were used to build identification models for different classification tasks. Experimental results show that BPNN achieved the best performance, with accuracies of 94% and 92.5% in identifying production areas and varietals, respectively; and SVM achieved the best performance in identifying vintages and fermentation processes, with accuracies of 67.3% and 60.5%, respectively. Results demonstrate the effectiveness of the developed E-nose, which could be used to distinguish different wines based on their properties following selection of an optimal algorithm.
Highlights
Wine is one of the most popular drinks in the world and plays a relatively important role around the table and socially
STM32F4 microcontroller unit (MCU); we present an analytical method for wine evaluation according to wine properties using the embedded E-nose system
A sensor array used in the E-nose was composed of six different metal oxide semiconductor (MOS) sensors, which were assembled in an acrylic box
Summary
Wine is one of the most popular drinks in the world and plays a relatively important role around the table and socially. 24.3 billion liters of wine were consumed in 2017 Organisation of Vine and Wine), with the United States named the world's largest consumer at. Facing a vast consumer market, wine identification or classification has gained increasing popularity as a means of detecting mislabeling given the wide variability of wine sale prices depending on vintage year, fermentation processes, age, varietal, or geographical origin [1]. To assess the quality of wine in a timely manner with regard to the production process, aroma is an important indicator that cannot be ignored. Aroma is composed of hundreds of volatile chemical compounds with different concentrations that are closely related to wine attributes [2]. Distinguishing wines is challenging due to the complexity and heterogeneity of its headspace [3]
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