A review on combined odor and taste sensor systems

Electronic nose (E-nose) and electronic tongue (E-tongue) can mimic the sensory perception of human smell and taste, and they are widely applied in tea quality evaluation by utilizing the fingerprints of response signals representing the overall information of tea samples. The intrinsic part of human perception is the fusion of sensors, as more information is provided comparing to the information from a single sensory organ. In this study, a framework for a multi-level fusion strategy of electronic nose and electronic tongue was proposed to enhance the tea quality prediction accuracies, by simultaneously modeling feature fusion and decision fusion. The procedure included feature-level fusion (fuse the time-domain based feature and frequency-domain based feature) and decision-level fusion (D-S evidence to combine the classification results from multiple classifiers). The experiments were conducted on tea samples collected from various tea providers with four grades. The large quantity made the quality assessment task very difficult, and the experimental results showed much better classification ability for the multi-level fusion system. The proposed algorithm could better represent the overall characteristics of tea samples for both odor and taste.

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“…[3,5,6,7]. There are a great number of studies focusing on tea quality assessment by electronic intelligent instruments.…”

Section: Introductionmentioning

confidence: 99%

A Framework for the Multi-Level Fusion of Electronic Nose and Electronic Tongue for Tea Quality Assessment

Zhi

Zhao

Zhang

2017

Sensors

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“…Data fusion can be implemented following three strategies: low, mid, and high level. In low‐level data fusion, raw data obtained from each technique are fused into a single matrix, since data have similar physical quantities (Banerjee, Tudu, Bandyopadhyay, & Bhattacharyya, ), to then proceed with the multivariate analyses. In mid‐level data fusion, the most important variables (unprocessed) are extracted from each individual technique, and then fused into a single matrix, to be later analyzed together (Márquez, López, Ruisánchez, & Callao, ).…”

Section: Chemometrics For Spice Authenticationmentioning

confidence: 99%

Nontargeted Analytical Methods as a Powerful Tool for the Authentication of Spices and Herbs: A Review

Oliveira

Cruz-Tirado

Barbin

2019

Comp Rev Food Sci Food Safe

110

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Food fraud in herbs and spices is an important topic, which has led to new technologies being studied as potential tools for fraud identification. Nontargeted technologies have proven to be a useful tool for the authentication of herbs and spices. The present review focuses on the use of near‐infrared, hyperspectral imaging, Fourier‐transform infrared, Raman, nuclear magnetic resonance, and electron spin resonance spectroscopy for the authentication of spices, which includes the determination of origin and irradiated spices and the identification of adulterants. The methods developed based on vibrational spectroscopy combined with chemometric techniques seem to be promising tools for determining the presence of adulterants and contaminants in herbs and spices. On the other hand, nuclear magnetic resonance seems to be the most efficient technology to determine the origin of herbs and spices although, for some cases, studies with near‐infrared spectroscopy can be a viable substitute. Electron spin resonance spectroscopy is the technique par excellence used for the authentication of irradiated herbs and spices, so its use should be expanded to many more spices’ varieties. Portable devices are preferred by those involved in the food industry, due to its manageability and low cost. Data fusion and big data are shown as promising tools for spice fraud control. In conclusion, spectroscopic techniques show a great efficiency to authenticate spices, although their evaluation must be expanded to other spice varieties, to new strategies of data analysis (as data fusion and big data), and to the use of portable devices.

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“…The label2rgb function is then used to convert the image to RGB color image for high visualization. Data fusion is the final step to be conducted and is carried out in three levels: low, mid, and high level (Banerjee, Tudu, Bandyopadhyay, & Bhattacharyya, 2016). In low-level data fusion, raw data obtained using a PAT technique is fused into a single matrix, as data have comparable physical quantities.…”

Section: Statistical Tools In Pat Applicationmentioning

confidence: 99%

Process analytical technology for bakery industry: A review

Jerome

Singh

Dwivedi

2019

J Food Process Engineering

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Bakery products are appreciably consumed by the populace of all age groups globally, owing to their flavor and easily digestible nature. The availability of diversified products like bread, cookies, biscuits, muffins, cakes, tortillas, rolls, wafers, and pies has further facilitated their consumption. However, variation in processing parameters and raw material quality triggers many biochemical changes, complex reactions, and physical modifications which are intricate and least understood in the food industry

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A review on combined odor and taste sensor systems

Cited by 76 publications

References 72 publications

A Framework for the Multi-Level Fusion of Electronic Nose and Electronic Tongue for Tea Quality Assessment

A Framework for the Multi-Level Fusion of Electronic Nose and Electronic Tongue for Tea Quality Assessment

Nontargeted Analytical Methods as a Powerful Tool for the Authentication of Spices and Herbs: A Review

Process analytical technology for bakery industry: A review

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