ELECTRONIC NOSE FOR ANCHOVY FRESHNESS MONITORING BASED ON SENSOR ARRAY AND PATTERN RECOGNITION METHODS: PRINCIPAL COMPONENTS ANALYSIS, LINEAR DISCRIMINANT ANALYSIS AND SUPPORT VECTOR MACHINE

A Amari,B Bouchikhi,N El Bari

doi:10.47839/ijc.6.3.452

Abstract

An electronic nose based system, which employs an array of six inexpensive commercial gas sensors based on tin dioxide (Figaro Engineering Inc., Japan), has been used to analyse the freshness states of anchovies. Fresh anchovies were stored in a refrigerator at 4 ± 1°C over a period of 15 days. Electronic nose measurements need no sample preparation and the results indicated that the spoilage process of anchovies could be followed by using this technique. Conductance responses of volatile compounds produced during storage of anchovy were monitored and the result were analysed by multivariate analysis methods. In this paper principal component analysis (PCA) and linear discriminant analysis (LDA) were used to investigate whether the electronic nose was able to distinguishing among different freshness states (fresh, moderated and non-fresh samples). The loadings analysis was used to identify the sensors responsible for discrimination in the current pattern file. Therefore, the support vector machines (SVM) method was applied to the new subset, with only the selected sensors, to confirm that a subset of a few sensors can be chosen to explain all the variance. The results obtained prove that the electronic nose can discriminate successfully different freshness state using LDA analysis. Some sensors have the highest influence in the current pattern file for electronic nose. Support vector machine (SVM) model, applied to the new subset of sensors show the good performance.

Highlights

Analysis of odour and flavour in food has traditionally been performed either by a trained sensory panel or by headspace gas chromatography mass spectrometry
To analyse the response of the electronic nose, three parameters were extracted from each sensor conductance response: The initial conductance, dynamic conductance calculated within the interval [15 - 35 min] and the steady-state conductance [6, 9]
It can be inferred that the 825, 832 and 882 Taguchi gas sensors (TGS) sensors have higher values, which may implied that those are important on the current pattern file and evaluated the picking-date

Summary

Introduction

Analysis of odour and flavour in food has traditionally been performed either by a trained sensory panel or by headspace gas chromatography mass spectrometry. These methods are time consuming and costly and there is a need in the food industry for objective automated non-destructive techniques that can characterise odour and flavour in food [1, 2]. Export of fresh fish from Morocco to the markets in Europe has become increasingly important in recent years. Fish freshness control has received very much attention in the past years because its relevance in food industry. There is a need for a simple technique to monitor freshness and quality of fish (Anchovies)

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