Abstract
An electronic nose system for quality control of coffee is designed and tested. The system uses the Figaro TGS800 series sensors with an integrated heating element. The testing of the system is carried out using different types of coffee where it is proved successful in classifying the tested coffees and actual discrimination of ingredients into different classes[10]. Database based software is designed to interface the built hardware and to process the electronic nose signals before being classified.
Highlights
The biological nose: The mammalian olfactory system uses a variety of chemical sensors, known as olfactoryThe standard approach to odor analysis is to employ a human sensory panel, which is a group of people with highly trained senses of smell
Odor molecules arrive at the olfactory receptors stimulating an electro-chemical response that is transmitted through the crib form plate to the olfactory bulb and the olfactory cortex
In order to develop an electronic nose, it is the odorant molecules dissolve in this thin mucus useful to examine the physiology behind olfaction layer which transports them to the cilia of the olfactory receptor neurons
Summary
The biological nose: The mammalian olfactory system uses a variety of chemical sensors, known as olfactoryThe standard approach to odor analysis is to employ a human sensory panel, which is a group of people with highly trained senses of smell. In order to develop an electronic nose, it is the odorant molecules dissolve in this thin mucus useful to examine the physiology behind olfaction layer which transports them to the cilia (hair like since biological olfactory systems contain many of the fibers) of the olfactory receptor neurons.
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