Notice of Retraction: Instant coffee classification by electronic noses

Changes in the Aromatic Profile of Espresso Coffee as a Function of the Grinding Grade and Extraction Time: A Study by the Electronic Nose System

“…These changes are transducers into electrical signals, which are pre-processed and conditioned before identification by a pattern recognition system . Aishima and Pornpanomchai et al, using the electronic nose, classified different types of instant coffee on the basis of their aromatic profiles, while other researchers used electronic nose to differentiate commercial coffee brands, different coffee varieties or different roasting grades, and the presence of defects on roasted coffee and to estimate the shelf life of packaged coffee. − Furthermore, the electronic nose system was applied on EC to determine the best time for packaging of coffee grounds, to discriminate the coffee from different production countries and roasting degrees, and to classify beans, grounds, and brew of commercial coffee blends . Particularly, in this work, the authors reported that a correct distinction of the brews was not statistically significant.…”

Evaluation of Coffee Roasting Degree by Using Electronic Nose and Artificial Neural Network for Off‐line Quality Control

“…Particularly, some studies have been performed on the use of the EN systems to distinguish and classify, on the basis of aromatic profiles, different types of ground (Arabica and Robusta) and instant coffees (Aishima 1991; Gretsh and others 1998; Pornpanomchai and others 2010); to classify commercial coffee blends, pure varieties, and different coffee mixtures (Singh and others 1996; Pardo and others 2000; Pardo and Sberveglieri 2002; Fhilbayeh and Iskandarani 2004). This technique was also applied to classify the best “ripening” time or “seasoning” of roasted coffee blends before packaging (Falasconi and others 2005), to discriminate espresso coffee aroma from different origins and roasting degrees (Michisita and others 2010) and for the detection and classification of coffee defects (Rodriguez and others 2010).…”