Seventy samples of honey of different geographical and botanical origin were analysed with an electronic nose. The instrument, equipped with 10 Metal Oxide Semiconductor Field Effect Transistors (MOSFET) and 12 Metal Oxide Semiconductor (MOS) sensors, was used to generate a pattern of the volatile compounds present in the honey samples. The sensor responses were evaluated by Principal Component Analysis (PCA) and Artificial Neural Network (ANN). Good results were obtained in the classification of honey samples by using a neural network model based on a multilayer perceptron that learned using a backpropagation algorithm. The methodology is simple, rapid and results suggest that the electronic nose could be a useful tool for the characterisa...
The composition of the initial substance was determined using an electronic sensor “electronic nose”...
Artificial neural networks (ANNs) are generally considered as the most promising pattern recognition...
Honey is a naturally sweet and viscous product for which the addition of any substance is prohibited...
Four different honey types (Acacia, Robinia pseudoacacia; chestnut, Castanea sativa; lime, Tilia sp....
The paper presents practical utilization of an electronic nose prototype, based on the FIGARO semico...
The aim of this work is develop a tool based on neural networks to predict the botanical origin of h...
The ability to classify distinctive odor pattern for aromatic plants species provides significant im...
Objective. Electronic noses are more and more made use of in quality assurance systems, e.g. predict...
Electronic nose technology is used in many areas, and frequently in the beverage industry for classi...
Honey authenticity refer to honey types is of great importance issue and interest in agriculture. In...
Honey authenticity refer to honey types is of great importance issue and interest in agriculture. In...
The aim of this study is the detection of adulteration in honey by a microcontroller measurement dev...
Electronic noses, instruments for automatic recognition of odours, are typically composed of an arra...
The ability to classify distinctive odor pattern for aromatic plants species provides significant im...
The study of electrical impedance applied to food has become a method with great potential for use i...
The composition of the initial substance was determined using an electronic sensor “electronic nose”...
Artificial neural networks (ANNs) are generally considered as the most promising pattern recognition...
Honey is a naturally sweet and viscous product for which the addition of any substance is prohibited...
Four different honey types (Acacia, Robinia pseudoacacia; chestnut, Castanea sativa; lime, Tilia sp....
The paper presents practical utilization of an electronic nose prototype, based on the FIGARO semico...
The aim of this work is develop a tool based on neural networks to predict the botanical origin of h...
The ability to classify distinctive odor pattern for aromatic plants species provides significant im...
Objective. Electronic noses are more and more made use of in quality assurance systems, e.g. predict...
Electronic nose technology is used in many areas, and frequently in the beverage industry for classi...
Honey authenticity refer to honey types is of great importance issue and interest in agriculture. In...
Honey authenticity refer to honey types is of great importance issue and interest in agriculture. In...
The aim of this study is the detection of adulteration in honey by a microcontroller measurement dev...
Electronic noses, instruments for automatic recognition of odours, are typically composed of an arra...
The ability to classify distinctive odor pattern for aromatic plants species provides significant im...
The study of electrical impedance applied to food has become a method with great potential for use i...
The composition of the initial substance was determined using an electronic sensor “electronic nose”...
Artificial neural networks (ANNs) are generally considered as the most promising pattern recognition...
Honey is a naturally sweet and viscous product for which the addition of any substance is prohibited...