Electronic nose for ham discrimination

García, María L.; Aleixandre, M.; Gutiérrez, J.; Horrillo, M.C.

doi:10.1016/j.snb.2005.04.045

Cited by 25 publications

(9 citation statements)

References 13 publications

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“…Various pristine and catalyst-coated oxide thin films have been deposited by sputtering as a means to implement electronic noses. Horrillo and co-workers fabricated an electronic nose consisting of 16 different thin films (pure SnO 2 and SnO 2 doped with Cr and In) deposited by the sputtering method to discriminate ham [597] and wine [598] and to detect Figure 20. a) Process schematic: microsensor substrate features a circular-shaped sensing area with a set of interdigitated Pt electrodes.…”

Section: Artificial Olfaction Using Oxide Semiconductor Gas Sensorsmentioning

confidence: 99%

“…Various pristine and catalyst‐coated oxide thin films have been deposited by sputtering as a means to implement electronic noses. Horrillo and co‐workers fabricated an electronic nose consisting of 16 different thin films (pure SnO 2 and SnO 2 doped with Cr and In) deposited by the sputtering method to discriminate ham [ 597 ] and wine [ 598 ] and to detect wine ageing. [ 599 ] They also used sputtering to fabricate an electronic nose consisting of 15 different thin films (pure SnO 2 , Pt‐doped SnO 2 , and TiO 2 ‐coated SnO 2 ) in order to identify volatile organic compounds.…”

Section: Artificial Olfaction: State‐of‐the‐art and Strategies For Inmentioning

confidence: 99%

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Rational Design of Semiconductor‐Based Chemiresistors and their Libraries for Next‐Generation Artificial Olfaction

2020

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With rapid progress in device integration and computing power, the realization of highly miniaturized one-chip artificial olfaction with superior performance is close and should be further supported by the rational design of chemical sensors and chemical sensing materials. The number of gas sensors tends to increase in order to sniff more complex odors with the progress of civilization. This explains the evolution from a single chemical sensor to complicated artificial olfaction using sensor arrays. At the advent of oxide chemiresistive gas sensors in the 1960s and 1970s, a single gas sensor was widely used to detect toxic, explosive, dangerous, and harmful gases, such as CO, C 3 H 8 , CH 4 , H 2 S, and NO 2 , in a selective manner. [26,27] However, a single sensor is often insufficient for recognizing most of the natural odors encountered in daily life, which consist of hundreds to thousands of different chemicals. [28] In the mammalian olfactory system, odorants are initially detected by olfactory receptors (ORs) covering the surface of the cilia projected from olfactory sensory neurons (OSNs), which are located in the olfactory epithelium lining the nasal cavity. These signals are transmitted to the glomeruli in the olfactory bulb, where a high degree of signal integration happens (Figure 1a). [29] Finally, the signals are sent through mitral cells to a higher brain region (olfactory cortex), and the signals are subsequently combined or modified in a variety of ways by parallel processing for analysis and interpretation (Figure 1b). [30] Each OR can detect various kinds of odorants, and similarly, each odorant can also be recognized by a number of ORs. That is, the olfactory system determines multiple odorants from various combinations of ORs (Figure 1c). [31] For better olfaction, both OSNs and ORs should be abundant. A larger number of OSNs is advantageous for detecting trace concentrations of analytes and ligands. [32] For instance, dogs with more OSNs are better than humans at detecting explosives, searching and rescuing, diagnosing disease, and assessing agricultural products. [33] If a mammal can detect larger numbers of faint gas components within odors, he can perceive and identify the odors more accurately. From this perspective, gas sensors with lower detection limits would be assembled to the stronger artificial olfaction. Kinds of ORs are also important. Mammals are known to have ≈1000 different kinds of ORs, and combinations of dissimilar ORs enable the discrimination of a myriad of odorants. [29] To mimic this, sensor arrays consisting of small number (5-20) of sensors that show Artificial olfaction based on gas sensor arrays aims to substitute for, support, and surpass human olfaction. Like mammalian olfaction, a larger number of sensors and more signal processing are crucial for strengthening artificial olfaction. Due to rapid progress in computing capabilities and machinelearning algorithms, on-demand high-performance artificial olfaction that can eclipse human olfaction becomes inevitable onc...

