Identification of Coffee Types Using an Electronic Nose with the Backpropagation Artificial Neural Network

Abstract

Coffee is one of the famous plants’ commodities in the world. There are some coffee powders such as Arabica dan Robusta. This study aimed to identify two various coffee powders, Arabica and Robusta based on the blended aroma profiles, employing the backpropagation Artificial Neural Network (ANN). Four taste sensors were employed, namely TGS 2602, 2610, 2611, and 2620, to capture the diverse coffee aroma. These detectors were combined with the aroma sensors having transducers integrated with signal amplifiers or processors, which featured a load of 10 KΩ resistance. Three aroma types were investigated, namely Arabica coffee, Robusta coffee, and without coffee beans. The neural network architecture consisted of four inputs from all sensors, with one hidden layer housing eight neurons. Two neuron outputs were employed for classification, with 70 samples used for training ANN for each type. During the training phase, the developed neural network showed an impressive accuracy rate of 91.90%. TGS 2602 and 2611 sensors showed the most significant differences among the three aroma types. When analyzing ground Robusta coffee, TGS 2602 and 2611 sensors recorded 2.967 volts and 1.263 volts, with a gas concentration of 17.92 ppm and 2441.8 ppm. Similarly, the sensors for ground Arabica coffee displayed 3.384 volts and 1.582 volts with a gas concentration of 20.445 ppm and 3058.5 ppm in both TGS 2602 and 2611, respectively. The implemented ANN with aroma sensor as input successfully identify the coffee powders.

Smart coffee aromas: A literature review on electronic nose technologies for quality assessment

“…Compounds resulting from the metabolism of bacteria, fungus, and spoilage microorganisms can provide unwanted scents, or contaminants. These compounds can inadvertently or naturally contaminate the products before or during their manufacturing [25]. Using a standard operating procedure to prevent hazardous contamination, it was possible to identify and recognize the distinct scents that the coffee beans gave off, leading to another inventive development: a system that could distinguish between different stages of mold growth on coffee beans.…”