Classification of fresh edible oils with piezoelectric quartz crystal based electronic nose

Zulfiqur Ali, W. T. Liam O'Hare, Frederick J Rowell, Thompson Sarkodie-Gyan, Simon M Scott, Brenden J Theaker

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

An electronic nose based on an array of six coated Piezoelectric Quartz crystal (PZQ) sensors has been used for classification of fresh edible oils. The electronic nose was presented with 346 samples of fresh edible oil headspace volatiles, generated at 45ºC. Extra virgin olive (EVO), olive oil (OI) and sunflower oil (SFO), were used over a period of 30 days. The sensor responses were analysed using Principle Component Analysis (PCA), Simplified Fuzzy Adaptive Resonance Theory Mapping (SFAM), and fuzzy logistic classification (FLC). Results for SFAM and FLC were similar, both giving classifications above 95% for the test samples.
Original languageEnglish
Title of host publicationElectronic noses and olfaction 2000: Proceedings of the seventh international symposium on olfaction and electronic noses
EditorsJ W Gardner, K C Persaud
PublisherInstitute of Physics Publishing
Pages229-234
ISBN (Print)9780750307642
Publication statusPublished - 2000

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    Ali, Z., O'Hare, W. T. L., Rowell, F. J., Sarkodie-Gyan, T., Scott, S. M., & Theaker, B. J. (2000). Classification of fresh edible oils with piezoelectric quartz crystal based electronic nose. In J. W. Gardner, & K. C. Persaud (Eds.), Electronic noses and olfaction 2000: Proceedings of the seventh international symposium on olfaction and electronic noses (pp. 229-234). Institute of Physics Publishing.