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Section: Artificial Olfaction Using Oxide Semiconductor Gas Sensorsmentioning

confidence: 99%

Section: Artificial Olfaction: State‐of‐the‐art and Strategies For Inmentioning

confidence: 99%

Rational Design of Semiconductor‐Based Chemiresistors and their Libraries for Next‐Generation Artificial Olfaction

2020

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“…Aparicio and Aparicio-Ruíz [7] reported that most of the previous studies on edible oil adulteration were based on chromatographic analysis and have been shown to give precise and reliable results. However, chromatography will usually involve a time-consuming sample preparation, and can only be carried out by experts and well-trained operators [8].…”

Section: Introductionmentioning

confidence: 99%

Analysis of Lard's Aroma by an Electronic Nose for Rapid Halal Authentication

Nurjuliana

Man

Hashim

2010

J Americ Oil Chem Soc

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An electronic nose was successfully used to detect and discriminate lard from other types of animal body fats and samples containing lard. The results are presented in the form of VaporPrint TM , the image of the polar plot of the odor amplitudes from the surface acoustic wave (SAW) detector frequency. In the VaporPrint TM , the radial angles representing the sensor provides individual fingerprints of the aroma of different animal body fats. Principal component analysis (PCA) was used to interpret the data and it provided a good grouping of samples, with 61% of the variation accounted for by PC 1 and 29% accounted for by PC 2. All of the lard-containing samples formed a separate group from the samples that were free from lard. This method can be developed into a rapid method for detecting the presence of lard in food samples for Halal authentication.

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“…Aimed at meat discernment, studies were [39], processing methods valuation [40], meat goods discrepancy, and legitimacy assessment [41]. For the proof of identity and distinction of pork because of halal certification, a study was done on pork from different meat items using E-nose [42]. A fast and non-destructive technique was studied for the detection and quantification of pork in beef meatball using Fourier transform infrared (FTIR) spectroscopy by the authors in [43].…”

Section: Introductionmentioning

confidence: 99%

A Smart Fluorescent Light Spectroscope to Identify the Pork Adulteration for Halal Authentication

Islam¹,

Ahasan²,

Hossain³

et al. 2021

FNS

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The complication of adulterated ingredients in processed food items is widely observed in the food industry and remains a continuous disquiet for end users. This problem may affect consumers' spiritual beliefs, likewise with their fitness and diet. Hence commercial foods should be scrutinized for the precision of the avowed ingredients. This study is dedicated to developing a Fluorescent light Spectroscope to identify the pork adulteration. A simple way of DNA extraction process has been introduced to make the system more convenient. The spectral bands linked with pork fat (PF), beef fat (BF) and their combinations in different food formulation were skimmed, and recognized by correlating them to those spectroscopically illustrative to clean Pork or PF and other different items. Every material has the properties to absorb some light of specific wavelength, and our activity is to determine thus wavelength range at which are absorbed or make any change by the target material. The findings have revealed that spectroscopy can be used as one of the procedures to detect and quantify of pork in different foods and beverages formulation for Halal verification purposes. Special laborious procedures and equipment both are essential for the existing testing methods named RT-PCR (Reverse transcription-polymerase chain reaction) and ELISA (enzyme-linked immunosorbent assay). Most of the food processors and dealers are not skillful to conduct sufficient testing for their products with all these sample preparation, extraction, analysis, and obtaining results which can be overcome by our proposed setup.

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Electronic nose for ham discrimination

Cited by 25 publications

References 13 publications

Rational Design of Semiconductor‐Based Chemiresistors and their Libraries for Next‐Generation Artificial Olfaction

Rational Design of Semiconductor‐Based Chemiresistors and their Libraries for Next‐Generation Artificial Olfaction

Analysis of Lard's Aroma by an Electronic Nose for Rapid Halal Authentication

A Smart Fluorescent Light Spectroscope to Identify the Pork Adulteration for Halal Authentication

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