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Titolo:
Classification of food, beverages and perfumes by WO3 thin-film sensors array and pattern recognition techniques
Autore:
Penza, M; Cassano, G; Tortorella, F; Zaccaria, G;
Indirizzi:
CNRSM SCPA, PASTIS, I-72100 Brindisi, Italy CNRSM SCPA Brindisi Italy I-72100 SCPA, PASTIS, I-72100 Brindisi, Italy
Titolo Testata:
SENSORS AND ACTUATORS B-CHEMICAL
fascicolo: 1, volume: 73, anno: 2001,
pagine: 76 - 87
SICI:
0925-4005(20010225)73:1<76:COFBAP>2.0.ZU;2-0
Fonte:
ISI
Lingua:
ENG
Soggetto:
WAVE SENSORS; GAS SENSOR; COMPONENTS;
Keywords:
chemical sensors array; sensitive WO thin films; principal components analysis; cluster analysis; food analysis; perfumes quality control;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Physical, Chemical & Earth Sciences
Engineering, Computing & Technology
Citazioni:
14
Recensione:
Indirizzi per estratti:
Indirizzo: Penza, M CNRSM SCPA, PASTIS, SS 7 Appia,Km 7&300 Mesagne, I-72100 Brindisi, Italy CNRSM SCPA SS 7 Appia,Km 7&300 Mesagne Brindisi Italy I-72100 ly
Citazione:
M. Penza et al., "Classification of food, beverages and perfumes by WO3 thin-film sensors array and pattern recognition techniques", SENS ACTU-B, 73(1), 2001, pp. 76-87

Abstract

We have designed and fabricated a sensors array using WO3 thin films operating at the temperature of 180 degreesC for food and perfume analysis purposes. The sensing surface of the rf sputtered WO3 thin films has been differently activated by evaporated Pd. Au, Bi, Sb catalysts. Pattern recognition(PARC) techniques as principal components analysis (PCA) and cluster analysis (CA) have been used in order to classify and identify different classesof flavours samples such as olive oils and seed oils, fruit juices, tomatosauces, perfumes. Good separation among flavours samples belonging to homogeneous and comparable classes has been obtained by PARC methods. The headspace sampling has been referenced off-line by qualitative chromatograms of the volatile compounds constituent the odour under test. The preliminary results show the feasibility of the electronic nose system to discriminate various flavours for food analysis and perfumes quality control. (C) 2001 Elsevier Science B.V. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 19/01/20 alle ore 20:10:04